Recipe

Ultimate Ground Beef and Rice

A one-pan, rich and savory ground beef and rice dinner with tender grains, crisped beef edges, and a glossy tomato-garlic broth that tastes like it simmered all day.

By Matt Campbell

•

4.8

A skillet filled with rich ground beef and rice, garnished with chopped parsley, with a wooden spoon resting in the pan

Jump to Recipe

There are nights when dinner needs to be two things at once: comforting and unfussy. This ground beef and rice recipe is that. It is a one-pan situation with browned beef (yes, we chase those crisp edges), onions and garlic that actually pull their weight, and rice that cooks right in a seasoned broth until it goes tender and a little creamy.

The flavor leans rich and savory thanks to tomato paste, Worcestershire, and a small hit of smoked paprika. It is not spicy unless you want it to be. It is not complicated unless you decide to get cute with toppings, which I fully support.

Ground beef browning in a large skillet with diced onions and garlic

Why It Works

Big flavor, low drama: Browning the beef properly plus tomato paste equals instant depth.
One pan, real texture: Toasting the rice for a minute helps it stay distinct instead of mushy.
Built-in sauciness: A tomato-beef broth reduces into a glossy, clingy coating that makes every bite taste finished.
Easy to customize: Add vegetables, swap seasonings, or top it like a burrito bowl.

Pairs Well With

Storage Tips

How to Store and Reheat

Fridge: Cool completely, then store in an airtight container for up to 4 days.
Freezer: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge for best texture.
Reheat on the stove: Add a splash of water or broth, cover, and warm over medium-low, stirring once or twice until steamy.
Reheat in the microwave: Sprinkle 1 to 2 tablespoons water over the rice, cover loosely, and heat in 60-second bursts, stirring between rounds.
Texture tip: Rice tightens up as it sits. A little extra liquid brings it right back to life.

Common Questions

Do I need to rinse the rice?

For this dish, yes, I recommend a quick rinse until the water runs mostly clear. It helps prevent gumminess since the rice cooks right in the pan.

Can I use brown rice instead of white?

You can, but it takes longer. Expect 35 to 45 minutes covered, and you will likely need an extra 1/2 to 3/4 cup broth. Keep an eye on the pan so it does not dry out.

What ground beef works best?

80/20 has the best flavor. If you use leaner beef, add 1 extra tablespoon olive oil before sautéing the onions so the base does not taste flat.

My rice is still hard but the pan looks dry. What now?

Add 1/4 cup hot broth or water, cover again, and cook 3 to 5 minutes more. Repeat as needed. Different pans and burners simmer differently.

Can I add vegetables?

Absolutely. Stir in frozen peas at the end, or sauté diced bell pepper with the onion. Baby spinach can be folded in right before serving.

Is this like hamburger rice casserole?

Same cozy spirit, different vibe. This version is more skillet-style with browned bits, a saucy finish, and no canned soup required.

Is this supposed to be saucy or fluffy?

Somewhere in the middle: tender grains with a glossy, clingy coating. If you want it soupier, add an extra splash of broth at the end. If you want it drier, let it sit uncovered for a minute or two after fluffing.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large deep skillet with lid (12-inch is ideal) or a wide sauté pan
Wooden spoon or sturdy spatula
Fine-mesh strainer (for rinsing rice)
Measuring cups and spoons
Chef’s knife and cutting board

I started making versions of beef and rice when I was chasing “restaurant comfort” with home-kitchen time. In a pro kitchen you learn fast that flavor is usually not magic. It is browning, patience, and tasting. This is the weeknight version of that lesson. Brown the beef until it smells nutty, toast the tomato paste until it turns brick-red, then let the rice soak up everything good in the pan. It is the kind of dinner that makes you feel like you have your life together, even if the sink says otherwise.

Ultimate Ground Beef and Rice

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4

Ingredients

1 cup long-grain white rice, rinsed and well drained
1 lb ground beef (80/20 preferred)
1 tablespoon olive oil (optional, only if beef is very lean)
1 medium yellow onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 cup low-sodium beef broth (or chicken broth)
1 (14.5 oz) can diced tomatoes, with juices
1 cup frozen peas (optional)
1/2 cup shredded cheddar or Monterey Jack (optional)
2 tablespoons chopped parsley or sliced green onions (optional)
Red pepper flakes or hot sauce, to taste (optional)

Instructions

Brown the beef. Heat a large deep skillet over medium-high. Add the ground beef and cook, pressing it into the pan and letting it sit long enough to brown. Break it up and continue cooking until no pink remains and you have some crisp edges, 6 to 8 minutes. If there is a lot of grease, spoon off excess, leaving about 1 to 2 tablespoons in the pan.
Sauté the aromatics. Add the onion to the beef and cook until softened, 3 to 4 minutes. Add the garlic and cook 30 seconds, just until fragrant.
Toast the paste and spices. Stir in tomato paste, salt, pepper, smoked paprika, and oregano. Cook 1 to 2 minutes, stirring, until the tomato paste darkens slightly and smells sweet and savory.
Toast the rice. Add the rinsed, drained rice and stir for 60 to 90 seconds to coat the grains in the seasoned beef mixture. This small step helps the rice cook up with better texture.
Add liquid and simmer. Stir in Worcestershire, 1 cup broth, and diced tomatoes with their juices. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 16 to 20 minutes, or until the rice is tender and most of the liquid is absorbed. (If your skillet runs hot and the pan looks dry before the rice is tender, add a splash of hot broth or water and keep going.)
Rest, then fluff. Turn off the heat and let the skillet sit covered for 5 minutes. Fluff with a fork or spoon.
Finish it your way. Stir in frozen peas (they will warm through fast). If using cheese, sprinkle it over the top, cover 2 minutes to melt, then add parsley or green onions. Taste and adjust salt, pepper, and heat.

Optional crispy-bottom move: This only works once the liquid is mostly gone. After the rice is tender, remove the lid and let it cook 2 to 4 minutes over medium heat without stirring. You are looking for a lightly crisp bottom layer, not a scorched situation. If the mixture is still loose and saucy, skip this step and just serve it glossy.

Nutrition information is estimated.

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