Ground Beef and Rice Skillet
This is a useful clean-out-the-fridge dinner, but the base recipe is dependable enough that it never feels improvised. Tomato paste and spices season the rice as it cooks, while bell pepper and corn add color and sweetness without extra pans.
The most important rule is to keep the lid closed while the rice steams. Lifting it repeatedly releases heat and leaves hard grains. Once the liquid is absorbed, a ten-minute rest finishes the center of each grain.
Mia's tips
- •Use regular long-grain white rice; brown or instant rice needs different liquid.
- •Drain very fatty beef before adding the spices.
- •Frozen corn can go straight into the skillet during the final five minutes.
Recipe
Ground Beef and Rice Skillet
A budget-friendly one-pan dinner with seasoned beef, fluffy rice, peppers, tomato, and flexible vegetables.
Prep10m
Cook30m
Total40m
Serves6
Ingredients
Instructions
- 1Brown beef and onion in a large lidded skillet over medium-high for 6 minutes. Drain excess fat.
- 2Add bell pepper and cook 3 minutes. Stir in garlic, tomato paste, paprika, and cumin for 1 minute.
- 3Stir in rice and broth. Bring to a simmer, cover, reduce heat to low, and cook 18 minutes without lifting the lid.
- 4Scatter corn over the rice, cover again, and cook 5 minutes more.
- 5Remove from heat and rest covered for 10 minutes. Fluff, season, and finish with scallions.
Nutrition (per serving, estimated)
386 kcal calories24 g protein43 g carbs13 g fat
