Perfect for busy families, this Ground Beef And Rice Skillet delivers:
- A complete meal ready in just 30 minutes with minimal cleanup
- Simple pantry ingredients that won’t break your budget
- Four generous servings of hearty, satisfying food
- Endless variations to keep dinner exciting all week long
Why This Ground Beef And Rice Skillet Works Every Time
After a long day, the last thing I want is complicated cooking and endless dishes. This Ground Beef And Rice Skillet is my solution to the weeknight dinner struggle. Using just one pan and basic ingredients, you’ll create a filling meal that brings everyone to the table fast.
The beauty of this Ground Beef And Rice Skillet? It’s incredibly forgiving for beginners but tasty enough to impress seasoned cooks. Plus, with just 30 minutes from start to finish, you’ll have plenty of time to enjoy your evening.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 |
| Protein | 28g |
| Carbohydrates | 45g |
| Fat | 14g |
| Fiber | 2g |
| Sodium | 650mg |
| Serving Size | ¼ of recipe (approximately 1½ cups) |
Values are approximate and based on using 85/15 ground beef and white rice
Equipment & Ingredients
Kitchen Tools
| Tool | Notes |
|---|---|
| 12-inch skillet with lid | Cast iron or stainless steel works best |
| Measuring cups | 1-cup and ½-cup sizes |
| Measuring spoons | Tablespoon and teaspoon |
| Wooden spoon | For stirring and breaking up meat |
| Chef’s knife | For chopping vegetables |
| Cutting board | Minimum 12×8 inches |
| Timer | Phone timer works fine |
| Small bowls | For pre-measured ingredients |
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Lean ground beef | 1 pound | 85/15 or 80/20 works best |
| Long-grain white rice | 1½ cups | Not instant rice |
| Low-sodium beef broth | 3 cups | Room temperature |
| Yellow onion | 1 medium | About 1 cup diced |
| Garlic | 2 cloves | About 2 teaspoons minced |
| Olive oil | 1 tablespoon | Regular, not extra virgin |
| Salt | 1 teaspoon | Table salt |
| Black pepper | ½ teaspoon | Freshly ground preferred |
| Shredded cheddar cheese | 1 cup | Optional, for topping |
| Fresh parsley | ¼ cup chopped | Optional, for garnish |
Ingredient Substitutions
- Protein options: Ground turkey or chicken can replace beef for a lighter dish, similar to my Honey Garlic Ground Beef and Broccoli but with poultry instead.
- Rice varieties: Brown rice (adds 10-15 minutes cooking time), basmati, or jasmine rice (same cooking time)
- Broth choices: Chicken broth, vegetable broth, or water with bouillon cubes
- Time-savers: Instant rice (reduce liquid to 2 cups), pre-chopped onions, minced garlic from jar
Detailed Step-by-Step Instructions
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 portions
Before You Start (2 minutes)
- Read through the entire recipe once
- Clear and clean your counter space
- Gather all equipment and ingredients
- Ensure you have 35 minutes available (in case you need extra time)
Preparation Phase (8 minutes)
- Prepare Your Workspace (1 minute)
- Place cutting board on counter
- Set up a “clean” and “prep” area
- Keep trash bin or bowl nearby for scraps
- Have paper towels ready
- Measure Ingredients (2 minutes)
- Set out all ingredients on counter
- Measure 1½ cups rice into a bowl
- Measure 3 cups broth into a large measuring cup
- Measure 1 tablespoon olive oil
- Measure 1 teaspoon salt and ½ teaspoon pepper
- Prepare Onion (3 minutes)
- Cut off both ends of onion
- Peel outer skin and first layer
- Cut onion in half from top to bottom
- Place flat side down for stability
- Cut into ¼-inch strips lengthwise
- Cut across strips to make ¼-inch pieces
- Should yield about 1 cup diced onion
- Prepare Garlic (2 minutes)
- Remove cloves from head of garlic
- Press firmly with flat of knife to crush
- Remove papery skin
- Finely chop into tiny pieces
- Run knife through chopped garlic several times
Cooking Process (20 minutes)
- Heat Your Pan (2 minutes)
- Place 12-inch skillet on stove
- Set heat to medium-high
- Add 1 tablespoon olive oil
- Wait until oil shimmers and moves easily
- Beginner tip: Test heat by dropping one piece of onion – it should sizzle gently
- Cook Onions (4 minutes)
- Add all diced onion to pan
- Spread evenly across surface
- Stir every 30 seconds with wooden spoon
- Look for onions to become translucent (see-through)
- Add minced garlic in last 30 seconds
- Warning: Stir constantly after adding garlic to prevent burning
- Brown the Beef (6 minutes)
- Add room temperature ground beef
- Break into 6-8 large chunks with wooden spoon
- Let cook for 1 minute untouched
- Break chunks into smaller pieces (about quarter-size)
- Continue breaking up meat while stirring
- Cook until no pink remains
- Tip: For extra flavor similar to my Ground Beef Bulgogi, let some pieces brown deeply before stirring
- Combine Rice and Liquid (2 minutes)
- Add measured rice to pan
- Stir to coat rice with meat drippings
- Pour in room temperature broth slowly
- Add measured salt and pepper
- Stir once to combine everything
- Important: Make sure all rice is submerged
- Scrape any rice from sides of pan
- Simmer and Steam (13 minutes)
- Increase heat to high
- Wait for liquid to start bubbling (about 2 minutes)
- Reduce heat to low immediately
- Place lid on pan
- Set timer for 13 minutes
- Warning: Do not lift lid while cooking
- Listen for gentle simmer (quiet bubbling)
- Adjust heat if bubbling sounds too vigorous
- Final Steps (3 minutes)
- When timer goes off, do not remove lid
- Turn off heat
- Let stand covered for 3 minutes
- Remove lid away from your face (steam is hot!)
- Fluff rice gently with fork
- Let stand uncovered 2 minutes
- Add cheese if using (will melt from heat)
- Sprinkle with parsley if desired
Visual Cues for Doneness
- Rice should be tender when tasted
- No liquid should be visible at bottom of pan
- Rice grains should be separate, not mushy
- Beef should be completely brown with no pink
- Cheese (if using) should be fully melted
Troubleshooting Common Issues
- Rice not fully cooked?
- Add ¼ cup hot broth or water
- Cover and cook 5 more minutes
- Check texture again
- Too much liquid remaining?
- Remove lid
- Cook on medium-low for 2-3 minutes
- Stir occasionally until liquid evaporates
- Food sticking to pan?
- Check if heat is too high
- Ensure lid fits tightly
- Add 2 tablespoons hot broth
- Scrape bottom gently with wooden spoon
- Beef clumping together?
- Use room temperature meat
- Break into smaller pieces while cooking
- Cook at slightly higher heat
- Stir more frequently
Variations & Substitutions
- Cheesy Mexican Skillet
- Add 1 tablespoon taco seasoning with salt
- Stir in 1 can drained black beans
- Top with Mexican cheese blend
- Serve with diced tomatoes and avocado
- Asian-Inspired Rice Bowl
- Add 2 tablespoons soy sauce (reduce salt)
- Mix in 1 cup frozen peas
- Top with sliced green onions and sesame seeds
- Italian Skillet
- Add 1 tablespoon Italian seasoning
- Stir in ½ cup marinara sauce
- Top with Parmesan cheese
- This version reminds me of my Beef Queso Mac and Cheese but with rice instead of pasta!
- Veggie-Packed Option
- Add 2 cups frozen mixed vegetables
- Mix in during last 5 minutes
- Season with extra ¼ teaspoon salt
Storage & Reheating
Storage Instructions
- Allow to cool completely (about 30 minutes)
- Divide into airtight containers
- Refrigerator: Up to 4 days
- Freezer: Up to 3 months in freezer-safe container
- Label containers with date
Reheating Methods
- Microwave (Best for single servings)
- Place portion in microwave-safe bowl
- Add 1 tablespoon water per cup of mixture
- Cover loosely with microwave-safe lid
- Heat 2 minutes on high
- Stir well
- Heat additional 30 seconds if needed
- Stovetop (Best for multiple servings)
- Place in skillet over medium heat
- Add 2 tablespoons water per cup of mixture
- Cover with lid
- Heat 5-7 minutes, stirring occasionally
- Add more water if mixture seems dry
- Thawing Frozen Portions
- Move from freezer to refrigerator night before
- Allow 24 hours to thaw completely
- Warning: Do not thaw at room temperature
Safety Notes & Tips
Temperature Guidelines
- Cook ground beef to 160°F (71°C)
- Use meat thermometer in thickest part
- Rice should be steaming hot (above 165°F)
Food Safety Rules
- Wash hands with soap for 20 seconds:
- Before starting
- After handling raw meat
- Before handling clean utensils
- Use separate cutting boards for meat and vegetables
- Don’t leave cooked rice at room temperature over 2 hours
- Clean all surfaces after cooking
- Refrigerate leftovers within 1 hour
Dietary Notes
- Gluten-Free: Recipe is naturally gluten-free (verify broth is GF)
- Dairy-Free: Skip cheese topping
- Low-Sodium: Use no-salt broth and reduce added salt
- Calorie Reduction: Use 93/7 ground beef or turkey
Time-Saving Tips
- Prep Work Strategies
- Chop onion and garlic while pan heats
- Measure all ingredients before starting
- Keep prep bowls close to cooking area
- Ingredient Shortcuts
- Use pre-minced garlic (1 teaspoon equals 1 clove)
- Keep pre-cooked ground beef in freezer
- Buy pre-chopped onions
- Use kitchen scale instead of measuring cups
- Cleanup Tips
- Fill sink with hot soapy water before starting
- Clean as you cook
- Wipe spills immediately
- Use disposable gloves for handling meat
