Easy Ground Beef and Rice Skillet (Kid-Friendly)

If you’re craving an easy, comforting weeknight meal, this ground beef and rice skillet is the answer. It’s hearty, flavorful, and secretly packed with veggies that blend right into the meat and rice. Everything cooks together in one pan, making cleanup simple and dinner stress-free, a wholesome option the whole family will love.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: American

Keyword: ground beef and rice skillet

Servings: servings

Author: Jean Choi

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.

Video

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