This one-pot creation solves the weeknight dinner dilemma with minimal cleanup and maximum flavor. I developed this recipe in my tiny Boston kitchen, where space and time are always at a premium.
The ground beef browns to develop deep flavor, while stewed tomatoes add rich, tangy sweetness. The rice absorbs all these flavors as it cooks, creating a hearty dish that satisfies without fuss.
What emerges is a complete meal with tender beef, savory tomatoes, and perfectly cooked rice—all in a single pot. It’s the kind of dish that feels like home, no matter where you are.
Ideal for feeding a family or meal prepping for the week. Here’s how to make it.
Ingredients for Ground Beef Stewed Tomatoes and Rice
Pantry staples and a few fresh items bring this hearty one-pot together effortlessly.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80/20 lean-to-fat ratio preferred |
| Stewed Tomatoes 🍅 | 2 cups | Canned, undrained with juices |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, rinsed before use |
| Yellow Onion 🧅 | 1 whole | Medium-sized, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for maximum flavor |
| Beef Broth 💧 | 2 ½ cups | Low-sodium preferred for control |
| Tomato Paste 🍅 | 2 tbsp | For depth of tomato flavor |
| Dried Oregano 🌿 | 1 tsp | Crushed between fingers to release oils |
| Dried Basil 🍃 | 1 tsp | For Italian herb blend flavor |
| Salt 🧂 | 1 tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best taste |
| Olive Oil 🫒 | 2 tbsp | For browning beef and onions |
| Worcestershire Sauce 💧 | 1 tbsp | Adds umami depth to beef |
| Bay Leaf 🌿 | 1 whole | Removed before serving |
The ground beef is the foundation here. 80/20 lean-to-fat ratio gives you the best flavor and moisture—avoid anything leaner or it’ll dry out. I grab mine from Stop & Shop or Market Basket when I’m in Boston (both have great local beef). The stewed tomatoes should be canned with juices—fresh won’t give you that rich, concentrated sweetness. For the rice, any long-grain white works, but I always rinse it first (worth the extra minute).
No stewed tomatoes? Diced tomatoes plus a splash of tomato juice works in a pinch. Out of fresh garlic? Garlic powder at one-third the amount gets you close. The Worcestershire sauce adds depth—if you don’t have it, soy sauce with a pinch of sugar mimics the savory-sweet balance. No bay leaf? Skip it, but add an extra half teaspoon of oregano for complexity. The beef broth can be bouillon cubes dissolved in hot water (I keep Better Than Bouillon on hand).
This keeps beautifully for 4-5 days in the fridge—honestly, it tastes better the next day once everything melds. Freeze portions for up to 3 months (thaw overnight before reheating). Leftovers reheat well on the stove or in the microwave, just add a splash of water if it’s too thick.
Why You’ll Love This Recipe
- One Pan Wonder: I brown the beef, toss in the onions, garlic, and stewed tomatoes, then let the rice soak up all the flavor—minimal cleanup, maximum satisfaction.
- Rich & Hearty: The stewed tomatoes break down into this thick, tangy sauce that pairs with the beef so well it’s like a warm hug on a plate.
- Feeds Everyone: Honestly, this stretches easily for a crowd or meal prep—just double the rice and beef, and it’s just as good the next day.
- Budget Friendly: Ground beef and canned tomatoes keep the cost low, but the garlic and onions make it taste like I spent hours in the kitchen.
Step-by-Step Instructions for Ground Beef with Stewed Tomatoes and Rice
This one-pot method keeps cleanup simple while delivering rich, hearty flavor in every bite.
Step 1: Brown the Ground Beef with Aromatics
Heat the 2 tbsp Olive Oil in a large pot or Dutch oven over medium-high heat. Add the 1.5 lb Ground Beef and break it up with a wooden spoon. Cook for 5-7 minutes until the beef is no longer pink and starts to develop a light crust.
Stir in the finely diced 1 whole Yellow Onion and cook for another 3 minutes until the onion softens and becomes translucent. Add the minced 3 cloves Garlic Cloves and cook for 30 seconds until fragrant. This builds the flavor base for your dish.
Step 2: Build the Tomato and Herb Base
Reduce heat to medium and stir in the 2 tbsp Tomato Paste. Cook for 1-2 minutes, stirring constantly, until the paste darkens slightly in color. This step deepens the tomato flavor and prevents a raw taste in the final dish.
Add the 2 cups Stewed Tomatoes (with juices), 1 tsp Dried Oregano, 1 tsp Dried Basil, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir well to combine all the ingredients. The tomatoes will start to break down as they cook, releasing their juices into the pot.
Step 3: Add Rice and Broth for One-Pot Cooking
Stir in the 1.5 cups Long-Grain White Rice, making sure it’s evenly distributed throughout the pot. Pour in the 2.5 cups Beef Broth and add the 1 tbsp Worcestershire Sauce and 1 whole Bay Leaf. Stir everything together gently.
Increase the heat to high and bring the mixture to a boil. Watch for the liquid to start bubbling around the edges of the pot. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer.
Step 4: Simmer Until Rice Is Tender
Let the dish simmer covered for 20-25 minutes. Check at the 20-minute mark to see if the rice is tender and the liquid has been mostly absorbed. The rice should be soft with no hard center, and the mixture should be thick and hearty.
If the rice isn’t quite done but the liquid is low, add a splash of water or additional beef broth and cook for a few more minutes. The stewed tomatoes will have broken down completely, creating a rich, saucy consistency that coats the rice and beef beautifully.
Step 5: Rest and Serve
Once the rice is tender, remove the pot from heat. Discard the Bay Leaf and let the dish rest covered for 5 minutes. This allows the flavors to meld together and the rice to finish absorbing any remaining liquid.
Fluff the mixture gently with a fork before serving. Each serving should have a good mix of tender beef, plump rice, and the rich tomato sauce. The dish will be thick and hearty, perfect for a satisfying family dinner straight from the pot.
Pro Tips For Making Ground Beef Stewed Tomatoes And Rice
- Brown the Beef First: Cook the ground beef in batches over medium-high heat until deeply browned—this builds flavor that stewed tomatoes alone can’t match. I learned this the hard way after making gray, bland batches.
- Drain the Fat: After browning the beef, drain all but about 1 tablespoon of fat to keep the dish from being greasy. Sounds obvious, but I used to skip this and wondered why the rice turned out slick.
- Use Canned Fire-Roasted Tomatoes: Swap regular stewed tomatoes for fire-roasted—they add a smoky depth that pairs perfectly with beef. It’s a small upgrade that actually changes the outcome.
- Toast the Rice: Before adding liquid, cook the rice in the pot with the onions and garlic for 2-3 minutes until nutty and fragrant. My grandmother swore by this, and she was right: it prevents mushy results.
Storing and Reheating This ground beef stewed tomatoes and rice
Refrigerator Storage
Let this dish cool for no more than 2 hours before transferring to airtight containers. I use glass Pyrex with snap-on lids from Stop & Shop. Store at 40°F or below for up to 4-5 days. The flavors actually improve overnight. ❄️
Freezer Storage
This freezes beautifully for up to 3 months without texture issues. Use flat freezer bags (quart or gallon size) to save space. Leave 1 inch of headspace for expansion and squeeze out excess air to prevent freezer burn.
Stovetop Reheating
Pour your meal into a heavy-bottomed pot, add ¼ cup water or beef broth to prevent sticking, and heat over medium-low heat for 10-15 minutes. Stir occasionally and add a pinch of salt if needed. 🔥
Microwave Reheating
For quick lunches, microwave individual portions covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 1-minute intervals until reaching 165°F.
Pro Tips
If the dish thickens too much in storage, stir in a splash of water or broth during reheating. I always taste and adjust seasonings after reheating—sometimes it needs a pinch of salt or extra dried oregano.
Make-Ahead Strategy
This one-pot wonder is perfect for meal prep. Cook a double batch on Sunday, portion into containers, and you’ve got 4-5 days of lunches ready. The rice absorbs flavors beautifully over time.
Nutrition Facts
Frequently Asked Questions
Can I use a different type of rice?
Long-grain white rice works best, but jasmine or basmati can be substituted. Avoid instant rice as it turns mushy. Cooking time may need adjustment for brown rice (40-45 minutes).
What if my rice is still crunchy after cooking?
Add ¼ cup more broth or water, cover, and simmer for 5-10 additional minutes. Check liquid levels periodically to prevent burning.
Can I make this ahead of time?
The flavors deepen overnight. Store in an airtight container for up to 4-5 days in the fridge. Freeze for up to 3 months.
Should I rinse the rice first?
Yes, rinsing removes excess starch and prevents a gummy texture. Use a fine-mesh strainer and cold water until the water runs clear.
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