Description
This 30-minute ground beef and rice skillet is your answer to “what’s for dinner?” when you need something delicious that doesn’t require a sink full of dishes.
Ingredients
Scale
- 1 lb (454g) lean ground beef (85-90% lean)
- 1 cup (190g) long-grain white rice, uncooked
- 1 medium onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup frozen corn kernels
- 2¼ cups beef broth (low sodium preferred)
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp paprika
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
- 1 cup shredded cheddar cheese (optional)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef, season with salt and pepper, and cook until browned (5-7 minutes). Drain excess fat if needed.
- Add remaining tablespoon of oil to the skillet. Add onions and cook for 2-3 minutes until translucent. Add bell pepper and cook for 2 more minutes. Stir in garlic and cook for 30 seconds.
- Add tomato paste and all seasonings (chili powder, cumin, oregano, paprika). Stir constantly for 1 minute. Add uncooked rice and stir for another minute.
- Pour in beef broth and add frozen corn. Bring to a boil, then reduce heat to low. Cover tightly and simmer for 15-18 minutes until rice is tender.
- Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and adjust seasonings if needed.
- If using cheese, sprinkle over the top and cover again for 2 minutes until melted. Garnish with fresh herbs before serving.