This Ground Beef and Rice Skillet is a delicious one-pan meal, made with ground beef, sundried tomatoes, bell peppers, diced tomatoes, parm cheese and rice with Italian spices. It's a wholesome meal that easily solves the struggles of weeknight cooking.
It's true; I do love a simple and delicious meat and rice dinner (hello, Ground Turkey Taco Rice Skillet and Instant Pot Chicken Thighs and Rice). A one-pot meal requires minimal cleanup and cooking, but offers maximal flavor when done right! And this Italian Beef and Rice Skillet does just that! It's a hearty and comforting healthy-ish meal with meat, protein, and veggies with some Italian flair.
So let's get to making it! You can jump around the article using the menu below, or you can head right to the bottom for the video or the complete recipe.
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Ingredients Needed and Substitutions
Here is a brief overview of the ingredients needed for this recipe. The full recipe with quantities is listed below this text in the recipe card. If substitutions are available for this recipe, they'll be listed here. If you don't see a substitution you are looking for, please leave a comment below.
- ground beef / hamburger meat (if you use non-lean ground beef, you'll need to drain excessive rendered fat)
- herbs and spices (fresh rosemary, fresh parsley, garlic powder, and dried oregano)
- sun-dried tomatoes (get the oil-packed if you can!)
- canned diced tomatoes (or if you have good quality fresh, feel free to use them here)
- long-grain white rice (if you use another rice such as Jasmin or Basmati it may change the liquid and cook time so try to stick with long-grain white rice)
- onion + garlic + red bell pepper (a bit of my take on an Italian sofrito, but you can change up for any other veggies or aromatics you like)
- beef broth or water (beef broth will obviously produce a more full-flavored end result, so use it if you have it)
- olive oil
- parmesan cheese (use good quality if you can)
- coarse kosher salt (This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half)
Step-By-Step Recipe Overview
This one-pan dish is as simple as adding ingredients to a large skillet and cooking them. Use a large skillet here (about 12 inches or so), preferably a heavy-bottomed one. A non-stick one works too!
This is a quick visual overview of the steps needed to make this recipe. If you are looking for the full recipe, keep scrolling!
Step 1: Rinse the rice and set aside to drain.
Step 2: Cook the Italian sofrito.
Step 3: Add in the ground beef. Drain any excessive rendered fat (a little is ok, but you don't want it to be super greasy).
Step 4: Sprinkle the diced tomatoes and cheese over the rice, then add the beef broth. Try to ensure all of the rice is submerged in the liquid.
Step 5: Bring to a boil before lowering the heat and letting it cook for 20 minutes.
Step 6: Return the cover to the skillet, and let it sit for 5 minutes until the rice is fully cooked. Sprinle with additional cheese, rosemary and parsley.
Tips and Troubleshooting
The most common tricky part of making a one-pot rice dish is ensuring the rice is fully and evenly cooked through. Here are some quick tips to ensure success:
- Don't skip rinsing the rice. This step is important because it rinses all that starch off of the rice, making for a lighter and fluffier dish. Also make sure to drain it well after rinsing it to not add to much additional liquid.
- After adding the rice to the skillet, ensure that any stray pieces of rice on the sides of the skillet are moved down into the liquid so they cook through.
- Measure the water (and the rice) carefully to adhere to the correct water-to-rice ratio.
- Modulate the heat: Use medium-high heat to first bring the mixture up to a boil. Once it reaches boiling point, cover the skillet with a tight-fitting lid and lower the heat to a low setting. If your stove tends to have hot spots (like mine does), you can periodically rotate the skillet over the heat to make sure that the rice is cooked evenly.
In my experience, even following all of these tips, the type of rice you use (and how "old" it is), as well as the type of pan you use, can affect the rate of rice absorption and time needed to cook through. Here are some troubleshooting tips in case you run into problems:
If the rice isn't cooked but there is still some liquid left, keep cooking it, and cover it on low until the rice is cooked through. Let it steam off heat for an additional 5-10 minutes.
If the rice isn't cooked and all the water has evaporated: add about ½ cup of water and continue to cook on low, until the rice is cooked through. Let it steam off heat for an additional 5-10 minutes.
If the rice is cooked and there is still some liquid left: cook on low with the cover off until the liquid has evaporated.
How to Store and Reheat Leftovers
This rice dish can be reheated and even frozen for later use. To reheat, you can heat it in an oven-safe container. Glass Pyrex Containers are great for this as they can be used for both storage and baking. Alternatively, you can reheat it in the microwave for a short time until it is warmed through. It's best to add a few tablespoons of water to the dish when reheating it.
To freeze, place completely chilled rice in a freezer-safe container with a tight-fitting lid. It's best to consume within 1-2 months after freezing.
More Italian Recipes
- Italian Sausage and Lentil Soup
- Italian Turkey Meatballs
- Italian Pistachio Snack Cake
- Quick Cheesy Polenta
More One Pot Recipes
Making the recipe? Be sure to leave a comment with a star ⭐️⭐️⭐️⭐️⭐️ review on your experience! Have a question? Leave a comment below and I’ll get back to you as quickly as I can!
PrintFull Recipe
Italian Ground Beef and Rice Skillet
- Prep Time: 00:10
- Cook Time: 00:35
- Total Time: 45 minutes
- Yield: Serves 4-6
- Category: Dinner
- Method: One-Pan
- Cuisine: Italian-American
Description
This Ground Beef and Rice Skillet is a delicious one-pan meal made with ground beef, sundried tomatoes, bell peppers, diced tomatoes, parmesan cheese, and rice with Italian spices. It's a wholesome meal that easily solves the struggles of weeknight cooking.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced fine
- 1 red bell pepper, seeded and diced
- ¼ cup oil-packed sun-dried tomatoes, drained and chopped
- 3 cloves garlic, minced or grated
- 2 teaspoons coarse kosher salt (see note)
- 1 pound ground beef
- 1-½ cups long-grain white rice, rinsed well
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 tablespoons minced fresh rosemary, divided
- 1 (15-ounce) can diced tomatoes, drained
- ½ cup grated Parmesan cheese, more for serving
- 2-½ cups beef broth or water
- Minced parsley, for serving
Instructions
- Heat the oil in a large sauté pan over medium-high heat. Once hot, add the onion, bell pepper, garlic, sun-dried tomatoes, and salt and cook until the vegetables begin to soften, 3 to 4 minutes.
- Add in the ground beef and cook, stirring occasionally with a wooden spoon, until no longer pink, 5 to 7 minutes. Drain most of the excess oil from the ground beef if needed.
- Add in the rice, garlic powder, oregano, and 1 tablespoon of the rosemary and stir together.
- Sprinkle the diced tomatoes and cheese over the rice, then pour the beef broth on top.
- Push any stray pieces of rice on the sides of the skillet into the liquid.
- Bring the liquid up to a boil, then cover the skillet with a tight-fitting lid and reduce the heat to low. Cook for 20 minutes.
- Shut off the heat and let sit for 5 minutes.
- Fluff the rice with a fork, taste, and adjust the seasoning as desired. Serve with additional Parmesan, minced parsley, and the remaining rosemary.
Notes
If you use another rice such as Jasmin or Basmati it may change the liquid and cook time so try to stick with long-grain white rice.
Rice absorption and cooking time can vary based on rice type (and how "old" it is) and pan choice. Here are some troubleshooting tips: continue cooking if rice is undercooked with liquid, or add water if dry; if excess liquid remains after cooking, simmer uncovered until evaporated. See the article for more in-depth tips.
This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.
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