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Easy One-Pan Ground Beef and Rice Skillet: The Best 30-Minute Dinner

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This easy one-pan ground beef and rice skillet is a quick, comforting dinner that comes together in about 30 minutes with minimal cleanup. Browned beef, tender rice, and savory broth cook together in one pan for a satisfying meal that’s perfect for busy weeknights.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice (uncooked, preferably basmati or jasmine)
  • 2 cups beef broth (low-sodium)
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted adds a nice smoky note)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional, for heat)
  • Fresh parsley or cilantro, chopped (for garnish, optional)
  • Shredded cheddar cheese (for garnish, optional)
  • Sour cream or Greek yogurt (for garnish, optional)

Instructions

  1. Brown the beef. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink—about 5 to 6 minutes. Leave about a tablespoon of fat in the pan; spoon off any excess.
  2. Sauté the aromatics. Reduce heat to medium. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Add the rice and seasonings. Sprinkle the uncooked rice over the beef and onion mixture. Add smoked paprika, oregano, salt, black pepper, and red pepper flakes if using. Stir for about 1 minute to toast the rice slightly.
  4. Pour in the liquids. Add the beef broth and undrained diced tomatoes. Stir well, scraping up any browned bits from the bottom of the pan.
  5. Bring to a boil, then simmer. Increase heat to high and bring to a boil. Reduce heat to low, cover tightly, and simmer gently for 18 to 20 minutes. Do not lift the lid during this time.
  6. Check and rest. After 18 minutes, remove the lid carefully. The rice should be tender and most liquid absorbed. If still soupy, cover and cook for 2 to 3 more minutes. Remove from heat and let sit, covered, for 5 minutes.
  7. Fluff and serve. Use a fork to fluff the rice gently, mixing with the beef and tomatoes. Taste and adjust seasoning. Sprinkle with fresh parsley or cilantro and cheese if desired.

Notes

For best results, use long-grain white rice (basmati or jasmine). Do not lift the lid while simmering to ensure proper steam cooking. Let the dish rest for 5 minutes after cooking to allow rice to finish absorbing liquid. For a Mexican-inspired version, swap oregano for cumin and chili powder, add black beans and corn. For a cheesy broccoli version, stir in frozen broccoli during the last 5 minutes and top with cheddar. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: one-pan ground beef and rice skillet, easy ground beef dinner, 30-minute dinner, one-pan meal, ground beef and rice, weeknight dinner, comfort food

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