Skillet Ground Beef and Rice with Tomato
Ingredients
- 1 poundground beef
- 1½ cupslong-grain white rice
- ·yellow onion
- ·garlic
- 1 can (14.5 oz)canned crushed tomatoes
- 2½ cupsbeef broth
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- 1 teaspoondried oregano
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 2 cloves garlic.
Method
- 01
Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it into small pieces as it browns, about 5–7 minutes until no pink remains. Drain any excess fat if needed.
- 02
Stir in the diced onion and minced garlic. Cook for 2–3 minutes until softened and fragrant.
- 03
Add the rice and stir constantly for 1–2 minutes to lightly toast it.
- 04
Pour in the crushed tomatoes and beef broth. Stir well and bring to a simmer.
- 05
Reduce heat to medium-low, cover, and simmer for 15–18 minutes, stirring occasionally, until rice is tender and liquid is mostly absorbed.
- 06
Season to taste with salt, pepper, and oregano. Let sit covered for 2 minutes before serving.
Spice Tips
For deeper flavor, add 1/2 teaspoon smoked paprika with the oregano. If you like heat, stir in a pinch of red pepper flakes or cayenne. Fresh basil or parsley scattered on top at the end adds brightness.
Leftovers keep in the refrigerator for up to 3 days and reheat well on the stovetop with a splash of water. For a heartier dish, stir in frozen peas or corn in the last few minutes.