Ground Beef Rice Skillet (Print Version)
# Ingredients:
→ Main Components
01 -
1 medium onion, finely chopped
02 -
1 cup of uncooked long-grain white rice
03 -
1 pound of lean ground beef
04 -
1 bell pepper, chopped small
05 -
2 garlic cloves, crushed
→ Flavor Boosters & Liquids
06 -
2 cups of beef stock
07 -
1 tablespoon of olive oil
08 -
1 teaspoon of dried oregano
09 -
1 teaspoon of paprika
10 -
One 14.5-ounce can of diced tomatoes
11 -
Salt and freshly ground black pepper, as preferred
→ Add-On Option
12 -
1 cup of sharp cheddar cheese, shredded
# Instructions:
01 -
Over medium-high heat, warm up your olive oil in a large pan. Toss in the ground beef and start breaking it apart while it cooks. Sprinkle with salt and pepper along the way.
02 -
When your beef has browned, add in the chopped onion, bell pepper, and crushed garlic. Let it all cook together until the veggies soften and smell amazing, which should take about 3-4 minutes.
03 -
Stir in the oregano and paprika, mixing well to make sure the flavors work their way throughout the beef and vegetables.
04 -
Pour in the uncooked rice, making sure to stir it so it soaks up all the delicious flavors in the pan.
05 -
Add your beef stock and canned tomatoes to the pan. Turn up the heat to bring it all to a bubbling boil. Once that’s going, lower the heat and let it simmer gently.
06 -
Put a lid on your pan and let it all cook on low heat for around 18-20 minutes. The rice should become nice and tender, absorbing most of the broth by then.
07 -
Use a fork to fluff the rice and taste to tweak the seasoning. If you're adding cheese, sprinkle it over the top until it melts nicely before serving.
# Notes:
01 -
Quick and easy to whip up in just one pan
02 -
Tastes even better the next day when reheated
03 -
Use whatever color of bell pepper you prefer