Beef & Rice Skillet with Tomato and Thyme
Ingredients
- 1 poundground beef
- 1½ cupslong-grain white rice
- ·yellow onion
- ·garlic
- 1 can (14.5 oz)canned diced tomatoes
- 2½ cupsbeef broth
- 2 tablespoonsolive oil
- 3 sprigsfresh thyme
- 1bay leaf
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 1 tablespoonbutter
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 2 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces, until browned (about 5 minutes). Drain excess fat if needed.
- 02
Add the diced onion and minced garlic, and cook for 1 minute until fragrant.
- 03
Stir in the rice and toast for 2 minutes, stirring occasionally, so the grains start to turn translucent at the edges.
- 04
Pour in the canned tomatoes (with juice) and beef broth. Add the thyme sprigs, bay leaf, salt, and pepper.
- 05
Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until the rice is tender and liquid is mostly absorbed.
- 06
Remove from heat. Stir in 1 tablespoon butter until melted and well combined. Remove and discard the thyme sprigs and bay leaf. Taste and adjust seasoning as needed. Let rest, covered, for 2 minutes before serving.
Spice Tips
For warmth, add ¼ to ½ teaspoon red pepper flakes or smoked paprika when you add the garlic. A pinch of cayenne brings quiet heat without overpowering the tomato. Fresh parsley or a squeeze of fresh lemon juice brightens the finish if you like a lighter contrast.
Leftovers keep refrigerated for up to 3 days; reheat gently with a splash of broth to restore moisture. For a fresher finish, top with chopped fresh parsley at the table.