One Pot Beef and Rice Pilaf Everyone Asks For
Beef and Rice Pilaf is a one-pot dinner that turns ground beef, rice and broth into a toasty, savory meal with almost no cleanup.
With ground beef, long grain rice and beef broth, it's ready in about 40 minutes, perfect for busy weeknights or meal prep. Save it for later!
| Prep | Cook | Total | Servings | Difficulty |
|---|---|---|---|---|
| 10 min | 30 min | 40 min | 4 servings | Medium |
Why You'll Love This Recipe
- One pan only: Everything cooks in a single skillet, so cleanup takes minutes.
- Budget friendly: Ground beef and rice stretch into four generous servings without breaking the bank.
- Kid approved: The mild, savory flavor wins over picky eaters without any extra convincing.
- Make ahead: It reheats well, so you can cook it Sunday and eat it Tuesday.
- Pantry staples: Most of what you need is probably already in your cabinet.
Beef and Rice Pilaf Ingredients
- Ground beef: Brings richness and protein; ground turkey works if you want something leaner.
- Long grain rice: Holds its shape and gets a light, separate texture when toasted first; basmati is a fine swap.
- Onion and garlic: The aromatic base that gives the dish its savory backbone.
- Beef broth: Cooks the rice and adds deep flavor; low sodium broth lets you control the salt.
- Butter: Used to toast the rice until it smells nutty, adding a rounder flavor than oil alone.
- Frozen peas and carrots: Add color and a little sweetness without extra chopping.
- Soy sauce with a splash of rice vinegar: A good stand-in for Worcestershire sauce, which often contains anchovies and malt vinegar.
- Cumin and paprika: Warm, smoky notes that keep the pilaf from tasting flat.
For exact amounts, check the recipe card below.
Ways to Change It Up
- Swap the protein: Ground turkey, shredded rotisserie chicken, or even the chicken from our Copycat Chipotle Chicken Bowl all work in this base.
- Change the vegetables: Use diced bell peppers and zucchini in summer, or root vegetables in winter.
- Turn up the heat: Add a pinch of cayenne or a diced jalapeño with the onion.
- Go lighter: Use brown rice and lean ground beef, and cut the butter in half.
- Try the oven: Bake it covered at 350°F for 35 minutes instead of simmering on the stove, similar to how we handle our Dump and Bake Chicken Rice Casserole.
How to Make Beef and Rice Pilaf
- Brown the beef. Cook it in a large skillet over medium-high heat, breaking it into crumbles, until no pink remains, about 6 minutes. Drain excess fat if needed.
- Soften the aromatics. Add butter, onion and garlic to the same pan and cook until the onion turns soft and translucent, about 4 minutes.
- Toast the rice. Stir in the rice and cook for 2 minutes, until the grains smell nutty and look slightly glossy.
- Simmer. Pour in the broth, soy sauce mixture and spices, bring to a boil, then cover and reduce heat to low. Simmer for 18 minutes without lifting the lid.
- Finish and fluff. Stir in the frozen peas and carrots, cover again for 5 minutes, then fluff the rice with a fork before serving.
Pro Tips from Our Kitchen
- Don't skip toasting the rice. It keeps the grains from turning mushy and adds a deeper flavor.
- Resist lifting the lid. Steam escaping during simmering means the rice cooks unevenly.
- Measure your liquid carefully. Too much broth makes it soupy, too little leaves the rice undercooked.
- Let it rest. Five minutes off the heat before fluffing helps the texture set.
- Taste before serving. Broths vary in saltiness, so adjust seasoning at the end, not the start.
What to Serve With It
This pilaf pairs well with something fresh or creamy on the side. Try the Pumpkin Whipped Feta Dip as a starter, or a warm bowl of Pasta Fagioli Soup for a heartier spread. A simple green salad or steamed broccoli also works if you want something lighter alongside it.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe bag for up to 3 months and thaw overnight in the fridge before reheating. Reheat on the stovetop over medium-low heat with a splash of broth, or in the microwave in 1-minute bursts, stirring in between, until hot throughout.
Beef and Rice Pilaf FAQ
Can I use brown rice instead of white rice?
Yes, but brown rice needs more liquid and a longer simmer, about 35 to 40 minutes instead of 18.
Can I double this recipe?
Yes, just use a larger pot and keep the same ratio of liquid to rice; the cooking time stays about the same.
Do I need a special pot to make this?
A large, deep skillet or Dutch oven with a tight-fitting lid works best, since it holds the steam needed to cook the rice evenly.
Beef and Rice Pilaf
A one-pot dinner of ground beef, toasted rice and broth, simmered with peas and carrots until tender and savory.
Ingredients
Method
- Brown the ground beef: Heat a large skillet over medium-high heat and add the ground beef. Cook, breaking it into crumbles with a spoon, until no pink remains, about 6 minutes. Drain excess fat if there's a lot.
- Set beef aside: Transfer the cooked beef to a plate and set it aside. Leave a thin layer of fat or a little butter in the pan for the next step.
- Cook the onion and garlic: Add the butter, onion and garlic to the same skillet over medium heat. Cook, stirring occasionally, until the onion turns soft and translucent, about 4 minutes.
- Toast the rice: Stir in the rice and cook for 2 minutes, stirring often, until the grains smell toasty and look slightly glossy. This step helps the rice hold its shape later.
- Return the beef to the pan: Add the browned beef back into the skillet with the rice and onions. Stir everything together so the flavors combine evenly.
- Add broth and seasonings: Pour in the beef broth, soy sauce, rice vinegar, cumin and paprika. Stir well and bring the mixture to a boil over medium-high heat.
- Simmer covered: Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 18 minutes without lifting the lid. The rice should absorb most of the liquid.
- Add peas and carrots: Remove the lid and stir in the frozen peas and carrots. Cover again and let it sit off the heat for 5 minutes so the vegetables warm through.
- Fluff and season: Fluff the rice gently with a fork to separate the grains. Taste and add salt and pepper as needed before serving warm.
More Recipes You'll Love
- Stuffed Pepper Soup with Ground Beef and Rice: another ground beef and rice dinner with a soup twist.
- One Pot Chicken and Rice: a chicken-based version of the same one-pot method.
- Mediterranean Rice and Beans: a meatless option for your rice rotation.
- Olive Garden Five Cheese Ziti Al Forno Copycat Recipe: a baked pasta dinner for when you want something cheesy instead.
