Ground Beef and Rice Recipes
This easy and flavorful ground beef and rice recipe is a perfect one-pot meal for busy weeknights. Packed with protein, hearty rice, and aromatic seasonings, it's a budget-friendly and satisfying dish that the whole family will love. Customize it with vegetables, spices, or sauces to suit your taste.
Equipment
- Large skillet or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
- Strainer (if rinsing rice)
Ingredients
- Main Ingredients:
- 1 lb ground beef 85/15 or leaner
- 1 cup white or brown rice uncooked
- 1 small onion diced
- 2 cloves garlic minced
- 1 bell pepper diced (optional)
- 1 can 14.5 oz diced tomatoes (with juice)
- 2 cups beef broth or water
- 1 tablespoon olive oil if needed
- Seasonings & Flavoring:
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon cumin optional
- ½ teaspoon chili powder optional, for a kick
- 1 tablespoon soy sauce or Worcestershire sauce optional
- Optional Additions:
- 1 cup frozen peas carrots, or corn
- ½ cup shredded cheese cheddar, mozzarella, or Parmesan
- Fresh parsley or green onions for garnish
Instructions
- Sauté the Aromatics: Heat a large skillet over medium heat. Add olive oil (if needed) and sauté the diced onion and garlic until fragrant, about 2-3 minutes.
- Brown the Beef: Add ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through. Drain excess grease if necessary.
- Add Vegetables and Seasonings: Stir in bell pepper (if using), diced tomatoes, salt, pepper, paprika, cumin, and chili powder. Let it cook for another 2-3 minutes to blend the flavors.
- Incorporate the Rice: Add the uncooked rice to the skillet and stir well to coat it with the beef mixture.
- Pour in the Broth: Slowly add the beef broth or water, stirring to combine. Bring the mixture to a boil.
- Simmer and Cook: Reduce the heat to low, cover, and let it simmer for about 18-20 minutes (for white rice) or 35-40 minutes (for brown rice), until the rice is tender and the liquid is absorbed.
- Finish and Serve: If using frozen vegetables, stir them in during the last 5 minutes of cooking. Fluff the rice, sprinkle cheese if desired, and garnish with fresh parsley or green onions. Serve hot!
Notes
Rice Variations: You can swap white rice with brown rice, jasmine rice, or basmati rice. Adjust the cooking time and liquid accordingly.
Extra Protein: Add black beans, kidney beans, or chickpeas for more protein.
Spicy Option: Add red pepper flakes or diced jalapeños for extra heat.
Make It a Casserole: Transfer the cooked mixture to a baking dish, top with cheese, and broil for 3-5 minutes until bubbly.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave with a splash of broth to keep it moist.
Extra Protein: Add black beans, kidney beans, or chickpeas for more protein.
Spicy Option: Add red pepper flakes or diced jalapeños for extra heat.
Make It a Casserole: Transfer the cooked mixture to a baking dish, top with cheese, and broil for 3-5 minutes until bubbly.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave with a splash of broth to keep it moist.