This one-skillet wonder combines ground beef, rice, and tomato sauce into a hearty meal that’s ready in 30 minutes. I developed this recipe during busy weeknights when I needed something substantial without complicated steps.
The beauty lies in its simplicity: brown the beef, toast the rice briefly, then let everything simmer together. The rice absorbs the rich tomato sauce and beefy juices, creating a cohesive dish where every bite is packed with flavor.
What emerges is a restaurant-quality meal with tender beef, perfectly cooked rice, and a savory sauce that ties it all together. It’s the kind of dish that satisfies completely without requiring a single side.
Cleanup is just as easy as the cooking. This recipe has become a staple in our Portland kitchen for good reason.
Ingredients for Recipe Ground Beef Rice Tomato Sauce
Ground beef, rice, and tomato sauce come together in this one-skillet dish with bold, savory flavors.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80/20 lean-to-fat ratio preferred |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, rinsed before use |
| Tomato Sauce 🍅 | 2 cups | Plain, no added seasonings |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Beef Stock 🥣 | 2 ½ cups | Low-sodium preferred for control |
| Dried Oregano 🍃 | 1 tsp | Crushed between fingers for aroma |
| Dried Basil 🌿 | 1 tsp | Mediterranean variety ideal |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal brand recommended |
| Ground Black Pepper 🌶️ | ¾ tsp | Freshly ground for best results |
| Worcestershire Sauce 🫒 | 1 tbsp | Adds umami depth to beef |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for browning beef |
| Bay Leaf 🍃 | 1 whole | Removed before serving |
The beef is the foundation here. 80/20 ground chuck gives you the best flavor and moisture—leaner blends can dry out. I grab mine from New Seasons (Portland’s go-to for quality) or Costco for bulk savings. For the rice, long-grain white absorbs the sauce perfectly (jasmine works too). The tomato sauce should be plain—Muir Glen organic is a solid choice with no weird additives.
No Worcestershire? Soy sauce plus a dash of vinegar gets you close. Out of fresh garlic? Garlic powder at one-third the amount works, but minced cloves are better. Don’t have beef stock? Better Than Bouillon paste is a pantry savior—just mix with hot water. The herbs can be fresh if you’ve got them (use triple the amount, chopped fine), but dried works great.
This keeps beautifully—actually improves overnight as flavors meld. Store in an airtight container for up to 4 days in the fridge or freeze portions for 3 months. Reheat with a splash of water to loosen the rice.
Why You’ll Love This Recipe
- One-Pot Wonder: I love that everything—ground beef, rice, and tomato sauce—cooks together in one pot. No extra dishes, no fuss.
- Rich in Flavor: The garlic and onions sautéed with the beef make every bite packed with savory depth.
- Meal Prep Magic: This keeps perfectly for days, so I make a big batch for lunches. Honestly, it tastes even better reheated.
- Budget Stretcher: Ground beef and rice go a long way, feeding my family for pennies per serving. I’ll be real: it’s my go-to when money’s tight.
Step-by-Step Instructions for Ground Beef Rice Tomato Sauce
Everything comes together in one skillet for a meal that’s as easy as it is satisfying.
Step 1: Brown the Ground Beef with Aromatics
Heat the 2 tbsp Olive Oil in a large skillet over medium-high heat. Add the 1.5 lb Ground Beef, breaking it up with a wooden spoon. Cook for 5-6 minutes until the beef is no longer pink and starts to develop a deep brown crust.
As the beef cooks, stir in the diced Yellow Onion and minced 4 cloves Garlic Cloves. The onions should soften and turn translucent. Season with 1.5 tsp Kosher Salt and 0.75 tsp Ground Black Pepper. Stir in the 1 tbsp Worcestershire Sauce for an umami boost.
This step builds the flavor foundation. You’ll know it’s ready when the beef is evenly browned and the onions are tender but not caramelized.
Step 2: Toast the Rice and Add Liquids
Add the 1.5 cups Long-Grain White Rice to the skillet and stir for 1-2 minutes until the grains are lightly toasted. This enhances the nutty flavor of the rice and prevents it from turning mushy.
Pour in the 2 cups Tomato Sauce and 2.5 cups Beef Stock. Stir well to combine, scraping up any browned bits from the bottom of the skillet. These bits, called fond, add incredible depth to the dish.
Add the 1 tsp Dried Oregano, 1 tsp Dried Basil, and 1 whole Bay Leaf. The herbs will infuse the liquid as the rice cooks, creating layers of aromatic flavor.
Step 3: Simmer Until Rice Is Tender
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 18-20 minutes. Resist the urge to stir during this time—it can break the rice grains and make the dish gummy.
Check the rice at the 18-minute mark. It should be tender with no chalky center, and most of the liquid should be absorbed. If it’s still firm, cover and cook for another 2-3 minutes.
The tomato sauce will mellow into a rich, savory base, while the beef stock ensures the rice cooks evenly and absorbs maximum flavor.
Step 4: Rest and Serve
Once the rice is tender, remove the skillet from heat. Let it sit covered for 5 minutes to allow the rice to steam and absorb any remaining liquid. This resting period ensures every grain is perfectly cooked.
Discard the Bay Leaf before serving. Give the dish a final stir to fluff the rice and distribute the beef evenly. The texture should be moist but not soupy, with the rice grains distinct and the beef juicy.
Serve hot, straight from the skillet. The flavors meld beautifully after a few minutes, so this dish tastes even better if you let it sit for 10 minutes before diving in.
Pro Tips For Making Recipe Ground Beef Rice Tomato Sauce
- Brown the Beef First: Cook the ground beef until deeply browned—not just gray—before adding onions or garlic. This builds a rich, meaty base that makes the tomato sauce taste way more complex.
- Toast the Rice: After browning the beef, toss the dry rice into the same pot for 2-3 minutes to lightly toast it. It adds a nutty depth and prevents mushy texture once the liquid goes in.
- Skip Canned Sauce: Use crushed tomatoes instead of pre-made sauce for better texture and fresher flavor. Simmer them down with a pinch of sugar to balance acidity—I learned this the hard way after too many watery results.
- Simmer Covered: Once everything’s combined, cover the pot and keep the heat low. This traps steam so the rice cooks evenly and absorbs the tomato-beef flavor without drying out.
Storing and Reheating Leftovers
Refrigerator Storage
Let this dish cool for no more than 2 hours before transferring to airtight containers. It stays fresh in the fridge at 40°F or below for up to 4 days. I use glass containers from New Seasons for easy reheating. ❄️
Freezer Storage
For longer storage, freeze in quart-size freezer bags for up to 3 months. Lay them flat to save space and thaw overnight in the fridge. I always label with the date—trust me, you’ll forget!
Stovetop Reheating
My preferred method: transfer to a skillet, add ¼ cup beef stock, and heat over medium-low for 8-10 minutes. Stir occasionally to prevent sticking. The rice plumps up beautifully this way. 🔥
Microwave Reheating
Place a portion in a microwave-safe dish, cover with a damp paper towel, and heat on 70% power for 2-3 minutes. Stir, then continue in 30-second bursts until hot.
Reviving Dry Leftovers
If the rice seems dry after storage, sprinkle 1-2 tbsp water over it before reheating. Cover tightly and let it steam for 5 minutes—this brings back its original texture.
Nutrition Facts
Frequently Asked Questions
Can I use brown rice instead of white?
Yes, but adjust the liquid and cooking time. Use 2.75 cups beef stock and simmer for 40-45 minutes. Brown rice has a chewier texture but adds fiber.
Why toast the rice before adding liquid?
Toasting enhances the nutty flavor and prevents mushiness. It also helps the rice absorb the tomato sauce more evenly, creating a richer final dish.
Can I make this ahead of time?
Prepare up to 2 days ahead. Store in the fridge and reheat with a splash of water. Flavors deepen overnight, making it taste even better.
What if my rice is still crunchy after cooking?
Add ½ cup hot water or stock, cover, and simmer for another 5-7 minutes. Check frequently to avoid overcooking.
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