This budget-friendly beef and rice skillet is the kind of one-pan dinner that saves both time and money: seasoned ground beef, tender rice, and a simple savory sauce that tastes like it cooked all day.
Why You’ll Love This Beef and Rice Skillet
- One pan: fewer dishes and faster cleanup.
- Budget-friendly ingredients you can find anywhere in the US.
- Filling and family-friendly—great for busy weeknights.
- Easy to customize with whatever veggies or cheese you have.
Ingredients
- 1 lb ground beef (80/20 or 85/15)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice (uncooked)
- 2 cups low-sodium beef broth
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper
- 1 cup frozen peas (or mixed vegetables)
- 1 cup shredded cheddar (optional)
- 2 tbsp chopped parsley or green onion (optional)
How to Make Budget-Friendly Beef and Rice Skillet
You’ll need a large, deep skillet with a lid (or a sheet pan/foil to cover).
- Brown the beef: Heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned. If there’s excess grease, drain to leave about 1 tablespoon in the pan.
- Sauté aromatics: Add onion and cook 2–3 minutes until softened. Stir in garlic for 30 seconds.
- Toast the rice: Stir in the uncooked rice and cook 1 minute, stirring, to coat the grains.
- Add liquids and seasonings: Stir in broth, diced tomatoes, tomato paste, paprika, Italian seasoning, salt, and pepper. Bring to a gentle boil.
- Simmer: Reduce heat to low, cover, and simmer 18–20 minutes (avoid lifting the lid too often). Rice should be tender and most liquid absorbed.
- Add veggies: Stir in frozen peas, cover, and cook 2–3 minutes until warmed through.
- Finish: Turn off heat. If using cheese, sprinkle on top, cover 1–2 minutes to melt. Garnish with parsley/green onion if you like.
Tips for Best Results
- Keep the simmer gentle: Too hot can scorch the bottom before the rice finishes.
- Use long-grain white rice: This recipe is written for it. If using jasmine, cook time may be slightly shorter.
- Adjust liquid if needed: If the rice isn’t tender at the end, add a splash of broth/water (2–4 tbsp), cover, and cook 3–5 more minutes.
- Prevent sticking: Stir well before covering to make sure nothing is stuck to the bottom.
Easy Variations
- Mexican-inspired: Swap Italian seasoning for chili powder + cumin, use pepper jack, and top with cilantro.
- Extra veggies: Add diced bell pepper with the onion, or stir in spinach at the end.
- Different protein: Ground turkey works; add 1 tbsp oil if it’s very lean.
- Spicy: Add red pepper flakes or a dash of hot sauce.
Serving Ideas
- Serve with a simple green salad or steamed broccoli.
- Add a dollop of sour cream or plain Greek yogurt.
- Scoop into bowls and finish with extra cheese and green onions.
Storage and Reheating
- Refrigerate: Store in an airtight container up to 4 days.
- Freeze: Cool completely, then freeze up to 2 months.
- Reheat: Microwave with a splash of broth/water, or warm in a covered skillet over medium-low until hot.
