This one-pan ground beef skillet is the ultimate weeknight lifesaver. It's a complete meal with seasoned beef, fluffy rice, and a rich garlic parmesan sauce, all cooked in a single skillet for easy cleanup.
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The combination of savory beef, aromatic garlic, and nutty parmesan creates a comforting dish that the whole family will love. Plus, it's ready in just 30 minutes, making it perfect for busy evenings.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) lean ground beef (85% lean)
Lean ground beef (85% lean) works best to avoid excess grease. You can substitute ground turkey or chicken for a lighter option.
1 medium yellow onion, finely chopped
Yellow onion adds a sweet, savory base. You can use white or red onion, or shallots for a milder flavor.
3 cloves garlic, minced
Fresh garlic is essential for flavor. You can use 1 teaspoon garlic powder in a pinch, but fresh is better.
1 cup (200g) long-grain white rice, uncooked
Long-grain rice gives fluffy, separate grains. You can use jasmine or basmati for a fragrant twist, but adjust liquid if needed.
2 cups (480ml) low-sodium beef broth
Low-sodium broth lets you control the salt. You can use chicken or vegetable broth for a different flavor profile.
1 cup (240ml) water
Water helps cook the rice perfectly. You can substitute with extra broth for a richer taste.
1 teaspoon dried Italian seasoning
Italian seasoning adds a herbaceous note. You can use a mix of oregano, basil, and thyme if you don't have it.
1/2 teaspoon salt, plus more to taste
Salt enhances all the flavors. Adjust according to your taste and the saltiness of your broth.
1/4 teaspoon black pepper
Freshly ground black pepper adds a subtle kick. Adjust to your preference.
1/2 cup (50g) grated Parmesan cheese
Freshly grated Parmesan melts better and has more flavor. You can use Pecorino Romano for a sharper taste.
2 tablespoons chopped fresh parsley, for garnish
Fresh parsley adds color and freshness. You can use basil or omit if you don't have it.
Tips & Tricks
Don't skip browning the beef
Let the beef brown properly, without stirring too often, to develop a rich flavor. This adds depth to the dish.
Toast the rice
Sauté the rice in the skillet with the beef and aromatics for a minute before adding liquid. This helps the rice stay fluffy and prevents mushiness.
Avoid lifting the lid
Once you add the liquid and cover, resist the urge to peek. Keeping the lid on traps steam and ensures perfectly cooked rice.
Pro Tips
Step-by-Step Instructions
1. Brown the Beef
Heat a large 12-inch skillet over medium-high heat (350°F/175°C). Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. The beef should be golden brown with some crispy edges.
2. Sauté Aromatics
If there's excess fat, drain most of it, leaving about 1 tablespoon. Add the chopped onion and cook for 2-3 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Toast the Rice
Stir in the uncooked rice and Italian seasoning. Cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted and coated with the beef drippings. This helps the rice stay separate.
4. Add Liquids
Pour in the beef broth and water. Add salt and pepper. Stir well to combine, scraping up any browned bits from the bottom of the skillet.
5. Simmer Covered
Bring the mixture to a boil. Reduce heat to low (200°F/95°C), cover tightly, and let simmer for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. Do not lift the lid during this time.
6. Fold in Parmesan
Remove the skillet from heat. Uncover and gently fold in the grated Parmesan cheese until melted and creamy. The cheese should be fully incorporated and the rice should be creamy.
7. Garnish and Serve
Sprinkle with fresh chopped parsley. Let rest for 5 minutes before serving. Serve hot directly from the skillet.
Delicious Variations
Cheesy Beef and Broccoli
Add 2 cups of broccoli florets during the last 5 minutes of cooking, and top with extra shredded cheddar cheese before serving.
Spicy Southwest Skillet
Replace Italian seasoning with 1 teaspoon chili powder and 1/2 teaspoon cumin. Add a can of diced tomatoes with green chilies and top with fresh cilantro.
Mushroom and Swiss
Sauté 8 oz sliced mushrooms with the onion, and swap the Parmesan for 1/2 cup shredded Swiss cheese.
How to Store Savory Ground Beef Skillet with Garlic Parmesan Rice
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat (350°F/175°C) with a splash of broth or water to loosen, or microwave in 30-second intervals until heated through.
Frequently Asked Questions
Q: Can I use brown rice instead of white rice?
Yes, but you'll need to adjust the cooking time and liquid. Use 1 cup brown rice, increase the liquid to 2.5 cups, and simmer for 35-40 minutes until tender.
Q: Can I make this dish gluten-free?
Yes, this recipe is naturally gluten-free as long as your beef broth is gluten-free. Check labels to be sure.
Q: How can I make this dish lower in fat?
Use extra-lean ground beef (93% lean) and drain all the fat after browning. You can also skip the cheese or use a reduced-fat Parmesan.
Q: Can I add vegetables to this skillet?
Absolutely! Add frozen peas, diced bell peppers, or spinach during the last 5 minutes of cooking for extra nutrition and color.
Q: What can I substitute for Parmesan cheese?
You can use Pecorino Romano, Asiago, or even a sharp white cheddar for a different flavor. For a dairy-free option, use nutritional yeast.
If you tried this recipe, I'd love to hear how it turned out! Leave a comment below and share your experience. Don't forget to pin this for later and share with friends who love easy dinners.
Savory Ground Beef Skillet with Garlic Parmesan Rice
This savory ground beef skillet with garlic parmesan rice is a quick, one-pan dinner that's hearty, cheesy, and ready in just 30 minutes.
🧂 Ingredients
- 1 lb (450g) lean ground beef (85% lean)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup (200g) long-grain white rice, uncooked
- 2 cups (480ml) low-sodium beef broth
- 1 cup (240ml) water
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 cup (50g) grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, for garnish
📋 Instructions
- 1Brown the Beef — Heat a large 12-inch skillet over medium-high heat (350°F/175°C). Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. The beef should be golden brown with some crispy edges.
- 2Sauté Aromatics — If there's excess fat, drain most of it, leaving about 1 tablespoon. Add the chopped onion and cook for 2-3 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- 3Toast the Rice — Stir in the uncooked rice and Italian seasoning. Cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted and coated with the beef drippings. This helps the rice stay separate.
- 4Add Liquids — Pour in the beef broth and water. Add salt and pepper. Stir well to combine, scraping up any browned bits from the bottom of the skillet.
- 5Simmer Covered — Bring the mixture to a boil. Reduce heat to low (200°F/95°C), cover tightly, and let simmer for 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. Do not lift the lid during this time.
- 6Fold in Parmesan — Remove the skillet from heat. Uncover and gently fold in the grated Parmesan cheese until melted and creamy. The cheese should be fully incorporated and the rice should be creamy.
- 7Garnish and Serve — Sprinkle with fresh chopped parsley. Let rest for 5 minutes before serving. Serve hot directly from the skillet.
