Main Course

Ground Beef and Rice Skillet

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October 11, 2025

Just Between Us… A Skillet Favorite

So here’s the thing: Ground Beef and Rice Skillet is one of those lifesavers that I just keep coming back to, especially after a day that drags on like a Monday in February. The first time I made it was honestly out of near desperation—my fridge was looking a bit sad, I’d forgotten to go shopping (again), and my kid was doing his “hangry monster” routine. It turned out kind of by happy accident, which is maybe why I have a soft spot for it. Oh, and once my dog almost got away with a meatball—another story for another time!

Why I Think You’ll Love This Skillet Situation

I make this when I want dinner to be done quick, but it still needs to taste like actual food, you know? My family goes crazy for it… or at least, no one’s ever staged a dinnertime protest. Apparently it’s also excellent as a midnight snack (I had to hide the leftovers once). The best part? There’s room to play with what’s in the fridge—sometimes a little creativity, sometimes total chaos, which can be its own kind of fun. I do occasionally grumble when the rice tries to stick. But a little soak and, well, it mostly comes off.

What You’ll Need (Plus A Few Friendly Swaps)

1 pound ground beef (85% usually, but sometimes I use the lean stuff if I’m feeling virtuous)
1 yellow onion, chopped (red works too, honestly I grab whatever’s rolling around in the drawer)
2–3 cloves garlic, minced (pre-minced is fine—I do not judge, especially if you’re rushed)
1 cup long-grain white rice (I’ve tried jasmine; it’s nice, but I once used brown rice and dinner just…took…forever)
1 can (14.5 oz) diced tomatoes (sometimes I use the fire-roasted ones for a kick. Grams would insist on only the classic store brand, but I think it all works.)
2 cups beef broth or whatever broth you’ve got (one time I used chicken stock and nobody noticed)
1 cup frozen peas (corn in a pinch works okay; once I forgot both and just added a handful of spinach—it wilted instantly)
1 teaspoon smoked paprika (don’t stress if you only have the regular).
Salt, pepper, a little oil to get things going—pretty standard stuff.
Optional: shredded cheddar for the top, fresh parsley if you’re feeling fancy

How I Throw It Together (with Minor Panic Here and There)

First things first, grab a big ol’ skillet (I use nonstick because my patience has limits). Heat a drizzle of oil on medium heat, then chuck in the ground beef. Break it up and stir—this is where my arm starts to get tired, but it’s worth it.
Once the meat’s browned up and is no longer looking questionably pink (takes about 5-7 min), toss in the chopped onions and garlic. If you’re hungry: let them soften till they get pokey and translucent—maybe 3-ish minutes. If you’re really hungry, I’ll just throw them in at the start with the beef. (Don’t judge.)
Alright, add the rice (no, don’t cook it first—it goes in raw), the can of tomatoes with all the juice, the broth, and the paprika. Give it a good stir, then shake in some salt and pepper (I go easy at first; you can always add more, but prying salt out is basically impossible.)
Bring to a medium simmer, then turn the heat way down and slap a lid on it. Let it cook for about 20 minutes, but poke your nose in around 15 to make sure it’s not drying up. If it is, splash in a bit more broth or water. This is when I usually sneak a taste.
When the rice looks nice and fluffy and the liquid’s mostly vanished, dump in the peas. Pop the lid back on, give it five more minutes—done. Sprinkle cheddar and parsley for that “I tried” effect, if you like cheese and green bits. Delish.

Notes from a Repeated Offender (aka Me)

Sometimes, the rice on the bottom gets a little crispy. I used to get all worked up about it, but now I kinda like the crunch. Texture, you know?
Actually, I find it works better if you let it sit for five minutes before scooping—you get less mush.
I keep meaning to try this with lentils. Still hasn’t happened. If you beat me to it, let me know how it turns out?

Random Twists You Can Try (and One Flop)

I’ve swapped ground turkey for beef (nobody noticed). Once, I went wild with leftover steamed broccoli instead of peas, and that was… fine, maybe even decent. Tried adding soy sauce once and honestly, nope. Not my finest hour.

Don’t Have a Skillet? Here’s What I Do

Confession: I once made this in a Dutch oven because I couldn’t find my skillet (it was in the trunk of my car, don’t ask). Worked like a charm. I bet a deep pot would work too, just keep an eye out for sticking. If you don’t have a lid, foil and some clever balancing does the trick.

Storing (But It Rarely Survives the Night)

Tuck leftovers in a kitchen container, fridge for up to 3 days (maybe four, but I’m not a gambler). Though honestly, in my house it never lasts more than a day. I think it tastes better the next evening—that’s just me.

How I Like to Serve It (Old Habits Die Hard)

I plop a big scoop into bowls, maybe top with extra cheese. My uncle swears by a squirt of hot sauce. In winter I serve with a crusty bread heel for dunking (I’m convinced it’s the only way). Also, salad on the side if I remember to wash the lettuce.

My Real Deal Pro Tips (Learned the Annoying Way)

I once tried to crank the heat to make it cook faster—just got burnt rice and sad beef. Low and slow, friends.
If the pan starts to look dry before the rice is done, resist the urge to add too much liquid or you’ll get soup. Add just a splash as needed. Trust me.
Stirring too often makes it mushy—you want those grains to chill.

Ground Beef and Rice Skillet FAQ (Real People, Real Questions)

Can I make this ahead?
Absolutely. Just reheat gently with splash of broth or water—if you forget it in the microwave like I do, well, it still tastes alright.

What if I only have minute rice?
Honestly, it works, but you’ll need to reduce the liquid a fair bit and everything’s done in about half the time. It’s not my favorite (too soft), but hey, dinner is dinner.

Can I freeze it?
Yep, though the rice can get a bit soft once thawed. I saw a trick on The Kitchn about freezing rice separately—maybe I’ll try that next time.

Is there a way to make this vegetarian?
Totally, just sub in a plant-based crumble or even beans—there’s a neat guide over at Love & Lemons if you’re curious.

Do I have to use fresh garlic?
No way. I’ve used powder, jarred, maybe once even skipped it entirely by accident. Turned out fine.

Totally unrelated, but if you ever want to know the best way to get onion smell off your hands, this Lifehacker tip is wild. I swear by it now.