Savory ground beef and rice skillet is the kind of hearty one-pan supper that empties quietly at the table. Seasoned ground beef, sweet diced tomatoes, and soft bell peppers simmer into a rich sauce that gets spooned over fluffy long-grain rice. It is on the table in 45 minutes and endlessly riffable for whatever the week throws at you.
Looking for a weeknight dinner that’s both incredibly satisfying and bursting with fresh, vibrant flavors? You’ve found it! This Savory Ground Beef and Rice Skillet brings together a hearty mix of seasoned beef, sweet tomatoes, and crisp peppers, all served over a bed of perfectly fluffy rice. It’s the kind of comforting, aromatic meal that fills your kitchen with an irresistible scent and your family’s bellies with wholesome goodness. Let’s get cooking!
Ingredients
• Long-Grain White Rice: 1 cup / 200g (7.1 oz)
• Diced Tomatoes: 1 cup / 180g (6.3 oz), fresh or canned
• Diced Bell Peppers: 1 ¼ cups / 185g (6.5 oz), any color
• Extra Virgin Olive Oil: ½ cup / 120 ml (4.1 fl oz)
• Cooked Ground Beef: ½ cup / 75g (2.65 oz)
• Diced Green Onions: 1/8 cup / 15g (0.53 oz)
• Sliced Spring Onions: 1/8 cup / 15g (0.53 oz)
• Salt: 1 tsp, plus more to taste
• Adobo Seasoning: 1 tsp (5 ml), or to taste
Instructions
1. Directions
2. Begin by cooking the rice. In a large saucepan, bring 3-4 cups (960 ml) of water to a rolling boil.
3. Add 1 tablespoon (15 ml / 0.5 fl oz) of salt and the rice to the boiling water. Cook for 16-20 minutes, or until tender.
4. Carefully taste a grain to check for doneness. Once cooked, drain the rice thoroughly using a fine-mesh strainer to remove excess water and starch.
5. Return the strained rice to the warm pot, cover with a lid, and set aside to keep warm.
6. In a separate large skillet or saucepan, heat the extra virgin olive oil over medium heat.
7. Add the diced green onions and sliced spring onions, sautéing for 30 seconds until fragrant, stirring constantly.
8. Stir in the diced peppers and cook for 1 minute until they begin to soften.
9. Add the diced tomatoes, stirring to combine everything. Let the mixture simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
10. Stir in the cooked ground beef, 1 teaspoon (5 ml / 0.2 fl oz) of salt, and 1 teaspoon (5 ml / 0.2 fl oz) of Adobo seasoning.
11. Continue to simmer for another 5-8 minutes, stirring occasionally, until the sauce is heated through and well-combined.
12. To serve, spoon the fluffy rice into bowls and generously top with the savory beef and vegetable sauce. Enjoy immediately!
Nutritional Information
• (Estimated)
• Serving Size: 1 bowl (makes 2-3 servings)
• Calories: 780 kcal
• Protein: 16g
• Carbohydrates: 82g
• Fat: 44g
Pro Tips
• For even fluffier rice, rinse the grains under cold water until the water runs clear before boiling. This removes excess surface starch.
• For a richer, deeper flavor, add a tablespoon of tomato paste with the diced tomatoes and allow it to caramelize for a minute before stirring.
• The recipe uses a generous amount of olive oil for a traditional, rich finish. For a lighter dish, feel free to reduce the oil to 2-3 tablespoons. (45 ml / 1.5 fl oz)
• Add a spicy kick by incorporating a pinch of red pepper flakes or a finely diced jalapeño when you sauté the onions.
FAQ
Q: Can I use brown rice instead of white rice for this skillet recipe
A: Yes, you can use brown rice. Be aware that brown rice typically requires a longer cooking time, around 40-45 minutes. Follow the package instructions for the rice and ensure it’s fully cooked before combining it with the savory ground beef and vegetable sauce.
Q: What other vegetables can I add to this ground beef and rice skillet
A: This recipe is very versatile! Feel free to add other vegetables like corn, zucchini, mushrooms, or spinach. Add heartier vegetables along with the bell peppers, and stir in leafy greens like spinach near the end of cooking until they just wilt.
Q: How can I make this dish lower in fat
A: For a lighter version of this ground beef and rice skillet, you can reduce the extra virgin olive oil to 2-3 tablespoons. (45 ml / 1.5 fl oz) You can also use a leaner ground beef and be sure to drain any excess fat after cooking it.
Q: How do I store and reheat leftovers
A: Store any leftover ground beef and rice skillet in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. Adding a splash of water or broth can help keep the dish moist when reheating.
Pro Tips
- Rinse the rice under cold water until it runs clear before boiling — removing the surface starch is what keeps every grain fluffy instead of sticky.
- For a keto-friendly version, swap the cup of long-grain white rice for riced cauliflower added to the skillet in the last 5 minutes; the beef and pepper sauce is already low-carb and carries the whole dish.
- Cook the tomato paste-style trick here with the diced tomatoes: let them simmer 5-7 minutes until the sauce thickens slightly before folding in the beef, so the skillet is saucy rather than watery.
- The recipe's half-cup of olive oil gives a traditionally rich finish, but you can reduce it to 2-3 tablespoons for a lighter skillet without losing the sautéed onion base.
- Drain the cooked rice thoroughly in a fine-mesh strainer, then return it to the warm covered pot — trapped steam finishes the grains and keeps them hot while the sauce simmers.
Frequently Asked Questions
Can I make the beef and pepper sauce ahead of time?
Yes — the sauce keeps for 3-4 days in the fridge and reheats gently in a skillet while the rice cooks. Add a splash of water if it has thickened too much overnight.
What can I use instead of white rice?
Riced cauliflower is the natural low-carb stand-in, and it soaks up the tomatoey sauce just like the original. Shirataki rice also works if you want the shape of grains with almost no carbs.
Can I use a different protein than ground beef?
Ground turkey or chicken brown up the same way and make a lighter skillet; the Adobo seasoning and tomatoes do most of the flavour work. Just brown it well before adding the vegetables.
How do I add more heat to this skillet?
Stir in a pinch of red pepper flakes or a finely diced jalapeño when you sauté the green onions and spring onions. That keeps the heat woven through the sauce instead of sitting on top.
Recipe card below.
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Savory Ground Beef and Rice Skillet
Ingredients
Method
- Directions
- Begin by cooking the rice.
- In a large saucepan, bring 3-4 cups (960 ml) of water to a rolling boil.
- Add 1 tablespoon (15 ml / 0.5 fl oz) of salt and the rice to the boiling water.
- Cook for 16-20 minutes, or until tender.
- Carefully taste a grain to check for doneness.
- Once cooked, drain the rice thoroughly using a fine-mesh strainer to remove excess water and starch.
- Return the strained rice to the warm pot, cover with a lid, and set aside to keep warm.
- In a separate large skillet or saucepan, heat the extra virgin olive oil over medium heat.
- Add the diced green onions and sliced spring onions, sautéing for 30 seconds until fragrant, stirring constantly.
- Stir in the diced peppers and cook for 1 minute until they begin to soften.
- Add the diced tomatoes, stirring to combine everything.
- Let the mixture simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Stir in the cooked ground beef, 1 teaspoon (5 ml / 0.2 fl oz) of salt, and 1 teaspoon (5 ml / 0.2 fl oz) of Adobo seasoning.
- Continue to simmer for another 5-8 minutes, stirring occasionally, until the sauce is heated through and well-combined.
- To serve, spoon the fluffy rice into bowls and generously top with the savory beef and vegetable sauce.
- Enjoy immediately!
- Add a spicy kick by incorporating a pinch of red pepper flakes or a finely diced jalapeño when you sauté the onions.
