Ground Beef and Rice Magic
A hearty, budget-friendly one-pot meal featuring seasoned ground beef, fluffy rice, and savory spices. This comforting dish is quick to prepare, easy to customize, and perfect for busy weeknights or meal prep.
Equipment
- Large Skillet or Deep Pan With lid, for even cooking
- Wooden spoon or spatula For stirring ingredients
- Measuring Cups & Spoons For accurate portions
Ingredients
- 1 lb ground beef 85% lean recommended
- 1 cup uncooked white rice jasmine or basmati optional
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 bell pepper diced (red or green)
- 1 ½ cups beef broth low-sodium preferred
- 1 tbsp tomato paste or ½ cup canned diced tomatoes
- 1 tsp smoked paprika
- ½ tsp ground cumin
- Salt and black pepper to taste
- 1 tbsp olive oil for sautéing
- Optional: shredded cheese for topping
Instructions
- Sauté the veggies: Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper. Cook until softened, about 3–4 minutes.
- Brown the beef: Add ground beef, breaking it apart with a spatula. Cook until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.
- Add seasoning: Stir in minced garlic, tomato paste, smoked paprika, and cumin. Cook for 1–2 minutes to deepen the flavor.
- Combine rice and broth: Add uncooked rice and beef broth. Stir to combine and bring to a gentle boil.
- Simmer: Reduce heat to low, cover, and simmer for 18–20 minutes, or until rice is tender and broth is absorbed.
- Let it rest: Remove from heat and keep covered for 5 minutes. This helps the rice steam and fluff up.
- Finish and serve: Fluff with a fork, adjust seasoning to taste, and top with cheese if desired.
Video
Notes
- Make it spicy: Add diced jalapeños, cayenne pepper, or hot sauce for a kick.
- Switch it up: Ground turkey or chicken works great for a leaner version.
- Add-ins: Mix in corn, peas, or black beans during the last 5 minutes of cooking.
- Storage: Refrigerate leftovers in airtight containers for up to 4 days or freeze for up to 3 months.
- Reheating: Add a splash of broth when reheating to keep the rice moist and flavorful.