Beef And Rice Skillet

This Beef and Rice Skillet is one of those cozy dinner recipes that feels both simple and deeply satisfying. Tender beef, fluffy rice, warm spices, and vegetables all come together in a single skillet, making it perfect for relaxed weeknights.

The beef is browned first, then gently simmered until tender before the rice is added to soak up all those rich, savory flavors. A small handful of raisins adds just enough sweetness to balance the spices without overpowering the dish.

Why This Recipe Works

This recipe works because each step builds flavor while keeping the process simple. The beef is first seared in hot oil to create a rich, savory base, then gently braised until tender. Cooking the rice directly in the same skillet allows it to absorb all the flavorful juices from the beef, spices, and vegetables, resulting in perfectly seasoned, fluffy rice without extra effort.

Best Cut of Beef for This Recipe

Beef chuck works best in this recipe because it becomes tender and juicy when slowly simmered. The meat is first seared in hot oil to build flavor, then gently braised until soft enough to pull apart with a fork.

Type of Rice

I use long-grain white rice because it stays fluffy and doesn’t become sticky while cooking. If you enjoy simple rice-based meals, you may also like these rice recipes. This recipe is written for white rice, so cooking times may vary if you use a different type.

Here’s a closer look at the key ingredients used in this Beef and Rice Skillet. These are the main components that build flavor and texture, while the full ingredient list and exact measurements are included in the recipe card below.

• beef chuck – a well-marbled cut that becomes tender and juicy when slowly simmered. It holds its shape while cooking and adds rich, beefy flavor to the rice.
• long-grain white rice – ideal for one-pan meals because it cooks evenly and stays fluffy, absorbing the savory cooking liquid without becoming mushy.
• vegetable oil – used generously to properly sear the beef. Starting with very hot oil helps lock in moisture and develop deep flavor.
• garlic – briefly fried in hot oil to release aroma and infuse the entire dish with savory notes.
• onion – softens and lightly caramelizes as it cooks, adding sweetness and depth to the beef.
• carrot – balances the savory spices with subtle sweetness and adds a bit of texture.
• raisins – a small amount adds gentle sweetness that complements the warm spices and beef without overpowering the dish.
• warm spices – turmeric, paprika, coriander, oregano, and black pepper create a cozy, aromatic base and give the rice its golden color.
• boiling water – used to braise the beef until tender and later helps the rice cook evenly in the same skillet.

How to Make Beef and Rice

Start by heating the vegetable oil in a deep skillet over high heat. You want the oil hot enough so the beef sears right away and builds flavor instead of steaming.

Add the garlic cloves, cut in half, and let them sizzle briefly in the hot oil. This step gently flavors the oil and sets the base for the entire dish.

Add the beef to the skillet and let it brown well on all sides. Taking your time here helps develop a rich, savory flavor.

While the beef is cooking, chop the onion and slice the carrot so everything is ready to go.

Add the onion and carrot to the skillet and cook for about 10 minutes, stirring occasionally, until the vegetables soften and begin to lightly caramelize.

Sprinkle in the salt, black pepper, turmeric, paprika, coriander, and oregano. Stir until the beef and vegetables are evenly coated with the spices, then pour in enough boiling water to just barely cover the beef.

Cover the skillet with a lid and let everything gently simmer over medium-low heat for about 30 minutes, until the beef becomes tender.

Meanwhile, rinse the rice and combine it with salt and water. Let it soak for about 30 minutes, then drain well. This simple step makes a big difference and helps the rice cook evenly and stay light and fluffy.

Remove the lid from the skillet and stir in the raisins. Spread the drained rice evenly over the top without stirring it into the beef.

Cover the skillet again and cook on low heat for about 20 minutes, until the rice has absorbed the liquid and is tender.

Remove the skillet from the heat and let it rest for a few minutes. Gently stir the rice to bring everything together, then serve while warm.

This beef and rice skillet is a complete meal on its own, but it pairs well with a simple green salad or fresh vegetables for a lighter contrast.

Tips for the Best Beef and Rice

• Brown the beef well. Do not rush this step. Those golden edges add deep flavor to the entire skillet.
• Keep the rice on top. After spreading the drained rice over the beef, do not stir it in. This helps the rice steam and cook evenly.
• Use low heat once the rice goes in. Cooking over gentle heat prevents the bottom from sticking before the rice is fully tender.
• Let it rest before serving. A short rest helps the rice finish absorbing liquid and improves the final texture.

Variations

This recipe is easy to adapt based on what you have on hand.

• Different cuts of beef
  Beef chuck works best, but beef stew meat or even short ribs can be used. Just make sure the beef has enough time to become tender.
• No raisins
  If you prefer a fully savory dish, you can simply leave them out. The recipe will still be rich and flavorful.
• Add more vegetables
  Bell peppers, peas, or diced zucchini can be added during the last 10 minutes of cooking for extra color and texture.
• Spice level
  Add a pinch of chili flakes or a little cayenne if you like a bit of heat.
• Rice alternatives
  Long-grain white rice works best, but basmati is a great option for a slightly more aromatic result. Cooking times may vary.

Storage

This beef and rice skillet stores very well, making it great for leftovers. Let the dish cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a small splash of water if needed to loosen the rice.

Freezing is possible, but keep in mind that the texture of the rice may soften slightly once thawed. For best results, freeze in individual portions and use within 1 month.