Ground Beef and Rice Skillet

This ground beef and rice skillet is an easy-to-make meal that's filling and delish.

Aromatics like ginger, garlic mixed with seasonings and bell peppers bring out the best in this beef & rice pairing.

In short, its a one pan dish that has all the potential to become a regular in your weeknight rotation.

Looking for recipes with somewhat similar ingredients? Try my ground beef and corn skillet, ground beef risotto, ground beef pesto pasta or ground beef and potato skillet recipe.

Ingredient notes

Here are some helpful notes on ingredients you'll need. See the recipe card below for exact quantities.

• Cooking oil – I prefer olive oil but you can use any neutral tasting oil you like to cook with.
• Garlic, ginger and onion – to make an aromatic base for this dish. Ginger and garlic should be minced or grated and the onion needs to be finely chopped. I use yellow onion but a red or white one will also work.
• Ground beef (beef mince) – if using frozen meat, thaw completely before you begin cooking. You can use lean options but I like the added flavor from a bit of fat. Any fat % will do.
• Green chilies – thai chilies are my go-to for a nice kick but if you prefer less heat change the type and quantity. Jalapenos would be a good mild alternative. The seeds and veins/ribs add extra heat so remove those if you want.
• Tomato paste – an easy way to incorporate a bit of tomatoey-ness. If you see salt mentioned on the ingredient list, reduce the quantity of added salt in recipe. Adjust later if needed.
• Seasonings – include salt, pepper, ground cumin, ground coriander, ground cinnamon, bay leaf. Feel free to adjust quantity of salt and pepper per taste.
• Bell peppers (capsicum) – dice them small. Any color works – use the same variety or mix different ones for a pop of nice color.
• Water – for cooking rice.
• Vinegar – for a little acidity.
• Rice – use any long grain white rice variety. I prefer parboiled rice as its more forgiving in case of accidental overcooking – less likely to become mushy that is.
• Optional garnishes – some chopped fresh parsley & lime slices that can be squeezed on top. That squeeze of lime juice on top makes the dish totally yumtastic.

How to make ground beef and rice skillet

Follow these simple, photo-assisted instructions to prepare this recipe. Check out recipe card below for a printable version that has quantities, instructions and notes in one place.

Step 1 – heat olive oil in a large skillet on medium heat. Add minced garlic, grated ginger, chopped onion, saute 3 to 4 minutes or until the onions become translucent. Stir constantly.

Step 2 – add ground beef, tomato paste, salt, pepper, ground cumin, ground coriander, ground cinnamon. Mix well and cook 12 minutes. Break up any lumps with your spoon/spatula (or a potato masher). Stir frequently.

Step 3 – mix in diced bell peppers and chopped green chilies, cook 3 more minutes.

Step 4 – next add water, bay leaf, vinegar and cover the skillet. Bring to a boil over high heat. Once boiling, add (presoaked & drained) rice, give a quick mix, cover again. Cook 5 to 7 minutes or until most of the water is absorbed by the rice.

Step 5 – then give a gentle mix, cover again and reduce the heat to lowest setting. Let it steam for exactly 15 minutes. Turn the heat off, remove the skillet from burner but don't remove the lid yet. Let the rice rest covered for 10 minutes.

Step 6 – garnish with chopped parsley and/or lime slices (dont forget to squeeze some lime juice on top). Enjoy!

Substitutions and variations

• Meat alternatives – use ground chicken, turkey or even pork. Leaner meats e.g. turkey may cook faster and may need bit more oil (or some butter) to prevent drying out.
• Rice varieties – you can use basmati or jasmine rice too. These may have slightly different cooking times so look that up beforehand.
• Hamburger patty – if you have uncooked frozen hamburger patties, thaw and use them instead of ground beef. Don't forget to crumble them in the skillet with a potato masher. These often come pre-seasoned so start with less salt and then adjust.
• Chili adjustment – If thai chili is too spicy for you or not available, sub with serrano or jalapeño peppers. You can also reduce the quantity per taste.
• More veggies – diced carrots and peas will add more color, texture and nutrition. Add these alongwith the diced peppers.
• Herbs – if parsley isn't your fav, use chopped cilantro or mint as garnish.
• Acidity – use lemon or lime juice (fresh) instead of vinegar.
• Broth – replace water with chicken, beef or veggie broth/stock. May have to reduce salt.
• Mushroom – add mushrooms along with the bell peppers. Saute them in a separate pan first.
• Cheese – sprinkle grated cheddar or any fav melty cheese on top – after the resting time – and cover the skillet 3 to 4 minutes again so the cheese melts.
• Sour cream – put a dollop of sour cream or greek style yogurt on top before serving.

What to serve it with

• Steamed veggies – think steamed broccoli, cauliflower or a mix of seasonal vegetables.
• Cucumber yogurt salad – seasoned with some minced garlic, mint, ground cumin, salt plus pepper.
• Corn on the cob – grilled or boiled, brushed with butter, seasoned with salt & pepper.
• Green beans – sauteed with a bit of garlic and butter.
• Slaw – for a tangy, crunchy contrast.
• Avocado – sliced or mashed into guac.
• Pickled veggies – like quick pickled cabbage, cucumbers, radishes or onions.
• Simple green salad – fresh greens tossed in a light but tangy vinaigrette.
• Creamy sauce – like my yogurt-based lemon dill sauce.

Storage and reheating

• Storage – transfer leftovers to an airtight container, refrigerate and consume within 4 days. Or freeze, but for no more than 6 weeks. The texture of rice may change upon thawing.
• Reheating – to reheat on stove, sprinkle some water/broth on top, cover and reheat on low heat. Stir occasionally. To warm up a small portion you can use a microwave in 30 second spurts until heated through.

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