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Italian Beef and Rice Skillet

Italian beef and rice skillet—savory Italian-seasoned ground beef and fluffy long-grain rice cooked together in one skillet. Finished with melted mozzarella and fresh basil for an easy weeknight one-pan Italian dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Italian beef and rice skillet
  • 1 lb ground beef
  • 1 onion small, diced
  • 1 green bell pepper diced
  • 3 garlic cloves, minced
  • 1.5 cup long-grain white rice uncooked
  • 1 can (14.5 oz) diced tomatoes
  • 2.5 cup beef broth
  • 1.5 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 1 cup mozzarella shredded
  • 0.25 fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Cook the beef and aromatics
  1. Brown the ground beef with the onion and green bell pepper in a large skillet over medium-high heat. Cook until the beef is no longer pink, then drain excess fat.
  2. Add the minced garlic, Italian seasoning, red pepper flakes, salt, and pepper to the skillet. Cook for about 30 seconds until fragrant.
Simmer the rice
  1. Stir in the long-grain white rice, diced tomatoes, and beef broth, then bring everything to a boil. Keep boiling briefly so the liquid actively bubbles.
  2. Reduce the heat to low, cover, and cook for 20 minutes until the rice is tender. The liquid should be mostly absorbed and the rice should look soft.
Finish and serve
  1. Fluff the rice with a fork to loosen it. This helps it turn fluffy instead of clumpy.
  2. Top with the shredded mozzarella, cover, and heat for 2 minutes until melted. Look for melted cheese pooling across the top.
  3. Garnish with fresh basil and serve. Scatter basil leaves over the skillet right before eating.

Notes

For best texture, keep the skillet covered during the 20-minute low simmer so the rice cooks evenly. Store leftovers in the refrigerator up to 3 days; reheat with a splash of broth or water to loosen the rice. Freezing is yes—freeze in portions up to 2 months and thaw overnight in the fridge. For a lighter option, use 90% lean ground beef or swap in ground turkey for a similar flavor profile.