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Easy 30-Minute Ground Beef and Rice Skillet Dinner

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A quick and satisfying one-pan meal featuring lean ground beef, tender rice, and hidden vegetables, all simmered in a savory broth. Perfect for busy weeknights, this lighter version of a classic comfort dish comes together in just 30 minutes.

Ingredients

Scale
  • 1 lb lean ground beef (90/10 or 93/7)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced (any color)
  • 1 medium zucchini, diced
  • 1 cup long-grain white rice, uncooked
  • 2 cups low-sodium beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • Optional: ½ teaspoon red pepper flakes
  • Fresh parsley or cilantro, chopped (for garnish)
  • Shredded cheddar cheese (for garnish)
  • Sour cream or Greek yogurt (for garnish)

Instructions

  1. Heat the oil. Place your large skillet over medium-high heat and add the olive oil. Let it warm up for about 30 seconds—it should shimmer but not smoke.
  2. Cook the beef. Add the ground beef to the hot skillet. Break it up with your wooden spoon into small crumbles. Cook for 5-6 minutes, stirring occasionally, until it’s browned all the way through. If there’s a lot of excess fat (more than a tablespoon), carefully spoon it out or drain it.
  3. Sauté the aromatics. Push the beef to one side of the skillet. Add the diced onion and bell pepper to the empty space. Cook for 3 minutes, stirring, until the onion starts to turn translucent. Add the minced garlic and cook for another 30 seconds until it’s fragrant. Then stir everything together.
  4. Add the zucchini. Toss in the diced zucchini. Cook for 2 minutes, stirring occasionally.
  5. Toast the rice. Sprinkle the uncooked rice over the beef and vegetable mixture. Stir it around for about 1 minute.
  6. Add the liquids and seasonings. Pour in the beef broth and the undrained diced tomatoes. Add the smoked paprika, oregano, cumin, salt, pepper, and red pepper flakes if using. Stir everything together until well combined. Scrape the bottom of the skillet to release any browned bits.
  7. Bring to a boil. Turn the heat to high and bring the mixture to a rolling boil. This should take about 2-3 minutes.
  8. Simmer and cover. Once it’s boiling, reduce the heat to low. Cover the skillet with a tight-fitting lid. Let it simmer gently for 18-20 minutes. Do not lift the lid during this time.
  9. Check for doneness. After 18 minutes, remove the lid carefully. The rice should be tender and most of the liquid should be absorbed. If the rice is still a bit firm and there’s still liquid, cover and cook for another 2-3 minutes. If the rice is done but there’s a little liquid left, let it sit uncovered for a minute or two.
  10. Fluff and rest. Remove the skillet from the heat. Fluff the mixture gently with a fork. Let it rest for 5 minutes.
  11. Garnish and serve. Sprinkle with fresh parsley or cilantro, a little shredded cheese, and a dollop of Greek yogurt if you like. Serve hot straight from the skillet.

Notes

Don’t skip the rice toasting step—it helps the rice stay separate. Use a heavy-bottomed skillet for even heat. Resist the urge to lift the lid while simmering. Season in layers, starting with less salt and adjusting at the end. Leftovers reheat well with a splash of broth or water.

Nutrition

Keywords: ground beef, rice, skillet dinner, one-pan meal, weeknight dinner, 30-minute meal, comfort food, easy dinner

Find it online: https://cookluma.com/easy-30-minute-ground-beef-and-rice-skillet-dinner/