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One-Pan Ground Beef and Rice Skillet with Peppers

one-pan ground beef and rice skillet with bell peppers - featured image
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A quick and easy one-pan dinner featuring ground beef, bell peppers, and fluffy rice, all cooked in a single skillet with savory spices. Perfect for busy weeknights, this forgiving recipe delivers hearty comfort food in about 30 minutes.

Ingredients

Scale
  • 1 pound ground beef (85/15 lean-to-fat ratio)
  • 1 cup long-grain white rice (basmati or jasmine)
  • 2 medium bell peppers (any color, diced into 1/2-inch pieces)
  • 1 medium yellow onion (diced fine)
  • 3 cloves garlic (minced)
  • 2 cups low-sodium beef broth
  • 1 can (14.5 ounces) diced tomatoes (drained)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste (start with 1/2 tsp salt and 1/4 tsp pepper)
  • 1 tablespoon olive oil
  • Optional garnish: fresh parsley or cilantro, chopped; lime wedges

Instructions

  1. Prep your ingredients first. Dice the onion, chop the bell peppers into half-inch pieces, and mince the garlic. Drain the can of diced tomatoes. Measure out the rice, broth, and spices.
  2. Brown the ground beef. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Let it cook undisturbed for about 3 minutes to get a nice sear, then stir and continue cooking until no pink remains, about 5-6 minutes total. If there’s excess grease, carefully spoon it out or tilt the pan and soak it up with a paper towel—leave about 1 tablespoon in the pan for flavor.
  3. Sauté the aromatics. Reduce the heat to medium. Add the diced onion to the pan with the beef and cook for 2 minutes, stirring occasionally, until it softens and turns translucent. Add the minced garlic and cook for 30 seconds until fragrant—don’t let it burn.
  4. Cook the bell peppers. Add the diced bell peppers to the skillet. Cook for 3-4 minutes, stirring occasionally, until they start to soften and the edges get a little charred.
  5. Toast the rice. Push the beef and vegetables to one side of the pan. Add the uncooked rice to the empty space and let it toast for 1-2 minutes, stirring constantly, until it crackles and smells nutty.
  6. Add the seasonings and tomatoes. Sprinkle the smoked paprika, ground cumin, garlic powder, salt, and pepper over everything. Stir to combine. Add the drained diced tomatoes and stir again. Let it cook for 1 minute to bloom the spices.
  7. Pour in the broth and bring to a boil. Pour the 2 cups of beef broth into the skillet. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the liquid to a full boil.
  8. Simmer and cover. Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 18-20 minutes. Do not lift the lid during this time.
  9. Check for doneness. After 18 minutes, remove the lid carefully. The rice should be tender and the liquid mostly absorbed. If the rice is still a bit firm, add 2-3 tablespoons of broth or water, re-cover, and cook for another 3-5 minutes.
  10. Rest and fluff. Remove the skillet from the heat. Let it sit, covered, for 5 minutes. Uncover, fluff with a fork, taste and adjust salt and pepper if needed.
  11. Garnish and serve. Sprinkle with fresh parsley or cilantro if desired. A squeeze of lime juice brightens the whole dish. Serve straight from the skillet or scoop into bowls.

Notes

Don’t skip toasting the rice—it prevents mushiness and adds nutty flavor. Use a fork to fluff the rice, not a spoon. Let the skillet rest for 5 minutes off the heat before serving. For best results, use low-sodium broth and season in layers. If rice is still crunchy after 20 minutes, add a splash of broth and cook on low for 5 more minutes.

Nutrition

Keywords: one-pan ground beef and rice, ground beef skillet, bell pepper rice, easy weeknight dinner, one pan meal, ground beef and rice

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