Amazing Ground Beef And Rice Skillet in 30 min

Listen, I get it. Some nights you look at the clock and it feels like dinner needs to magically assemble itself, right? That’s when I reach for my trusty, heavy-bottomed skillet, because I’ve finally cracked the code on the absolute simplest, most satisfying weeknight meal imaginable: the Ground Beef And Rice Skillet. Seriously, forget juggling three different pots and pans!

This recipe strips away all the fuss. It’s savory, it’s packed with everything you need—meat, carbs, veggies—all cooked together in one glorious pan. I used to stress about getting the rice right when I was first starting out, but this method locks in all that beefy flavor and steam. If you’re looking for quick dinner recipes that actually taste like you spent more time on them than you did slicing an onion, you’re in the right spot. Trust me, this skillet rescue mission is about to become your family’s favorite.

If you want to check out some other super speedy fixes, I have a whole list compiled for those nights when time is tight, you can see them right here on my quick dinner page!

Why This Ground Beef And Rice Skillet Is Your New Weeknight Hero

I keep coming back to this one for my busiest evenings, and honestly, it’s hard to beat! It’s the definition of comfort food that doesn’t require heroic effort. You’re going to fall in love with how reliable it is. It’s almost too easy, if I’m being honest!

• Super-fast prep time, barely 10 minutes before it’s simmering!
• The ultimate one-pan wonder—that means cleanup is a breeze!
• It’s incredibly filling and everyone always finishes their plate.
• You probably have 90% of these ingredients in your pantry right now.

If you’re looking for another great one-pan dinner that uses up those leftover bits, you should check out my Ground Beef Cauliflower Rice Casserole next week!

Essential Ingredients for the Ground Beef And Rice Skillet

You know what I love about this comforting dinner? It doesn’t require a fancy grocery run! Most of this is stuff I always keep stocked, which is the secret to surviving hectic weeknights. When you gather your ingredients, make sure you’re ready to go because everything moves pretty fast once the heat is on.

Here’s exactly what you need for the perfect base. Don’t skip the details on the beef fat content—it makes a huge difference in flavor!

• 1 pound ground beef (I highly recommend 80/20 for the best flavor, otherwise, you lose some richness!)
• 1 medium onion, finely chopped – make sure it’s small so it melds into the sauce nicely.
• 1 cup uncooked white rice (Long-grain is what I always grab for this recipe; it keeps its shape better than instant).
• 2 cups beef broth (I strongly suggest using low sodium broth so you can control the salt later on).
• 1 (14.5 ounce) can diced tomatoes, undrained—we want all that tomato juice for moisture and tang!
• 1 cup frozen mixed vegetables (Don’t worry about thawing them first; they go straight from the freezer into the pan!).
• And of course, the basics: 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder. Simple, but mighty!

If you ever make a different kind of rice dish, like my Cream of Mushroom Soup with Rice casserole, you’ll notice how much better broth tastes than plain water. It’s the backbone of this whole skillet!

Step-by-Step Instructions for the Ground Beef And Rice Skillet

Okay, here is where the magic happens! Because we’re keeping this strictly a one-pan deal—which is the whole point, right?—you don’t have to worry about dirtying up a separate pot for the rice. This keeps the whole process moving smoothly! We’re aiming for a perfectly tender rice here that hasn’t sucked up all the liquid and turned into glue.

Follow these steps exactly, and I promise you’ll nail that texture every single time. If you want to see another fantastic one-pan workhorse meal, check out my Cajun Sausage and Rice Skillet!

Browning the Beef and Sautéing Aromatics

Get your large skillet warmed up over medium heat. Toss in that ground beef and the chopped onion together. You need to cook this until the beef is all browned up—no pink spots left! This is the flavor base, so don’t rush it too much. The most important part? Once it’s done, you have to drain off every single bit of excess fat. Seriously, scrape it out! Soggy, greasy rice is the enemy here.

Simmering the Ground Beef And Rice Skillet Base

Now that the pan is nice and clean of grease, throw in your uncooked rice, the broth, those diced tomatoes (juice and all!), and all your seasonings—salt, pepper, garlic powder. Give everything a really good stir around the bottom of the pan. This is my little trick: make sure you scrape up any little browned bits stuck to the bottom before you cover it! Bring that whole mixture up to a full, rolling boil. The second it bubbles hard, reduce that heat right down to low, slap the lid on tight, and let it simmer for exactly 15 minutes. Don’t peek!

Finishing the Ground Beef And Rice Skillet with Vegetables

When the timer goes off, take that lid off! Stir in your frozen mixed vegetables—no need to thaw, remember? Cover it back up again and let it cook for another 5 to 10 minutes. You’ll know it’s ready when all that liquid is gone and the rice is tender, not crunchy. This next step is non-negotiable: take the skillet off the burner completely, but leave the lid on for a full 5 minutes. That resting time lets the last bit of steam redistribute, making sure every grain of rice is fluffy. Dinner is served!

Tips for the Most Flavorful Ground Beef And Rice Skillet

The basic instructions get you a perfectly good meal, I won’t lie. But if we’re going to make this Ground Beef And Rice Skillet the absolute star of Tuesday night, we have to sneak in a little extra flavor! I’ve learned that sometimes the best meals come from those tiny, intuitive steps cooked up while you’re just trying to tidy up the kitchen.

These aren’t mandatory, but they are what I do every single time I make this for my family. You’ll notice a real depth of taste that goes beyond just ground beef and broth!

First off, let’s talk about making those rice grains sing. Before you add any liquids back in after draining the meat fat, try this simple trick: stir the dry rice right into the hot pan for about a minute. Just let it toast lightly—you’ll smell a slightly nutty aroma. It gives the rice a wonderful, less sticky texture later on. It’s one of those subtle things that professional cooks always do!

Next, if you’re looking for that deep, savory background note, you absolutely have to try adding a dash of Worcestershire sauce! Just a teaspoon or so stirred in when you add the diced tomatoes really boosts the beef flavor. If you don’t have any on hand, I find a tiny splash of balsamic vinegar works in a pinch, but I prefer the Worcestershire if you can grab it.

Also, don’t feel obligated to stick only to garlic powder! If you have some dried oregano or even a little dried thyme hanging around, toss in half a teaspoon with your other spices. It turns this simple American classic into something that tastes like it simmered for hours.

Finally, don’t forget that resting time! I know you’re hungry when the timer goes off, but walking away for those last 5 minutes off the heat is crucial. It prevents the bottom layer from scorching while the top layer gets perfectly steamed. If you’re looking for another great recipe to use up ground beef, try out my Ground Beef Zucchini Boats recipe for a lighter option!

Ground Beef And Rice Skillet Variations and Substitutions

This recipe is so great because it’s really stable! That means you can switch things up based on what you happen to have in the fridge or what fits your diet plan this week. We aren’t making cake here; we’re making dinner, so a little improvisation is highly encouraged in my book!

Let’s talk about the rice first, since that’s where people often get nervous about changing things up. If you want to swap out the quick-cooking white rice for brown rice—which is totally fine, it adds more fiber, sure—you absolutely must adjust the cooking time. Brown rice just takes way longer to soak up that savory broth.

For brown rice, you’re going to need to simmer that covered base for at least 35 to 40 minutes, possibly longer, depending on your stove. You might even need to sneak in an extra half-cup of broth halfway through cooking, but keep an eye on it! If you use brown rice, make sure you check for tenderness before you add the veggies in step five.

Now, if you’re trying to cut back on red meat, substituting ground beef with ground turkey or ground chicken is super simple. However, turkey and chicken are much leaner, meaning they don’t have as much built-in flavor. When you swap, I highly recommend you double up on the garlic powder or even add a little onion powder along with it to bring back that savory punch.

If you’re avoiding meat altogether for a night, you can easily pivot this into a vegetarian dish! Just skip the browning step, sauté your onion, toast your rice, and use vegetable broth instead of beef broth. Try tossing in some canned black beans or lentils with the frozen veggies for protein. It makes a wonderful, hearty vegetarian bowl!

And speaking of flavor boosts, if you want to dive deeper into ground beef skillet meals that are just as easy, I have this amazing Ground Beef and Sweet Potato Skillet that tastes amazing with smoked paprika!

Serving Suggestions for Your Ground Beef And Rice Skillet

Okay, so your Ground Beef And Rice Skillet is cooked perfectly—the rice is fluffy, everything is hot, and that amazing beef smell is filling your kitchen! Since this is practically a full meal nestled right there in your skillet, you might think you’re done, but I like to throw on just one or two small extras to brighten it up.

When I’m serving this to my family, the goal is always speed, so I avoid anything that needs extra pots on the stove. We are keeping cleanup minimal, remember?

A Little Freshness Goes a Long Way

Because this skillet is rich, savory, and warm, it absolutely loves being paired with something crisp and cold. My go-to move is chopping up a super quick side salad. Nothing fancy, honestly—just some mixed greens, maybe a cucumber or two, tossed in a very simple vinaigrette. The cool crunch is the perfect counterpoint to that soft, hearty rice mixture. If you want a recipe that requires zero thought, you should check out the instructions for my Refreshing Cucumber Feta Salad; it takes about five minutes total!

It gives the whole meal a little lift so it doesn’t feel too heavy at the end of a long day.

Simple Toppings for Extra Goodness

If you aren’t dealing with any dairy restrictions, a little bit of creamy topping makes this dish feel instantly cozier. I always keep a tub of sour cream in the fridge for nights like this. Just a dollop right on top adds a lovely tang and cools down the temperature instantly! Alternatively, grating a bit of sharp cheddar right over the hot skillet works wonders.

The heat from the rice and beef will melt it just enough so it melts beautifully without having to do any extra broiling or waiting. Sometimes I even keep a shaker of dried parsley handy, and a sprinkle over the cheese just makes it look instantly professional, even though we know we cooked it in 30 minutes flat!

Storage and Reheating Instructions for Leftover Ground Beef And Rice Skillet

Now, if you happen to have leftovers—which isn’t always the case in my house, haha!—you don’t have to stress about how to safely store or reheat this deliciousness. Making sure you treat leftovers right is key to keeping that flavor locked in, especially with rice dishes. We want it tasting almost as good as it did fresh off the stove the next day.

The skillet is fantastic for leftovers because it practically reheats itself! You’ll definitely want to store it in an airtight container. Don’t just stick the whole skillet in the fridge; transfer the cooled leftovers into a container right away. If you seal it up properly, it stays perfectly safe and tasty for about three to four days in the refrigerator.

Reheating Safely and Deliciously

When you’re ready to eat it again, you have two good options, depending on how much patience you have! The microwave is definitely the quickest route, and honestly, it works great for single servings. Pop a portion in a microwave-safe bowl, cover it loosely with a damp paper towel (this keeps it from drying out too much), and heat it in short bursts until it’s steaming hot all the way through. Watch it closely so the bottom doesn’t get tough!

If you have a little more time, or if you are reheating a larger batch, I actually prefer the stovetop method because it evens out the heat better. Pour the leftovers right back into your skillet over medium-low heat. Here’s my big tip: if the rice looks a little dry, add just a tiny splash of extra beef broth—maybe a tablespoon or two for a single serving. Stir it gently as it warms up. That little bit of liquid turns to steam and rehydrates the rice perfectly, making it soft and moist again!

Seriously, avoiding dry leftovers is half the battle, and a splash of broth is like miracle magic for rice!

Frequently Asked Questions About This Ground Beef And Rice Skillet

I always get the same questions when people try this recipe the first time, and that’s totally fair! Once you see how easy it is, you start wondering about swapping things out. I’ve gathered the most common notes I hear from readers who are trying to make it their own perfect version. We want this Ground Beef And Rice Skillet to work for everyone!

I’ve even got a great link here for my Easy Ground Beef Enchiladas if you decide you want to wrap up your beef mixture instead of skillet style!

Can I use brown rice in this Ground Beef And Rice Skillet?

Yes, absolutely you can! I love that folks are thinking about upping the whole-grain factor. But you have to be patient with brown rice, honey. It’s hardy! If you substitute it for the white rice we used in the main method, you need to significantly increase your simmering time after you cover the pan. Instead of 15 minutes, plan on a good 40 to 50 minutes on low heat. You might also need to sneak in an extra half-cup of broth during that time because brown rice soaks up liquid like a sponge. Just check it often so it doesn’t stick!

How can I make this Ground Beef And Rice Skillet spicy?

Oh, if you like a little heat, you’ve got a few easy routes to kick this up past just the pepper! My favorite way is right at the beginning when you add the seasonings. Go ahead and throw in a good half-teaspoon of red pepper flakes right along with your garlic powder and salt. That way, the heat blooms nicely in the rendered beef fat.

If you want to add heat right at the end, that’s simple too. Forget regular cheddar when you’re topping it off near the end—use pepper jack cheese instead! That melts beautifully and gives you a nice, slow burn with every spoonful. Enjoy the kick!

Can I cook this entire Ground Beef And Rice Skillet in the oven instead of the stovetop?

You certainly *can*, but honestly, I usually don’t recommend it unless you have absolutely no stovetop space left! The beauty of this recipe is the direct, even heat distribution we get right on the burner while browning the meat and then simmering. If you want to move it to the oven, you’d brown the meat and onion on the stovetop first, then stir in all the other ingredients, cover your oven-safe skillet tightly with foil, and bake low and slow—maybe 350˚F for 35 to 40 minutes until the liquid is absorbed. Just be super careful lifting that hot lid off!

Estimated Nutritional Information for Ground Beef And Rice Skillet

Okay, let’s talk about the numbers because sometimes you want to know what exactly you’re feeding your family—and I totally get that! This Ground Beef And Rice Skillet is actually pretty well-balanced, packing a solid punch of protein while still being relatively low in fat for a beef dish, especially if you stick to draining that grease well.

I’ve run the numbers based on the standard ingredients we used in the recipe above. Just remember, this is just an estimate, okay? If you swap out the 80/20 beef for 93/7, or if you add a knob of butter for flavor, those numbers are going to shift slightly!

Here’s the breakdown per serving (we aimed for 4 generous servings):

• Calories: Right around 450—perfectly satisfying for dinner!
• Protein: A whopping 30 grams, thanks to all that ground beef. You’ll stay full!
• Total Fat: Approximately 18 grams, with about 7 grams being saturated fat. That shows how important draining the pan was!
• Carbohydrates: About 45 grams, mostly coming from that lovely white rice and the tomatoes.
• Fiber: A modest 3 grams.
• Sodium: This one is higher, around 650 mg, which is why I always preach using low-sodium broth so you can control the salt shaker!
• Cholesterol: About 75 mg per serving.

See? Not bad at all for a hearty, one-pan dinner done in under 40 minutes. It proves that quick meals don’t have to mean grabbing something highly processed from the freezer aisle!

Share Your Ground Beef And Rice Skillet Creations

Now that you’ve made it through the whole process—browned the beef, managed the simmer, and resisted peeking—I truly want to hear how it went! That’s the best part of sharing recipes, seeing how they fit into *your* busy life.

This Ground Beef And Rice Skillet is honestly my go-to, so I hope it has earned a permanent spot in your rotation too. Did you manage to perfectly drain that fat? Did you sneak in some Worcestershire sauce like I suggested? Or maybe you experimented with a veggie swap I haven’t even thought of yet!

Please, come back here and tell me about it! Leaving a quick star rating helps other folks who are nervous about trying a new weeknight meal figure out if it’s worth their time. A five-star rating means you absolutely loved it and will be making it again soon!

Drop a Comment Below!

If you have a moment, leave a full comment describing your biggest success or any little twist you added to the recipe. Sometimes those little notes from real home cooks are more helpful than anything I write up here!

If you managed to take a picture of your beautiful finished skillet—maybe it’s topped with that melted cheddar or a swirl of sour cream—I’d love to see it! You can always send pictures or ask followup questions using my contact page right here. Every time I see a happy picture of a finished meal, it just makes my day!

Thanks so much for trusting me with your dinner plans this week; happy cooking!

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