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

Units Scale

1 tablespoon olive oil
1 onion, diced fine
1 red bell pepper, seeded and diced
1/4 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
1-1/2 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
1/2 cup grated Parmesan cheese, more for serving
2-1/2 cups beef broth or water
Minced parsley, for serving

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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.