30-Minute Ground Beef and Rice Skillet (Print version)
A fast one-pan ground beef and rice skillet with tender rice, tomatoes, peppers, peas, and melted cheddar.
# Ingredients:
For the skillet
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) lean ground beef
03 -
1 small yellow onion, diced
04 -
1 red bell pepper, diced
05 -
3 cloves garlic, minced
06 -
2 tablespoons tomato paste
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon chili powder
09 -
1/2 teaspoon dried oregano
10 -
3/4 teaspoon kosher salt, plus more to taste
11 -
1/4 teaspoon black pepper
12 -
1 cup (185 g) long-grain white rice, rinsed and drained
13 -
1 can (14.5 oz or 411 g) diced tomatoes, with juices
14 -
1 3/4 cups (415 ml) low-sodium beef broth
15 -
1 cup (140 g) frozen peas
16 -
1 cup (115 g) shredded cheddar cheese
17 -
2 tablespoons chopped parsley or green onions
# Instructions:
01 -
Heat olive oil in a large lidded skillet over medium-high heat. Add ground beef and cook for 5-6 minutes, breaking it into crumbles, until browned and cooked through. Drain excess grease if needed.
02 -
Add onion and bell pepper to the skillet. Cook for 3-4 minutes, stirring often, until slightly softened. Add garlic and cook for 30 seconds.
03 -
Stir in tomato paste, smoked paprika, chili powder, oregano, salt, and pepper. Cook for 1 minute so the tomato paste darkens slightly.
04 -
Stir in rinsed rice, diced tomatoes with their juices, and beef broth. Scrape the bottom of the skillet, spread the rice evenly, and bring to a simmer.
05 -
Cover, reduce heat to low, and simmer for 16-18 minutes until the rice is tender and most of the liquid is absorbed. Stir once halfway through cooking.
06 -
Stir in frozen peas. Sprinkle cheddar over the top, cover, and let rest off the heat for 3-5 minutes until the cheese melts. Garnish with parsley or green onions.
# Good to know:
01 -
Use long-grain white rice for the listed timing.
02 -
If the rice is still firm, add a splash of broth and cook covered for 2-3 more minutes.
03 -
Best served hot after a short rest.