Ground Beef and Rice Recipes

If you need a quick dinner that’s filling and uses simple ingredients, this ground beef and rice recipe is the answer. It’s a one-pan meal that cooks all together, so the rice absorbs all the flavor from the beef, broth, and seasonings.

Why Make This Recipe

This is perfect for busy days because it’s:

• One pan (easy cleanup)
• Budget-friendly
• Family friendly
• Easy to customize with whatever veggies you have

How To Make Ground Beef and Rice

Ingredients:

• 1 lb ground beef
• 1 cup long-grain white rice (uncooked)
• 2 ½ cups beef broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, chopped (optional but tasty)
• 1 can (14.5 oz) diced tomatoes (with juice)
• 1 tbsp olive oil (only if beef is very lean)
• 1 tsp Italian seasoning
• Salt + black pepper, to taste
• 1 cup shredded cheddar cheese (optional)

Directions:

3-Step Directions:

1. Brown the beef: In a large skillet, cook ground beef over medium-high heat until no longer pink. Drain excess fat if needed. Add onion, bell pepper, and garlic and cook 3–4 minutes until softened.
2. Add rice + liquids: Stir in uncooked rice, diced tomatoes, beef broth, Italian seasoning, salt, and pepper. Mix well and bring to a gentle simmer.
3. Cover + cook: Cover, reduce heat to low, and cook about 18–20 minutes (until rice is tender). If using cheese, sprinkle it on top at the end, cover for 2 minutes to melt, then serve.

Prep Time And Nutrition Facts

This recipe takes about 10 minutes to prep and 30 minutes to cook, so around 40 minutes total. It makes about 4 servings, and each serving is roughly 420 calories, with about 28g protein (depends on your beef and toppings).

How To Serve Ground Beef and Rice

Serve it hot with:

• A simple salad
• Pickles or a vinegar-y side (it cuts the richness)
• Hot sauce if you like heat

How To Store Ground Beef and Rice

Let it cool, then store in an airtight container in the fridge for 3–4 days. Reheat with a small splash of broth or water so the rice doesn’t dry out.

Tips To Make Ground Beef and Rice

• Use long-grain rice for the best texture.
• Don’t lift the lid while the rice cooks — steam is important.
• If the pan looks dry before the rice is done, add a small splash of broth and keep cooking.

Health And Benefits Of This Recipe

Ground beef gives you protein and iron, and adding onion, garlic, peppers, or tomatoes boosts nutrients and flavor. For a lighter version, use lean ground beef and reduce cheese.

Variation (If Any)

• Add frozen peas, corn, or carrots in the last 5 minutes.
• Make it spicy with chili flakes or paprika.
• Swap beef broth for chicken broth if that’s what you have.

FAQs

1. Can I use brown rice? Yes, but it takes longer and needs more liquid (usually +½ cup broth and +15–20 minutes).
2. Can I use ground turkey instead of beef? Yes — it works great and is lighter.
3. What if I don’t have diced tomatoes? You can use tomato sauce, crushed tomatoes, or even skip it and use extra broth.
4. Why is my rice still hard? Heat may be too high/low or the lid wasn’t tight. Add a splash of broth, cover, and cook 5–8 more minutes.
5. Can I freeze it? Yes. Freeze in portions for up to 2 months. Thaw overnight and reheat with a splash of broth.
6. Can I add cheese? Yes — cheddar, mozzarella, or a mix all work.
7. How do I stop it from being greasy? Drain the fat after browning, or use leaner beef (90/10 or 93/7).

Ground Beef and Rice

A quick and filling one-pan meal that's budget-friendly and easy to customize with your favorite vegetables.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground beef Use lean ground beef to reduce greasiness.
• 1 cup long-grain white rice (uncooked) Long-grain rice is recommended for the best texture.
• 2.5 cups beef broth Can substitute with chicken broth if desired.
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium bell pepper, chopped Optional but adds flavor.
• 1 can (14.5 oz) diced tomatoes (with juice) Can substitute with tomato sauce or crushed tomatoes.
• 1 tbsp olive oil Only if beef is very lean.
• 1 tsp Italian seasoning
• Salt + black pepper, to taste
• 1 cup shredded cheddar cheese Optional topping.

Method

 

Cooking

1. In a large skillet, cook ground beef over medium-high heat until no longer pink. Drain excess fat if needed.
2. Add onion, bell pepper, and garlic, and cook for 3–4 minutes until softened.
3. Stir in uncooked rice, diced tomatoes, beef broth, Italian seasoning, salt, and pepper. Mix well and bring to a gentle simmer.
4. Cover, reduce heat to low, and cook for about 18–20 minutes until rice is tender.
5. If using cheese, sprinkle it on top at the end, cover for 2 minutes to melt, then serve.

Notes

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat with a splash of broth or water to prevent drying out.