Print

Kid-Approved Ground Beef and Rice Skillet Dinner: An Easy One-Pan Meal

ground beef and rice skillet dinner - featured image
Print Recipe

A quick and easy one-pan meal featuring ground beef and rice cooked together in a single skillet. Perfect for busy weeknights, this budget-friendly recipe is picky eater approved and ready in under 30 minutes.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best for flavor, but lean works too—just add a tablespoon of oil if using very lean beef)
  • 1 tablespoon olive oil (only needed if your beef is lean; skip it if using 80/20)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 cup long-grain white rice, uncooked (Jasmine or basmati preferred; do not use instant rice)
  • 1 can (14.5 ounces) diced tomatoes, undrained (fire-roasted adds nice smoky flavor)
  • 1 ¾ cups beef broth (low-sodium preferred)
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika (regular paprika works fine)
  • ½ teaspoon ground cumin (optional)
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper (freshly ground if you have it)
  • 1 cup frozen peas and carrots mix (no need to thaw)
  • ½ cup shredded cheddar cheese (optional, for topping)

Instructions

  1. Sauté the aromatics. Heat your skillet over medium-high heat. If using 80/20 ground beef, add it directly to the dry pan. If using lean beef or a substitute, add the olive oil first. Cook the beef, breaking it apart with your spoon, until it’s browned and no longer pink—about 5-6 minutes. Don’t drain the fat completely; leave about a tablespoon in the pan for flavor. Add the diced onion and cook for 2-3 minutes until it softens, then add the minced garlic and cook for 30 seconds until fragrant.
  2. Add the rice and seasonings. Sprinkle the uncooked rice evenly over the beef mixture. Add the chili powder, smoked paprika, cumin, salt, and pepper. Stir everything together for about a minute. This toasts the rice slightly and coats it in all those flavors.
  3. Pour in the liquids. Add the undrained diced tomatoes and the beef broth. Stir gently to combine, making sure to scrape up any browned bits from the bottom of the pan. Bring the mixture to a boil.
  4. Cover and simmer. Once boiling, reduce the heat to low, put the lid on tightly, and set a timer for 18 minutes. Do not lift the lid.
  5. Add the frozen vegetables. After 18 minutes, turn off the heat but leave the lid on for 2 more minutes. Then remove the lid carefully. Fluff the rice with a fork. Add the frozen peas and carrots right on top. Don’t stir them in yet. Put the lid back on for 3-4 minutes.
  6. Final stir and serve. Remove the lid, stir the vegetables through the rice and beef mixture. Taste and adjust salt if needed. If using cheese, sprinkle it on top, replace the lid for a minute to melt it, then serve directly from the skillet.

Notes

Do not use instant rice or parboiled rice. If rice is still crunchy after 20 minutes, add ¼ cup more broth or water, replace the lid, and cook for another 5 minutes. For extra flavor, brown the beef in batches if your pan is small. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: ground beef, rice, one-pan, skillet dinner, weeknight meal, kid-friendly, budget-friendly

Find it online: https://recipebelle.com/kid-approved-ground-beef-and-rice-skillet-dinner-an-easy-one-pan-meal/