Skillet Beef and Rice with Tomato Gravy
Ingredients
- 1 poundground beef
- 1½ cupslong-grain white rice
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 can (14.5 oz)canned diced tomatoes
- 2½ cupsbeef broth
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- ½ teaspoondried oregano
- 1 tablespoonWorcestershire sauce
Prep
- 01
Dice 1 medium yellow onion and mince 3 cloves garlic.
- 02
Measure 1 1/2 cups rice and 2 1/2 cups beef broth.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned (about 5 minutes). Drain excess fat if needed and transfer beef to a plate.
- 02
Add remaining 1 tablespoon oil to the skillet. Cook rice in the oil, stirring often, until lightly golden and fragrant (about 3 minutes).
- 03
Return beef to the skillet. Pour in 2 1/2 cups beef broth and the canned tomatoes with their juice. Stir in 1/2 teaspoon dried oregano and 1 tablespoon Worcestershire sauce. Bring to a simmer.
- 04
Cover, reduce heat to low, and simmer for 18–20 minutes, until rice is tender and liquid is absorbed. If rice is still firm and liquid remains, cover and cook 2 minutes longer.
- 05
Season to taste with salt and black pepper. Serve hot.
Spice Tips
If you like it savory and deeper, add 1/2 teaspoon smoked paprika or a pinch of cayenne for subtle warmth. A splash of hot sauce stirred in at the end adds kick without changing the gravy's character.
This is a forgiving, one-skillet dinner. Leftovers keep well in the refrigerator for 3 days and reheat gently on the stovetop with a splash of broth.