Here’s a simple and hearty Beef and Rice Skillet—one-pan, comforting, and perfect for busy weeknights 🍚🥩
Beef and Rice Skillet
Ingredients (4 servings)
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain rice (uncooked)
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup frozen peas and carrots (or any mixed veggies)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp dried Italian herbs (optional)
- 1 cup shredded cheese (optional, for topping)
Instructions
- Cook beef
- In a large skillet over medium heat, cook ground beef with diced onion and garlic until beef is browned and onions are soft.
- Drain excess fat if needed.
- Add rice and liquids
- Stir in uncooked rice, beef broth, diced tomatoes (with juice), and seasonings.
- Bring to a boil, then reduce heat to low.
- Simmer
- Cover and cook 18–20 minutes, or until rice is tender and liquid is absorbed.
- Stir in frozen peas and carrots during the last 5 minutes of cooking.
- Optional topping
- Sprinkle shredded cheese on top and cover for a few minutes to melt.
- Serve
- Fluff rice with a fork and serve hot.
Tips & Variations
- Flavor boost: Add a splash of Worcestershire sauce or soy sauce.
- Spicy version: Add ¼–½ tsp chili powder or red pepper flakes.
- Vegetarian twist: Substitute beef with cooked lentils or plant-based ground meat.
- Make ahead: Leftovers store in the fridge for 3–4 days and reheat well.
If you want, I can also give you a one-pot creamy version with cheese sauce that’s even richer and kid-friendly.
