Ground Beef and Rice Skillet Meal

This easy ground beef and rice skillet meal is the perfect weeknight dinner. It's quick, simple, and oh-so-delicious!

Course Main Course

Cuisine American

Keyword one pan recipe

Prep Time 5

Cook Time 25

Resting time 5

Servings

Calories 353kcal

Author Jenn

In a large skillet, brown ground beef, garlic, salt and pepper over medium heat. Drain and return to the stove at medium heat.
Stir in the onion, and peppers. Continue to cook for another 3 to 4 minutes to soften the onions and peppers.
Add the beef broth, rice, undrained Rotel, and Worcestershire Sauce to the skillet and stir until well combined.
Bring everything to a boil, reduce heat and cover. Simmer for another 20 minutes or until the rice is tender.
Remove from the heat and sprinkle generously with the cheese. Cover the skillet and let the mixture rest for 5 minutes or until the cheese melts.
Garnish with chopped parsley if desired.

Ground beef - A lean 90% (90/10) is ideal but if you need to use ground beef with a higher fat content, it will be ok. You'll just wind up having to drain more fat and end up with a little less meat volume.

Bell Pepper - For this recipe I used a red bell pepper for its flavor and sweetness. Yellow and green bell peppers pair well with ground beef too though which gives you a little flexibility.

Garlic - Using the jarred garlic found in the produce section of your local grocer is a time-saver here.

Tomatoes - Use Rotel Diced Tomatoes & Green Chilies (or store-brand equivalent). Do not drain.

This one-pot meal is quite flexible. Feel free to add your own ingredients like jalapenos or sriracha sauce for more spice.