One-Pan Ground Beef and Rice Skillet with Smoked Paprika
This savory ground beef and rice skillet features caramelized onions, smoky paprika, and juicy tomatoes. A fast, 30-minute pantry dinner that the whole family will love.
When you need a reliable dinner that hits the table in 30 minutes, this one-pan ground beef and rice is the ultimate solution. It skips the fuss of boiling separate pots, cooking the grains directly in the beef juices and broth for maximum flavor.
Most ground beef and rice recipes rely on heavy creams or canned soups, but this version stays bright and savory. We lean on deeply caramelized onions and a heavy hit of smoked paprika to create a rich base that feels much more sophisticated than a standard weeknight meal.
Making this beef and rice skillet is mostly an exercise in patience during the browning phase. Once the meat and onions are dark and fragrant, the rest of the cooking is hands-off, leaving you with a perfectly tender, fluffy result every time.
Ingredients
The Base
- 1 lb (450g) lean ground beef (85/15 or 90/10)
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup (185g) long-grain white rice, unrinsed
- 2 tablespoons olive oil
Seasoning and Liquid
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1.5 cups (350ml) beef broth, low sodium
- 1 can (14.5 oz / 411g) diced tomatoes, undrained
- Kosher salt and black pepper to taste
- Fresh parsley and grated parmesan for serving
Instructions
- 1
Heat the olive oil in a large, deep skillet or sourdough-friendly dutch oven over medium-high heat.
- 2
Add the ground beef and onion to the pan, breaking the meat apart with a wooden spoon.
- 3
Cook for 8-10 minutes, stirring occasionally, until the beef is deeply browned and the onions are soft and starting to caramelize.
- 4
Stir in the garlic, smoked paprika, oregano, and red pepper flakes; toast for 60 seconds until fragrant.
- 5
Add the dry rice to the skillet and stir for 2 minutes to toast the grains in the rendered beef fat.
- 6
Pour in the beef broth and the canned tomatoes with their juices. Season with a generous pinch of salt and pepper.
- 7
Bring the mixture to a boil, then immediately reduce the heat to low and cover the skillet with a tight-fitting lid.
- 8
Simmer for 17-20 minutes without lifting the lid, or until the liquid is absorbed and the rice is tender.
- 9
Remove from heat and let the skillet sit, covered, for 5 minutes to allow the steam to finish the rice.
- 10
Fluff with a fork, garnish with parsley and parmesan, and serve immediately.
Tips
- → Do not rinse the rice for this recipe; the natural starches help create a cohesive, slightly saucy texture in the skillet.
- → Use a heavy-bottomed pan. Thin pans create hot spots that might burn the rice at the bottom before the center is cooked.
- → If you want extra vegetables, stir in two handfuls of baby spinach right before the 5-minute resting period; the residual steam will wilt it perfectly.
FAQ
Why does my ground beef and rice turn out mushy?
Mushy rice usually happens if you add too much liquid or stir the rice while it's simmering. Once you cover the pan, leave it alone until the time is up to keep the grains distinct.
Can I use brown rice instead of white rice?
Yes, but you will need to increase the beef broth by 1/2 cup and the simmering time to approximately 40-45 minutes.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat in a microwave with a splash of water or broth to prevent the rice from drying out.
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