One-Pot Ground Beef and Tomato Rice Skillet

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A quick, hearty skillet meal combining ground beef, tomatoes, and rice, perfect for a satisfying weeknight dinner. This American-inspired meal-prep recipe, ready in about 40 minutes, pairs ground beef, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground beef
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 can (14.5 oz) diced tomatoes
• 1 cup long grain white rice
• 2 cups beef broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground beef and cook for 5-6 minutes, breaking it apart with a spatula until browned and no longer pink.
2. Step 2: Stir in 1 medium diced yellow onion and 3 minced garlic cloves, sautéing for 3-4 minutes until the onion is translucent and garlic is fragrant.
3. Step 3: Add 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper; stir to combine and cook for 1 minute until spices are toasted.
4. Step 4: Pour in 1 cup long grain white rice and 1 can (14.5 oz) diced tomatoes with their juices, stirring to coat the rice.
5. Step 5: Add 2 cups beef broth, bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
6. Step 6: Remove from heat and let sit covered for 5 minutes. Fluff the rice with a fork and garnish with 2 tbsp chopped fresh parsley before serving.