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Easy One-Pan Ground Beef Rice Skillet (Best Busy Student Dinner)

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A quick and easy one-pan ground beef and rice skillet that’s perfect for busy students. Made with simple pantry ingredients, this comforting meal comes together in about 30 minutes with minimal cleanup.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 recommended)
  • 1 cup (200g) long-grain white rice (basmati or jasmine)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (14.5 oz / 400g) diced tomatoes (fire-roasted preferred, undrained)
  • 2 cups (480ml) beef broth (low-sodium preferred)
  • 1 teaspoon paprika (smoked paprika for deeper flavor)
  • 1 teaspoon dried oregano (or Italian seasoning)
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper (freshly ground)
  • 1 cup (150g) frozen peas and carrots (no need to thaw)
  • 2 tablespoons olive oil (for cooking, if needed)
  • ½ cup (60g) shredded cheddar cheese (optional, for topping)

Instructions

  1. Heat the pan over medium-high heat. Add the ground beef and cook, breaking it apart with your spoon, until browned — about 5-7 minutes. Don’t stir constantly; let it sit so it gets a nice crust. If there’s more than a tablespoon of fat, drain most of it, leaving about a tablespoon in the pan.
  2. Add the onion and garlic. Reduce heat to medium and cook for 2-3 minutes until the onion softens. The garlic should be fragrant but not brown. If the pan looks dry, add a splash of olive oil.
  3. Add the rice and toast it. Stir the rice into the beef mixture and cook for 1-2 minutes, stirring constantly. The rice will start to look slightly translucent and smell nutty. This step is crucial — it prevents mushy rice.
  4. Add the tomatoes, broth, and spices. Pour in the diced tomatoes (with their juices), beef broth, paprika, oregano, salt, and pepper. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring to a boil.
  5. Cover and simmer. Once boiling, reduce heat to low, cover the pan, and let it simmer for 15 minutes. Don’t lift the lid — the steam is what cooks the rice. Set a timer.
  6. Add the frozen vegetables. After 15 minutes, remove the lid and stir in the frozen peas and carrots. The rice should be mostly tender but still have a little bite. Cover again and cook for another 5 minutes.
  7. Rest before serving. Turn off the heat and let the pan sit, covered, for 5 minutes. This allows the rice to absorb any remaining liquid and the flavors to meld together. Fluff with a fork before serving.
  8. Top and serve. Sprinkle with shredded cheese if using, and serve straight from the pan. Garnish with fresh parsley or green onions if desired.

Notes

Don’t skip toasting the rice — it prevents mushy texture. Use a 12-inch skillet for best results. Resist the urge to stir once covered. For meal prep, slightly undercook the rice as it will continue to soften when reheated. If too salty, add a squeeze of lemon juice or splash of vinegar. Leftovers taste even better the next day.

Nutrition

Keywords: one-pan ground beef rice skillet, easy student dinner, ground beef and rice, one pot meal, budget-friendly dinner, quick weeknight dinner, ground beef skillet, rice skillet

Find it online: https://livelybite.com/easy-one-pan-ground-beef-rice-skillet-best-busy-student-dinner/