One-Pan Ground Beef and Rice Skillet (Weeknight “Bœuf Haché et Riz”)
This one-pan ground beef and rice skillet is a complete meal cooked in a single pan: seasoned beef, tender rice, and a saucy base that pulls everything together. What makes it different is that the rice cooks right in the pan with the beef drippings and aromatics, so you get maximum flavor with minimal dishes—perfect for busy weeknights, meal prep, or a cozy year-round comfort dinner.
Ingrédients
- 1 lb ground beef 80/20 recommended
- 1 small onion finely diced
- 3 cloves garlic minced
- 1 tbsp tomato paste optional, for deeper flavor
- 1 1/2 tsp paprika smoked paprika if possible
- 1/4 tsp chili flakes optional
- 1 tsp kosher salt plus more to taste
- 1/2 tsp black pepper plus more to taste
- 1 cup long-grain white rice rinsed and drained
- 2 1/4 cups beef broth or chicken broth
- 1 cup crushed tomatoes or tomato sauce
- 1 tbsp Worcestershire sauce or 2 tsp soy sauce
- 1 cup shredded cheddar or mozzarella optional
- 2 tbsp chopped parsley or green onions optional
Instructions
- Heat a deep large skillet over medium-high heat. Brown the ground beef, breaking it up, until well browned.
- Reduce heat to medium. Add onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds.
- Stir in tomato paste (if using), paprika, chili flakes, salt, and pepper. Cook 30–60 seconds.
- Add rice and stir 1 minute to toast lightly.
- Pour in broth, crushed tomatoes, and Worcestershire. Scrape the bottom of the pan and bring to a gentle boil.
- Cover, reduce heat to low, and simmer 15–18 minutes, until rice is tender and liquid is absorbed.
- Turn off heat and rest covered 5 minutes. Fluff gently. Add cheese (optional) and cover 1 minute to melt.
- Finish with herbs and adjust salt/pepper. Serve hot.