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Beef and Rice Recipe makes dinnertime a breeze! This one pot meal is delicious, easy to make and is the perfect comfort food.
This beef and rice recipe is loaded with flavor and one of my go-to recipe on a busy weeknight. Everything cooks easily in one pan for a complete meal idea.
If you love one pot recipes as much as I do, then you will love One Pot Italian Chicken Pasta, Easy One Pot Spaghetti Recipe, One Pot Tex-Mex Chicken Chili Recipe or One Pot Cheesy Taco Pasta Recipe.
Table of Contents
Why This Recipe Works
We make Chicken and Rice all the time and this ground beef and rice bowls recipe is just as good. You can easily use different types of rice and meat to make it your own.
This one-pan dinner makes dinnertime even easier as this meal is easy to make and clean-up is a breeze.
Ingredients
- Lean Ground Beef – You can also use ground turkey or a mixture of both
- Medium Onion – Use fresh onion or you can use dried chopped onion
- Cloves Garlic – Learn How to Mince Garlic Cloves
- Bell Pepper – We used green bell pepper but you can also use red or yellow bell pepper
- Long-Grain White Rice – Use uncooked rice
- Frozen Peas and Carrots Mix – You can also add in chopped broccoli or slice mushrooms
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Beef and Rice Recipe
Step 1 – In a large, deep skillet or Dutch oven, cook the ground beef over medium-high heat until browned and cooked through, breaking it up with a spatula as it cooks. Drain any excess fat.
Step 2 – Add the diced onion, minced garlic, and diced bell pepper to the skillet. Sauté until the vegetables are softened, about 5 minutes.
Step 3 – Stir in the uncooked rice, diced tomatoes (with their juice), beef broth, oregano, smoked paprika, salt, and pepper. Bring the mixture to a boil. Allow mixture to simmer until rice is tender.
Step 4 – Remove the lid and stir in the frozen peas and carrots mix. Replace the lid and continue to cook for an additional 2-3 minutes, or until the vegetables are heated through.
- Step 5 – Remove the skillet from the heat and sprinkle the shredded cheddar cheese over the top. Cover the skillet and let it sit for 2-3 minutes, or until the cheese has melted.
- Step 6 – Fluff the rice with a fork and garnish with chopped fresh parsley before serving.
Expert Tips
- Cooking Beef – Cook the beef in a large skillet or Dutch Oven until fully cook. Make sure to drain any excess grease.
- Cutting Veggies – Try to cut the bell peppers and onions about the same size so they cook evenly.
- Rice – The rice is cooked in the broth that is added to the beef mixture. There is no need to cook the rice separately before adding to the dish.
Serving Suggestions
This ground beef recipe is a complete meal idea. Since it is loaded with meat, veggies and rice but we often serve with a side salad.
You can even add sour cream or salsa as a topping for even more flavor.
Frequently Asked Questions
Long-grain white rice works well in this recipe, as it remains fluffy and separate after cooking. You can substitute other types of rice, such as basmati or jasmine rice, if desired. You can also use brown rice, you may just need to adjust your liquid and cooking time.
We love making this recipe with lean ground beef but ground chicken, ground pork or ground turkey works great in this recipe.
Store leftovers in an airtight container in the refrigerator for up to 5-6 days.
Yes, you can easily freeze this recipe in a freezer safe container for up to 3 months. Thaw the mixture in the fridge overnight when ready to serve.
More Easy Rice Recipes
Easy Slow Cooker
Southwest Crock pot Chicken and Rice
Easy Slow Cooker
Crock Pot Chicken and Rice Recipe
All Recipes
Skillet Chicken and Rice Burritos Recipe
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Beef and Rice Recipe
Ingredients
- 1 pound lean ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 cup long-grain white rice uncooked
- 1 can 14.5 ounces diced tomatoes, undrained
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas and carrots mix thawed
- 1/2 cup shredded cheddar cheese
- Chopped fresh parsley for garnish
Instructions
- In a large, deep skillet or Dutch oven, cook the ground beef over medium heat until browned and cooked through, breaking it up with a spatula as it cooks. Drain any excess fat.
- Add the diced onion, minced garlic, and diced bell pepper to the skillet. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the uncooked rice, diced tomatoes (with their juice), beef broth, oregano, smoked paprika, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Remove the lid and stir in the frozen peas and carrots mix. Replace the lid and continue to cook for an additional 2-3 minutes, or until the vegetables are heated through.
- Remove the skillet from the heat and sprinkle the shredded cheddar cheese over the top. Cover the skillet and let it sit for 2-3 minutes, or until the cheese has melted.
- Fluff the rice with a fork and garnish with chopped fresh parsley before serving.
Simple dish that was so filling!