Quick Beef and Rice Skillet

This ground beef and rice skillet combines seasoned meat, fluffy rice, colorful peppers, and melted cheese in one pan for a complete weeknight dinner. The rice cooks directly in beef broth with tomatoes and peppers, absorbing all those flavors while the dish comes together in just 30 minutes. Every bite delivers satisfying textures and familiar tastes that make this the kind of meal even hesitant eaters will enjoy without complaint.

I started making this during particularly hectic weeks when I needed something reliable that my whole family would eat without discussion. The fact that my kids learned to make it themselves tells you how straightforward it really is. Leftovers reheat well for quick lunches, which makes preparing extra worthwhile.

Key Ingredients for Best Results

• Ground beef: One pound of 80-85% lean works well; ground turkey or chicken substitute easily
• Yellow onion: Adds foundational flavor; white onion works equally well
• Red bell pepper: Provides sweetness and color; any bell pepper color substitutes fine
• Garlic, salt, pepper: Basic seasonings that build the flavor base
• Rotel tomatoes: Diced tomatoes with green chilies add mild heat and moisture
• Long-grain white rice: Regular rice works best; brown rice needs more liquid and cooking time
• Beef broth: Adds depth instead of plain water; low-sodium lets you control salt
• Worcestershire sauce: Small amount enhances the beef flavor
• Shredded cheddar cheese: Melts into gooey topping; use your preferred cheese
• Fresh parsley: Optional garnish that adds color

Complete Step-by-Step Instructions

Brown the beef properly:

Heat a large skillet over medium heat. Add 1 pound ground beef along with 2-3 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 6-8 minutes, breaking up the meat as it cooks until no pink remains. Drain excess grease and return the skillet to the stove.

Add vegetables:

Stir in 1 diced onion and 1 diced red bell pepper. Cook for 3-4 minutes, stirring occasionally, until the vegetables start to soften but still have slight crunch. This textural contrast makes the finished dish more interesting.

Add rice and liquids:

Stir in 1 cup uncooked long-grain white rice, one 10-ounce can undrained Rotel tomatoes, 2 cups beef broth, and 1 tablespoon Worcestershire sauce. Mix everything together thoroughly so the rice is evenly distributed.

Simmer covered:

Bring the mixture to a boil over high heat. Once boiling, reduce heat to low, cover the skillet with a tight-fitting lid, and simmer for 20 minutes without lifting the lid. The rice needs uninterrupted steam to cook properly.

Add cheese and rest:

After 20 minutes, check that the rice is tender and liquid is absorbed. Remove from heat and sprinkle 1 cup shredded cheddar cheese over the top. Cover again and let rest for 5 minutes so the cheese melts completely.

Garnish and serve:

Sprinkle with chopped fresh parsley if desired. Serve hot, optionally topped with sour cream or additional cheese.

Pin it

The simplicity of this recipe is what makes it work for busy schedules. Everything happens in sequence in one pan, and the rice cooks in the flavorful liquid created by the other ingredients. There's something satisfying about lifting the lid after 20 minutes to find perfectly cooked rice that's absorbed all those savory flavors.

Understanding the Cooking Sequence

The order matters significantly in one-pan meals. Meat goes first because it needs the most cooking time and must be fully cooked. Vegetables follow to soften slightly. Rice and liquids go last since rice requires specific liquid ratios and uninterrupted cooking time.

Achieving Fluffy Rice Texture

Rinsing rice removes surface starch that causes grains to stick together. The 2:1 ratio of liquid to rice (2 cups broth to 1 cup rice) is standard for white rice. Don't stir during cooking - this releases starch and creates gummy texture. Let the covered pan do its work undisturbed.

Adjusting for Different Rice Types

Long-grain white rice cooks in 20 minutes with the listed liquid ratio. Brown rice needs 2.5 cups liquid and 40-45 minutes cooking time. Jasmine or basmati rice work with the original ratio but may need slightly less time. Instant rice isn't recommended as it becomes mushy.

Customizing Spice and Flavor

The base recipe is mild enough for most palates. For more heat, add jalapeños, extra Rotel, or taco seasoning. For different flavor profiles, try Italian seasoning with mozzarella instead of cheddar, or add cumin and black beans for Tex-Mex style.

Storage and Reheating Guidelines

Refrigerate leftovers in airtight containers for 2-3 days. Reheat individual portions in the microwave in 30-second intervals, stirring between, until heated through. The rice may dry out slightly during storage - add a tablespoon of water before reheating to restore moisture. Freeze for 1-2 months; thaw overnight before reheating.

Pin it

This recipe demonstrates efficient weeknight cooking - using one pan and straightforward techniques to create something filling that satisfies various appetites. The minimal cleanup combined with quick preparation makes it practical for those evenings when energy is limited but dinner still needs to happen.

Frequently Asked Questions

→ Can I use ground turkey instead of beef?

Yes, ground turkey works great in this recipe. You might want to add a little olive oil to the pan since turkey is leaner than beef.

→ What type of rice works best?

Long-grain white rice is perfect for this dish. Avoid instant rice since it cooks too quickly and will get mushy.

→ Can I make this ahead of time?

You can prepare it ahead and reheat it on the stove with a splash of broth to loosen it up. Add fresh cheese on top when reheating.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a little extra broth.

→ Can I freeze this recipe?

Yes, this freezes well for up to 3 months. Let it cool completely, then freeze in portions. Thaw overnight in the fridge before reheating.

→ What can I serve with this skillet meal?

A simple green salad, steamed vegetables, or garlic bread all pair nicely with this dish. It's hearty enough to eat on its own too.