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–+ servings

Creamy Tomato Ground Beef and Rice Skillet

5 from 1 vote
This creamy tomato ground beef and rice skillet is a hearty one-pan dinner made with simple ingredients and a rich, cozy sauce. It’s easy to make and perfect for busy weeknights.
creamy tomato ground beef and rice skillet served warm with fresh parsley
Servings: 4 servings
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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Ingredients 

  • 1 small onion, diced
  • 3 tbsp olive oil
  • 1 lb (450 g) ground beef
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1 tsp paprika
  • 2 cups beef broth
  • 1 cup tomato sauce
  • 3/4 cup heavy cream
  • Fresh parsley for garnish

Instructions

  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, until softened and lightly golden.
  • Add the ground beef and cook for 5 to 7 minutes, breaking it up with a spoon as it cooks, until nicely browned.
  • Stir in the garlic and cook for about 30 seconds, just until fragrant. Add the rice and stir well so it gets coated in the oil and beef mixture.
  • Season with salt, black pepper, oregano, basil, and paprika, then pour in the beef broth and tomato sauce. Stir everything well until evenly combined.
  • Bring the mixture to a gentle simmer, then reduce the heat, cover, and cook for 15 to 18 minutes, or until the rice is tender and most of the liquid has been absorbed.
  • Pour in the heavy cream and stir until the sauce looks creamy and well combined. Let it cook for another 2 to 3 minutes to bring everything together.
  • Sprinkle with fresh parsley and serve warm.

Notes

  • Keep the heat at a gentle simmer once the rice is added so it cooks evenly without drying out too quickly.
  • If the skillet looks a little dry before the rice is fully tender, add a small splash of broth and continue cooking.
  • Let the skillet rest for 5 minutes before serving so the sauce can thicken slightly
    • creamy tomato ground beef and rice skillet served warm with fresh parsley
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