Hearty Weeknight Beef and Rice Skillet
This hearty weeknight meal combines ground beef, rice, and vegetables in a single skillet for an easy and satisfying dinner. It's perfect for busy evenings and full of flavor.
Equipment
- large, deep skillet or Dutch oven
- lid
- spoon
- fork
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 3/4 cups beef broth or water
- 1 cup uncooked long-grain white rice, rinsed
- 1/2 cup frozen corn optional
- 1/4 cup fresh parsley or cilantro, for garnish optional
- Shredded cheddar cheese, for serving optional
Instructions
Cooking Steps
- Heat olive oil in a large skillet, brown the ground beef, breaking it apart, then drain excess grease.
- Add onion and bell pepper to the skillet, cook until softened, then stir in garlic, chili powder, cumin, salt, and pepper and cook for another minute.
- Pour in undrained diced tomatoes and beef broth, bringing the mixture to a gentle boil.
- Stir in rinsed long-grain white rice and frozen corn (if using), then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
- Remove from heat and let sit, covered, for 5 minutes to allow rice to steam and fluff.
- Fluff the mixture with a fork, then garnish with fresh parsley or cilantro and serve immediately with shredded cheddar cheese, if desired.
Notes
For extra flavor, you can add a pinch of smoked paprika or a dash of hot sauce with the other spices. This recipe is also great for meal prepping; simply portion it into containers for quick lunches or dinners throughout the week.