Description
A quick, one-pan weeknight dinner featuring tender ground beef and fluffy white rice simmered in a savory tomato and broth sauce. It’s budget-friendly, high in protein, and ready in about 35 minutes.
Ingredients
Scale
- 1.5 pounds ground beef (80/20 lean-to-fat ratio)
- 1 cup long-grain white rice
- 2 cups chicken broth (low-sodium)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 can (15 oz) tomato sauce or crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Optional: 1 medium bell pepper, diced
- Optional: 1 can (15 oz) black beans, drained
- Optional: 1 cup shredded cheddar cheese
- Optional: 1/4 cup fresh cilantro, chopped
Instructions
- Prep ingredients: Dice the onion, mince the garlic, and measure out the spices.
- Brown the beef: Heat a large skillet over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook for 6-8 minutes until browned and no pink remains. Drain excess grease if necessary, but leave about 1 tablespoon for flavor.
- Sauté aromatics: Add the diced onion to the skillet with the beef. Cook for 2-3 minutes until softened. Add the minced garlic and cook for 1 more minute, stirring constantly.
- Add liquids and rice: Pour in the chicken broth, tomato sauce, Worcestershire sauce, and uncooked rice. Stir to combine, ensuring rice is submerged. Add Italian seasoning and smoked paprika.
- Simmer: Bring the mixture to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer gently for 15-18 minutes without lifting the lid.
- Check and adjust: After 15 minutes, check if rice is tender and liquid is absorbed. If crunchy, add 1/4 cup more broth and cook for 5 more minutes.
- Rest: Remove skillet from heat. Keep lid on and let rest for 5 minutes to allow rice to finish absorbing liquid and become fluffy.
- Fluff and serve: Uncover and fluff rice with a fork. Top with cheese (if using) and let melt for 1 minute. Garnish with fresh cilantro and serve immediately.
Notes
Do not rinse the rice; the starch helps thicken the sauce. Use low-sodium broth to control salt levels. If using brown rice, increase liquid to 2.5 cups broth and cook for 40-45 minutes. This recipe does not freeze well due to rice texture changes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the skillet
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 45
- Fiber: 2
- Protein: 22
Keywords: ground beef, rice skillet, one pan meal, high protein, weeknight dinner, budget friendly, comfort food, easy recipe