Description
This Italian Ground Beef and Rice Skillet is a flavorful one-pan dinner combining savory ground beef, aromatic Italian spices, tender bell peppers, sun-dried and diced tomatoes, and creamy Parmesan cheese with perfectly cooked long-grain white rice. It’s a hearty, wholesome meal ideal for busy weeknights that delivers comfort and ease in every bite.
Ingredients
Base and Vegetables
- 1 tablespoon olive oil
- 1 onion, diced fine
- 1 red bell pepper, seeded and diced
- ¼ cup oil-packed sun-dried tomatoes, drained and chopped
- 3 cloves garlic, minced or grated
- 2 teaspoons coarse kosher salt
Protein and Rice
- 1 pound ground beef
- 1½ cups long-grain white rice, rinsed well
Seasonings and Herbs
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 tablespoons minced fresh rosemary, divided
Additional Ingredients
- 1 (15-ounce) can diced tomatoes, drained
- ½ cup grated Parmesan cheese, plus more for serving
- 2½ cups beef broth or water
- Minced parsley, for serving
Instructions
- Sauté the Vegetables: Heat the olive oil in a large sauté pan over medium-high heat until hot. Add the diced onion, red bell pepper, minced garlic, chopped sun-dried tomatoes, and kosher salt. Cook while stirring occasionally until the vegetables begin to soften, about 3 to 4 minutes.
- Brown the Ground Beef: Add the ground beef to the pan. Cook, stirring occasionally with a wooden spoon, until no longer pink and fully browned, approximately 5 to 7 minutes. Drain off most of the excess oil from the meat if necessary.
- Add Rice and Spices: Stir in the rinsed long-grain white rice, garlic powder, dried oregano, and 1 tablespoon of the minced fresh rosemary, combining all ingredients evenly.
- Add Tomatoes and Cheese: Sprinkle the drained diced tomatoes and grated Parmesan cheese evenly over the rice mixture in the skillet.
- Pour in Broth and Prepare for Simmering: Pour the beef broth (or water) over the ingredients. Push any rice sticking to the skillet edges into the liquid to ensure even cooking.
- Simmer Covered: Bring the liquid to a boil. Then cover the skillet tightly with a lid, reduce the heat to low, and let cook undisturbed for 20 minutes until the rice is tender and has absorbed the liquid.
- Rest the Skillet: Turn off the heat and let the skillet rest, covered, for 5 minutes to let the flavors meld and rice finish absorbing moisture.
- Fluff and Serve: Fluff the rice gently with a fork. Taste and adjust seasoning if needed. Serve hot topped with additional grated Parmesan cheese, minced parsley, and the remaining minced fresh rosemary for a pop of herbal freshness.
Notes
- If you prefer less salt, adjust the kosher salt to taste or use a low-sodium broth.
- Rinsing the rice removes excess starch, preventing it from becoming gummy during cooking.
- Feel free to substitute ground turkey or chicken for a leaner protein option.
- The recipe can be doubled for larger groups, but use a larger pan to accommodate all ingredients evenly.
- Leftovers refrigerate well for up to 3 days and reheat gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
