One-Pot Spicy Ground Beef and Tomato Rice

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A hearty one-pot meal featuring ground beef simmered with tomatoes, spices, and fragrant rice for a satisfying weeknight dinner. This Latin American-inspired meal-prep recipe, ready in about 40 minutes, pairs ground beef, long grain white rice, diced tomatoes 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
• 1 cup long grain white rice
• 14 oz can diced tomatoes
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 2 cups chicken broth
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1, cut into wedges lime

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large deep skillet or pot over medium-high heat. Add 1 diced medium yellow onion and sauté for 4 minutes until softened and translucent.
2. Step 2: Add 3 minced garlic cloves and 1 lb ground beef to the skillet and cook, breaking up the meat with a spoon, for 6-7 minutes until browned and no longer pink.
3. Step 3: Stir in 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper, cooking for 1 minute until fragrant.
4. Step 4: Add 14 oz canned diced tomatoes with their juices, 1 cup long grain white rice, and 2 cups chicken broth. Stir to combine and bring to a boil.
5. Step 5: Reduce heat to low, cover the pot, and simmer gently for 18-20 minutes until rice is tender and liquid is absorbed.
6. Step 6: Remove from heat and let stand covered for 5 minutes. Fluff the rice with a fork, stir in 1/4 cup chopped fresh cilantro, and serve with 1 lime cut into wedges for squeezing over the top.