Quick Skillet
Whip up a hearty and satisfying one-pan meal with this Quick Skillet recipe—perfect for busy weeknights! Packed with flavorful ingredients like seasoned ground beef, vibrant bell peppers, and tender white rice cooked in a savory blend of chicken broth and diced tomatoes, this dish is a symphony of taste and convenience. The smoky paprika and earthy cumin add depth to every bite, while a touch of melty cheddar cheese and fresh parsley make for a delightful finishing touch. Ready in just 35 minutes and made entirely in one skillet, this easy weeknight dinner is sure to become a family favorite. Enjoy a comforting meal with minimal cleanup that's perfect for feeding a hungry crowd!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium bell peppers (any color), diced
- 1 cup uncooked white rice
- 2 cups chicken broth
- 14.5 ounces diced tomatoes (canned)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup shredded cheddar cheese (optional)
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the ground beef and cook until browned, breaking it up into small pieces with a wooden spoon, about 5 minutes. Drain any excess grease if necessary.
Add the diced onion and garlic to the skillet. Cook, stirring occasionally, until the onion becomes translucent, about 3 minutes.
Stir in the diced bell peppers and cook for another 2-3 minutes to soften slightly.
Sprinkle the smoked paprika, ground cumin, salt, and black pepper over the mixture. Stir well to coat the ingredients in the spices.
Add the uncooked rice, chicken broth, and canned diced tomatoes (with their juice) to the skillet. Stir everything together to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for 18-20 minutes, or until the rice is fully cooked and the liquid is absorbed. Stir occasionally to prevent sticking.
Remove the skillet from heat. If using, sprinkle shredded cheddar cheese over the top and cover with the lid for 2-3 minutes to allow the cheese to melt.
Garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.8 g | 148% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 3728 mg | 162% | |
| Total Carbohydrate | 202.7 g | 74% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 25.1 g | ||
| Protein | 118.9 g | 238% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 677 mg | 52% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 3244 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
