This is the dinner I make when I want something filling on the table without a sink full of dishes after. Ground beef, rice and tomatoes simmer together in one skillet until the rice soaks up all that flavor.
It is not fancy, but it is the kind of dinner that disappears fast at a family table — and cleanup is just one pan.
Keep the simmer gentle and covered — a rolling boil will evaporate the liquid before the rice has time to cook through.
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Heat a large deep skillet over medium-high heat. Add the ground beef and cook, breaking it apart, for 6-7 minutes until browned. Drain excess fat.
Add the onion and garlic to the skillet and cook for 3 minutes until the onion softens.
Stir in the rice, diced tomatoes, beef broth, chili powder and paprika. Bring to a simmer, cover, and cook for 18-20 minutes until the rice is tender and liquid is absorbed.
Sprinkle cheddar over the top, cover for 2 minutes until melted, then garnish with parsley and serve straight from the skillet.
Yes — ground turkey works as a direct swap, though it releases less fat so you can skip the draining step.
Your simmer was likely too aggressive and boiled off the liquid too fast — keep the heat low enough for a gentle simmer, and add a splash more broth if the pan looks dry before the rice is done.
Yes — it reheats well in a skillet with a splash of broth to loosen the rice. Store in the fridge up to 4 days.