Western Skillet Rice
Transform weeknight dinners with this hearty and flavorful Western Skillet Rice, a one-pan wonder that's as easy to make as it is satisfying. Packed with seasoned ground beef, vibrant bell peppers, sweet corn, and fluffy long-grain white rice, this dish is simmered to perfection in a robust blend of beef broth, diced tomatoes, and tomato paste. Elevated with smoky paprika, zesty chili powder, and melted cheddar cheese, it delivers bold, comforting flavors that the whole family will love. Ready in just 45 minutes, this gluten-free recipe is perfect for busy evenings when you want to serve a wholesome, delicious meal without the fuss. Garnished with fresh parsley for a pop of color and brightness, Western Skillet Rice pairs beautifully with a crisp side salad or warm bread.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced white onion
- 1 medium, diced red bell pepper
- 1 medium, diced green bell pepper
- 1 cup corn kernels
- 1 cup long-grain white rice
- 2 cups beef broth
- 1 14.5-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped parsley
Instructions
Heat a large skillet over medium-high heat and add olive oil.
Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes. Drain excess fat if needed.
Stir in the diced onion, red bell pepper, and green bell pepper. Cook until the vegetables soften, about 5 minutes.
Add the smoked paprika, chili powder, garlic powder, salt, and black pepper. Stir to coat the meat and vegetables evenly with the spices.
Mix in the tomato paste and cook for 1 minute to deepen the flavor.
Add the rice, beef broth, diced tomatoes (including juices), and corn kernels. Stir to combine thoroughly.
Reduce the heat to low, cover the skillet with a lid, and let the rice cook for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Stir occasionally to prevent sticking.
Remove the skillet from heat. Sprinkle shredded cheddar cheese over the rice and cover the skillet again. Let sit for 5 minutes to allow the cheese to melt.
Garnish with chopped parsley before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
2249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.8 g | 175% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 5742 mg | 250% | |
| Total Carbohydrate | 143.4 g | 52% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 38.1 g | ||
| Protein | 130.4 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1116 mg | 86% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3806 mg | 81% | |
*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.
