Ground Meats
$1.43per plate
Prep
10 min
Ground Meats · Ground Beef and Rice
Ground Beef and Rice Skillet
A pound of ground beef and a cup of rice is one of the most reliable cheap dinners there is, and doing it all in one skillet means the rice soaks up every bit of the beefy, tomatoey flavor. Brown the meat, stir in the rice and liquid, cover, and let it simmer into a full meal for five. Melt some cheese over the top and you have a pan that feeds a family for about a dollar fifty a plate, with only one pan to wash.
$1.50per plate
Estimated recipe total
$7.48 · serves 5
Cook
20 min
Total
30 min
Serves
5
1 How to make it
1
Brown the beef
Cook the ground beef with the onion and bell pepper in a large skillet until browned, about 7 minutes. Drain off the excess fat so the dish is not greasy.
2
Toast the rice
Stir the uncooked rice into the beef with the seasonings and let it toast for a minute. Toasting the grains first keeps them separate and adds a nutty flavor.
3
Simmer covered
Add the diced tomatoes and broth, bring to a simmer, then cover and cook on low for about 18 minutes, until the rice is tender and the liquid is absorbed. Do not lift the lid too early or the steam escapes.
4
Melt the cheese
Scatter the cheese over the top, cover for a minute until it melts, and serve straight from the skillet.
2 Cheaper ingredient swaps
- Ground turkey or pork. Any ground meat works. Use whichever is cheapest that week; leaner meat needs a splash of oil to brown.
- Brown rice, with more liquid and time. Swap in brown rice for a heartier grain, add a half cup more broth, and simmer about 40 minutes.
- Add a can of beans. Stir in a drained can of black or kidney beans to stretch it to six servings for a little more.
- Frozen pepper strips. Cheaper than a fresh pepper and there is no waste. Add them straight from the freezer.
3 Budget tips
- One pound of beef plus a cup of dry rice feeds five, which is what makes this one of the best value dinners on the site.
- Rice is one of the cheapest foods in the store, especially in the big bag, and it doubles the size of the meal.
- Cooking the rice in the same pan means it absorbs the beef flavor and you wash one skillet instead of two.
- Drain the fat and save it; a spoonful is great for frying eggs or potatoes another day.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers in an airtight container for up to 4 days. It reheats well and packs into lunches.
Freezer
Freeze cooled portions for up to 3 months. The rice softens a little but the flavor holds up.
Reheating
Reheat in a pan or microwave with a splash of broth or water to loosen the rice. Add a little fresh cheese on top if you like.
5 Nutrition (per serving)
Calories
390
Protein
22g
Fat
18g
Carbs
35g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
Can I cook the rice right in the skillet?
Yes, that is the whole idea. Add uncooked rice with the broth and tomatoes, cover, and simmer until tender. The rice soaks up the beef flavor and you only dirty one pan.
Why is my skillet rice mushy or crunchy?
Mushy usually means too much liquid or the lid came off too late; crunchy means not enough liquid or time. Keep it covered on low and resist lifting the lid until the last few minutes.
How do I make a pound of beef feed five?
Bulk it with rice, a can of tomatoes, and a pepper. The rice and vegetables double the volume so a single pound stretches to five full plates.
What does the price per plate mean?
Add the ingredients up to about $7.48, divide by the 5 servings, and each plate lands near $1.50. Local prices and sales will shift it.
Helpful Tools for This Recipe
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- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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