Skillet Beef & Rice with Tomato and Herbs
Ingredients
- 1 poundground beef
- 1½ cupslong-grain white rice
- 3 cupsbeef broth
- 1 can (14.5 oz)canned diced tomatoes
- 1 mediumyellow onion
- 3 clovesgarlic
- 2 tablespoonsolive oil
- 1 teaspoondried oregano
- ½ teaspoondried thyme
- ¾ teaspoonsalt
- ¼ teaspoonblack pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown 1 pound ground beef, breaking it up with a spoon as it cooks, about 5 minutes until no longer pink. Drain excess fat if needed.
- 02
Add the diced onion and garlic to the beef. Stir and cook for 2 minutes until fragrant.
- 03
Stir in 1 1/2 cups rice, 1 teaspoon dried oregano, and 1/2 teaspoon dried thyme. Cook, stirring often, for 2 minutes to lightly toast the rice.
- 04
Pour in 3 cups beef broth and the entire can of diced tomatoes (with juice). Stir well, then bring to a boil.
- 05
Reduce heat to low, cover, and simmer for 18 to 20 minutes, stirring once halfway through, until the rice is tender and liquid is absorbed.
- 06
Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Let rest, covered, for 2 minutes before serving.
Spice Tips
For deeper warmth, add 1/4 teaspoon smoked paprika or 1/8 teaspoon cayenne with the herbs. A pinch of red pepper flakes stirred in at the end adds gentle heat without overwhelming the broth. Fresh parsley or basil scattered on top brightens the finished dish.
Leftovers keep well in the fridge for 3 days and reheat gently in the microwave with a splash of water if needed.