There are some weeknight dinners that just feel like a warm hug in a bowl, and this Ground Beef and Rice Recipe is exactly that. It’s the kind of satisfying, savoury meal we turn to when the day has been long and our appetites are big. This isn’t just a simple mix of mince and rice; it’s a carefully layered one-pot meal where every ingredient builds upon the last. The beef becomes deeply savoury, the rice soaks up all the gorgeous, seasoned broth, and a few clever additions elevate it into something truly special. I stumbled upon this combination by accident one evening, and it’s been a hit with my family ever since.

What I believe makes this skillet dinner stand out is how the flavours meld together in the pan. The umami from the Worcestershire sauce, a gentle warmth from smoked paprika, and the freshness of parsley cut through the richness of the beef mince. It’s a complete meal that feels both wholesome and deeply satisfying, all cooked in a single pan which makes washing up a doddle. This beef recipe is ideal for those busy evenings when you want a home-cooked meal without a mountain of pots and pans to deal with afterwards. It’s hearty, straightforward to make, and always gets compliments at our dinner table.

Recipe Overview

This Ground Beef and Rice Recipe is a savoury, all-in-one skillet dinner. Expect tender grains of rice infused with a rich, beefy, tomato-based sauce, seasoned with smoked paprika and herbs. It’s a substantial dish that is wonderfully balanced. When I first tested this, I found that letting the mince properly brown before adding any liquids was the key to unlocking a much deeper, more robust flavour, so don’t rush that step!

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Ground Beef And Rice Recipe

• Genuine Flavour: The combination of browned beef mince, sautéed onions and garlic, rich beef stock, and a touch of smoked paprika creates a wonderfully savoury base that the rice absorbs as it cooks. It’s a taste that’s both hearty and nuanced.
• Ready in Under 40 Minutes: From chopping the onion to serving, this entire one pot meal comes together in about 35 minutes, making it a brilliant choice for a weeknight dinner.
• Flexible Recipe: You can easily tweak this rice dish. Stir in a cup of frozen peas or sweetcorn along with the rice, or add a handful of chopped mushrooms with the onions for an extra layer of flavour.
• Great for Meal Prep: This recipe works beautifully for lunches throughout the week. The flavours actually seem to get even better overnight, making it a smart cook-once, eat-twice dish.
• Family Tested: My husband, who’s usually picky about one-pot meals, asked for seconds the first time I made this! It’s a substantial and tasty meal that everyone seems to enjoy.

Ground Beef And Rice Recipe

⏱️ 15 min prep  •  🍳 35 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this ground beef rice dish, we’re using simple, accessible ingredients that pack a lot of flavour. I always recommend using a good quality beef mince with around 15-20% fat content, as this ensures the meat stays juicy and adds richness to the dish. For the stock, I find that Knorr Rich Beef Stock Pots provide a fantastic depth of flavour that you don’t always get from a standard cube.

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500g lean beef mince (15-20% fat)
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 400g tin of chopped tomatoes
• 2 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 800ml rich beef stock, hot
• 250g long-grain white rice, rinsed
• 150g frozen peas
• Salt and freshly ground black pepper, to taste
• A small bunch of fresh parsley, chopped (for garnish)
• 50g mature cheddar cheese, grated (optional, for topping)

Ashley’s Tip: Don’t skip rinsing the rice! This removes excess starch and helps prevent the grains from becoming gummy as they cook, ensuring your final dish has a lovely texture.

How to Make This Ground Beef And Rice Recipe

The process for this skillet dinner is very straightforward. We build the flavours in layers, starting with the aromatics and the beef, then letting the rice cook directly in that delicious, savoury liquid. It’s all about letting the pan do the work.

1. Sauté the Aromatics: Heat the olive oil in a large, deep frying pan or skillet over a medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
2. Brown the Beef: Increase the heat to medium-high, add the beef mince to the pan, and break it up with a wooden spoon. Cook for 6-8 minutes, until it’s nicely browned all over. I find that letting it sit for a minute or two without stirring helps it develop a lovely brown crust. This is key for flavour! Drain off any excess fat if necessary.
3. Add Seasonings and Sauces: Stir in the smoked paprika and dried oregano, and cook for 30 seconds until you can smell the spices. Then, stir in the chopped tomatoes, tomato purée, and Worcestershire sauce. Mix everything together well.
4. Incorporate Rice and Stock: Pour in the rinsed long-grain rice and the hot beef stock. Give it all a good stir, making sure the rice is fully submerged in the liquid. Season generously with salt and freshly ground black pepper.
5. Simmer Gently: Bring the mixture to a lively simmer, then reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 15 minutes. Try not to lift the lid during this time, as the steam is essential for cooking the rice evenly.
6. Add Peas and Rest: After 15 minutes, remove the lid and stir in the frozen peas. Pop the lid back on and cook for another 2-3 minutes, just until the peas are heated through and the last of the liquid has been absorbed.
7. Rest and Finish: Turn off the heat and let the dish stand, still covered, for 5 minutes. This step is crucial as it allows the rice to finish steaming and become perfectly fluffy.
8. Serve: Fluff the rice and beef mixture with a fork. If you’re using cheese, sprinkle the grated cheddar over the top and let it get gloriously melty for a minute. Garnish with fresh chopped parsley and serve immediately.

Tips From My Kitchen

• Get a Good Sear: Make sure your pan is sufficiently hot before adding the mince. A good sear is essential for developing the deep, savoury beef flavour that forms the foundation of this dish. This process is known as the Maillard reaction and makes a world of difference.
• The Secret Step is Resting: Don’t be tempted to serve this dish straight from the heat. I learned that letting the covered skillet rest off the heat for 5 minutes allows the rice to absorb the final traces of steam, making it incredibly tender and fluffy rather than wet.
• Make-Ahead: You can chop your onion and garlic a day in advance and store them in an airtight container in the fridge. The full dish can also be made ahead; it reheats very well on the hob or in the microwave.
• Storage: Allow any leftovers to cool completely before transferring to an airtight container. It will keep well in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Thaw overnight in the fridge before reheating.

Equipment You’ll Need

You don’t need any fancy gadgets for this straightforward beef recipe, just a few kitchen basics.

• Large, deep frying pan or skillet with a lid (at least 28cm)
• Sharp knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons

Common Mistakes to Avoid

• Overcrowding the Pan: Using a pan that’s too small will cause the mince to steam rather than brown properly. This prevents it from developing that deep, rich flavour. Use a large, wide skillet to give the ingredients enough space.
• Cooking on Too High Heat: Once you add the rice and stock, it’s vital to reduce the heat to a gentle simmer. If the heat is too high, the liquid will evaporate too quickly, leaving you with undercooked, crunchy rice and a burnt bottom layer.
• Not Rinsing the Rice: Skipping the rinse can lead to a sticky, clumpy texture. The excess surface starch on the rice grains can turn gummy when cooked. A quick rinse under cold water until the water runs clear solves this problem.

Delicious Variations to Try

One of the best things about this ground beef rice recipe is how easily you can adapt it. Here are a few of our favourite ways to change it up:

• Spicy Version: Add 1/2 teaspoon of chilli flakes or a finely chopped red chilli along with the garlic for a welcome kick of heat. A dash of hot sauce stirred in at the end also works wonderfully.
• Add More Vegetables: This recipe is a great vehicle for extra veg. Try adding diced carrots and celery with the onions, or stir in a large handful of fresh spinach at the very end until it wilts. It’s a similar base to the one I use for my Stuffed Peppers With Rice Recipe.
• Different Protein: This one pot meal works beautifully with other ground meats. Try it with turkey or chicken mince for a lighter version, or even pork mince for a slightly different flavour profile.

What to Serve With This Ground Beef and Rice Recipe

While this is a satisfying meal on its own, a few simple sides can round it out nicely.

• A Simple Green Salad: A crisp salad with a sharp vinaigrette provides a fresh, acidic contrast to the richness of the beef and rice dish.
• Steamed Green Beans: A side of tender-crisp green beans tossed with a little butter and lemon juice adds a lovely bit of colour and texture.
• A dollop of Sour Cream or Yoghurt: A spoonful of something cool and creamy on top is delicious. For a herby twist, try my Authentic Tzatziki Sauce.
• Wine Pairing: A medium-bodied red wine like a Merlot or a Spanish Rioja complements the savoury beef flavours without overpowering them.

Frequently Asked Questions

Ground Beef And Rice Recipe

A hearty one-pan meal featuring seasoned ground beef, rice, and peas simmered in a rich tomato and beef stock sauce. A simple, flavorful, and complete dinner perfect for any weeknight.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 718

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 large onion finely chopped
• 2 cloves garlic minced
• 500 g lean beef mince 15-20% fat
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 400 g tin of chopped tomatoes
• 2 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 800 ml rich beef stock hot
• 250 g long-grain white rice rinsed
• 150 g frozen peas
• Salt and freshly ground black pepper to taste
• A small bunch of fresh parsley chopped (for garnish)
• 50 g mature cheddar cheese grated (optional, for topping)

Method

 

1. Sauté the Aromatics: Heat the olive oil in a large, deep frying pan or skillet over a medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
2. Brown the Beef: Increase the heat to medium-high, add the beef mince to the pan, and break it up with a wooden spoon. Cook for 6-8 minutes, until it's nicely browned all over. I find that letting it sit for a minute or two without stirring helps it develop a lovely brown crust. This is key for flavour! Drain off any excess fat if necessary.
3. Add Seasonings and Sauces: Stir in the smoked paprika and dried oregano, and cook for 30 seconds until you can smell the spices. Then, stir in the chopped tomatoes, tomato purée, and Worcestershire sauce. Mix everything together well.
4. Incorporate Rice and Stock: Pour in the rinsed long-grain rice and the hot beef stock. Give it all a good stir, making sure the rice is fully submerged in the liquid. Season generously with salt and freshly ground black pepper.
5. Simmer Gently: Bring the mixture to a lively simmer, then reduce the heat to low, cover the pan with a tight-fitting lid, and let it cook for 15 minutes. Try not to lift the lid during this time, as the steam is essential for cooking the rice evenly.
6. Add Peas and Rest: After 15 minutes, remove the lid and stir in the frozen peas. Pop the lid back on and cook for another 2-3 minutes, just until the peas are heated through and the last of the liquid has been absorbed.
7. Rest and Finish: Turn off the heat and let the dish stand, still covered, for 5 minutes. This step is crucial as it allows the rice to finish steaming and become perfectly fluffy.
8. Serve: Fluff the rice and beef mixture with a fork. If you're using cheese, sprinkle the grated cheddar over the top and let it get gloriously melty for a minute. Garnish with fresh chopped parsley and serve immediately.

Notes

For best results, do not lift the lid while the rice is simmering to ensure it cooks evenly. Leftovers can be stored in an airtight container in the fridge for up to 3 days.

I really hope you enjoy making this Ground Beef and Rice Recipe. It’s become such a reliable and delicious part of our weekly meal rotation, and it’s a wonderful example of how simple ingredients can create a truly comforting skillet dinner. If you give it a try, I’d love to hear how it turned out for you. Please leave a comment below and let me know! Happy cooking!
– Ashley