Description
A cozy one-pan dish featuring ground beef and rice, infused with warm spices, perfect for busy weeknights.
Ingredients
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup long-grain white rice, rinsed
- 2 1/2 cups low-sodium beef broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup frozen peas and carrots
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp ground black pepper
- 1 tsp salt (adjust to taste)
- 2 tbsp olive oil
- 2 tbsp chopped fresh parsley for garnish
- Optional: shredded cheese for topping
Instructions
- Heat a large oven-safe skillet over medium-high heat with olive oil.
- Add ground beef and cook, breaking it up with a spoon, until no longer pink, about 6–8 minutes. Drain excess fat if needed, leaving a little for flavor.
- Push beef to the side, add chopped onion and sauté until translucent, about 4 minutes.
- Stir in minced garlic and cook 30 seconds until fragrant.
- Add the rinsed rice to the skillet and stir to coat with oil and juices.
- Sprinkle in smoked paprika, thyme, salt, and pepper. Toast rice with the beef and aromatics for 2 minutes.
- Pour in beef broth and diced tomatoes, stirring to combine.
- Bring to a gentle boil, then reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
- Stir in frozen peas and carrots, recover, and let sit 5 minutes to heat through.
- Fluff rice with a fork, taste, and adjust seasoning. Top with shredded cheese if desired and garnish with parsley.
Notes
Use an oven-safe skillet if you want to finish under the broiler with cheese for a bubbly top. Rinse rice until water runs clear to prevent clumping and ensure fluffy results.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American