Entree: United States – One-Pan Skillet Beef and Tomato Rice (One-pan beef, tomato, and rice skillet)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 5 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) vegetable oil or butter
- 1 medium onion, chopped (about 6 oz (170 g))
- 2 cloves garlic, minced (about 0.2 oz (6 g))
- 1 cup (240 ml) long-grain white rice, rinsed
- 1 1/2 cups (360 ml) diced tomatoes (fresh or canned)
- 2 1/2 cups (600 ml) beef broth or water
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (2 g) dried oregano or Italian seasoning (optional)

Show original ingredient measurements

- 1 lb (454 g) ground beef
- 2 tbsp (30 ml) vegetable oil or butter
- 1 medium onion, chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced (about 0.2 oz / 6 g)
- 1 cup (240 ml) long-grain white rice, rinsed
- 1 1/2 cups (360 ml) diced tomatoes (fresh or canned)
- 2 1/2 cups (600 ml) beef broth or water
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) black pepper
- 1/2 tsp (2 g) dried oregano or Italian seasoning (optional)

Instructions

1. In a large skillet, heat oil over medium-high heat and brown the ground beef with chopped onion and garlic until beef is no longer pink and onion is softened; drain excess fat if desired, then stir in rice, diced tomatoes, salt, pepper, and oregano to coat the rice.
2. Pour in broth, bring to a boil, reduce heat to low, cover and simmer 18–20 minutes until rice is tender and liquid is absorbed; remove from heat, let stand 5 minutes, fluff with a fork and serve.