This post may contain affiliate links. Please see our disclosure policy.
Why You’ll Love This Ground Beef and Rice Dish
This comforting one pot meal is one of my go-to recipes year round when I want to pack in some nutrients into my kids’ meal. They can be picky about vegetables, and this is a delicious way for them to enjoy them without knowing they are there – they just see meat, rice, and melted cheese!
It’s also endlessly adaptable. You can swap in whatever vegetables you have on hand, and chopping them up finely in the food processor helps them blend seamlessly into the skillet. The combination of seasoned beef, tender rice, and gooey cheese makes this the kind of 30-minute skillet meal you’ll keep on repeat all year long.
If you love one-pan dinners that are hearty and family-friendly, you might also enjoy my Easy Beef Pepper Rice or this Dairy-Free Queso Dip with Ground Beef.
Ingredients You’ll Need
Here’s what makes this skillet ground beef recipe work so beautifully:
- Ground beef: The hearty protein base of the dish. You can use lean beef to keep it lighter or a higher-fat blend for more flavor.
- Vegetables: Onion, bell pepper, zucchini, mushrooms, and garlic cloves add both flavor and nutrition. Chopping them finely helps them cook down and “disappear.”
- Avocado oil: Gives everything a golden sear while keeping it gluten-free and dairy-free friendly.
- Rice: I used basmati for its fluffy texture and quick cooking time.
- Bone or beef broth & salsa: The combo that adds both liquid and flavor. Salsa gives a subtle Tex-Mex skillet flair, while broth keeps the rice tender. Use your favorite salsa here.
- Tomato paste: Adds richness and umami to bring everything together.
- Seasonings: Simple sea salt and ground black pepper let the ingredients shine.
- Cheese: I love sharp cheddar, but any shredded cheese you have on hand will melt deliciously over the top.
- Optional garnish: Parsley or cilantro for freshness and color.
Variations to Try
- Add taco seasoning and pepper jack cheese for a Tex-Mex twist.
- Swap cheddar for mozzarella and stir in Italian herbs for a ground beef rice casserole-style version.
- Use ground turkey or chicken for a lighter option.
How to Make This Ground Beef and Rice Skillet
Step 1: Chop your veggies. Finely dice onion, bell pepper, zucchini, mushrooms, and garlic. You can also pulse them in a food processor until they’re minced.
Step 2: Brown the beef. Heat avocado oil in a large skillet over medium-high heat. Add the ground beef and cook for 4-5 minutes, breaking it apart until mostly browned.
Step 3: Add vegetables. Stir in the chopped veggies and cook for another 4-5 minutes, until softened and fragrant.
Step 4: Combine rice and seasonings. Stir in the broth, salsa, rice, tomato paste, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the rice is tender and the liquid has been absorbed.
Step 5: Melt the cheese. Remove from heat, uncover, and stir. Sprinkle shredded cheese over the top, cover again for 2-3 minutes, and let the heat melt it into a gooey layer.
Step 6: Serve. Spoon into bowls, top with chopped parsley or cilantro, and enjoy warm.
Pro Tips
- Hide the veggies like a pro: Use a food processor to finely chop the vegetables. They’ll blend into the beef and rice mixture for a smooth texture even picky eaters won’t notice.
- Rice options: Basmati or jasmine rice works best for this stovetop rice recipe. Brown rice can be used but may need additional broth and cooking time.
- Make it dairy-free: Omit the cheese or use your favorite dairy-free shredded cheese alternative.
For another cozy, gluten-free dinner, try my Ground Beef and Cabbage Stir Fry or Oven Baked Tacos with Taco Bell Copycat Beef – both are quick, flavorful, and satisfying.
Storage
Keep leftovers in an airtight container in the fridge for up to 4 days. Freeze in a freezer-safe container for up to 3 months. Reheat gently on the stovetop with a splash of broth to restore moisture.
Recipe FAQs
Yes! Brown rice will need more liquid and longer cooking (about 15 extra minutes). Cauliflower rice can be added in the last 5 minutes for a low-carb version.
Use your favorite – mild or spicy both work. A smoky chipotle or roasted tomato salsa pairs especially well with the beef.
Yes. This ground beef rice casserole reheats beautifully and even tastes better the next day as the flavors meld together.
Keep the lid sealed while simmering and resist stirring too often. This helps the rice cook evenly and stay fluffy.
This one pot ground beef and rice skillet is comfort food made easy. Cheesy, hearty, and packed with hidden veggies. It’s the perfect 30-minute skillet meal for busy nights when you want something nourishing without the fuss.
If you love rice-based comfort foods, you’ll also enjoy my Easy Korean Rice Balls (Jumeokbap Recipe) for a fun, hand-held twist on a classic.
More One Pot Meals
30 Minutes or Less
Chicken with Creamy Tomato Sauce (Paleo, Whole30) – Instant Pot or Stovetop
If you make this ground beef and rice skillet, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media – Instagram, Facebook, and Pinterest for even more delicious recipes!
Easy Ground Beef and Rice Skillet (Kid-Friendly)
Ingredients
- 1 onion
- 1 bell pepper, any color – seeded
- 1/2 zucchini
- 2 oz mushrooms
- 3 cloves garlic
- 1 tbsp avocado oil
- 1 lb ground beef
- 2 cups bone broth, or beef broth
- 1/2 cup salsa, of your choice
- 1 cup basmati rice, rinsed and drained
- 1 tbsp tomato paste
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1 cup shredded cheddar cheese, or any other cheese of your choice
- Optional: parsley or cilantro, for garnish
Instructions
- Chop onion, bell pepper, zucchini, mushrooms, and garlic finely with a sharp knife, OR cut them into chunks and process in the food processor until finely chopped.1 onion, 1 bell pepper, 1/2 zucchini, 2 oz mushrooms, 3 cloves garlic
- Add oil in a large skillet over medium high heat. Add ground beef and cook until mostly browned, breaking it up as you cook; about 4-5 minutes.1 tbsp avocado oil, 1 lb ground beef
- Add the chopped vegetables. Stir, cooking for 4-5 minutes until the vegetables are tender.
- Stir in broth, salsa, rice, tomato paste, salt, and pepper. Increase the heat to high to bring to a boil. Reduce to low to simmer, cover, then cook until the rice is cooked and the liquid is absorbed, about 25-30 minutes.2 cups bone broth, 1/2 cup salsa, 1 cup basmati rice, 1 tbsp tomato paste, 1 tsp sea salt, 1/2 tsp ground black pepper
- Uncover and stir. Turn off heat and add cheese to the top and cover for about 2-3 minute until melted.1 cup shredded cheddar cheese
- Serve warm, sprinkled with parsley or cilantro, if you like.
Notes
- Hide the veggies like a pro: Use a food processor to finely chop the vegetables. They’ll blend into the beef and rice mixture for a smooth texture even picky eaters won’t notice.
- Rice options: Basmati or jasmine rice works best for this stovetop rice recipe. Brown rice can be used but may need additional broth and cooking time.
- Make it dairy-free: Omit the cheese or use your favorite dairy-free shredded cheese alternative.
- Keep leftovers in an airtight container in the fridge for up to 4 days. Freeze in a freezer-safe container for up to 3 months. Reheat gently on the stovetop with a splash of broth to restore moisture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
