ground beef and rice
This Ground Beef and Rice Skillet is a quick and easy one-pan meal that combines flavorful seasoned ground beef with tender rice and vegetables. Perfect for busy weeknights, it’s a complete dish that is hearty and satisfying.
Equipment
- 1 large skillet or frying pan
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 1 pound ground beef
- 1 cup long-grain white rice
- 2 cups beef broth or water
- 1 medium onion, diced
- 1 bell pepper, diced any color
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup frozen peas optional
- 2 tablespoons olive oil
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and sauté for about 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the ground beef to the skillet. Cook for 5-6 minutes, breaking it apart with a wooden spoon, until it is browned and cooked through. Drain any excess fat if necessary.
- Stir in the rice, beef broth, paprika, oregano, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes or until the rice is tender and has absorbed most of the liquid. If using, stir in the frozen peas during the last 5 minutes of cooking.
- Remove from heat, fluff the rice with a fork, and serve hot.
Notes
You can customize this dish by adding other vegetables such as corn, carrots, or zucchini.
For added flavor, consider topping with shredded cheese or fresh herbs.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to prevent drying out.