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Easy 20-Minute Ground Beef and Rice Skillet

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A quick and easy one-pan meal featuring ground beef and rice, cooked together in a savory broth for a comforting weeknight dinner ready in just 20 minutes.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 recommended)
  • 1 cup (200g) long-grain white rice
  • 2 cups (480ml) beef broth
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons (30g) tomato paste
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon smoked paprika (or sweet paprika)
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 tablespoon (15ml) olive oil
  • Optional garnishes: fresh parsley, chopped green onions, shredded cheddar cheese

Instructions

  1. Heat the oil and cook the aromatics (2 minutes): Place your skillet over medium-high heat and add the olive oil. Once it shimmers, add the diced onion. Cook, stirring occasionally, until the onion turns translucent and starts to soften—about 2 minutes. Add the minced garlic and cook for 30 seconds more, just until fragrant.
  2. Brown the ground beef (4-5 minutes): Add the ground beef to the skillet, breaking it apart with your wooden spoon as it cooks. Let it sit undisturbed for about a minute before stirring. Continue cooking until the beef is no longer pink, about 4-5 minutes total. If there’s excess fat, carefully spoon it out, leaving about a tablespoon for flavor.
  3. Add the tomato paste and seasonings (1 minute): Stir in the tomato paste, Worcestershire sauce, paprika, dried oregano, salt, and pepper. Cook for about a minute, stirring constantly, until the tomato paste darkens slightly and the spices become fragrant.
  4. Add the rice and broth (1 minute): Pour in the uncooked rice and stir to coat it with the beef mixture. Then add the beef broth and stir everything together, scraping up any browned bits from the bottom of the pan.
  5. Simmer and cook (12-15 minutes): Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and let it simmer gently for 12-15 minutes. Do not lift the lid during this time. The rice is done when tender and has absorbed most of the liquid.
  6. Rest and fluff (2 minutes): Remove the skillet from the heat and let it sit, covered, for 2 minutes. Then remove the lid, fluff the rice with a fork, and give everything a gentle stir. Taste and adjust seasoning if needed.
  7. Serve immediately: Spoon the ground beef and rice skillet into bowls and top with your chosen garnishes.

Notes

For best results, use long-grain white rice and do not lift the lid during simmering. Toasting the rice for a minute before adding broth adds a nutty flavor. Season in layers for a more complex taste. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: ground beef, rice, skillet, one-pan, weeknight dinner, quick meal, easy dinner, 20-minute meal

Find it online: https://spoonluma.com/easy-20-minute-ground-beef-and-rice-skillet/