18 Delicious Ground Beef and Rice Recipes for Every Occasion

Unlock the secret to effortless, hearty meals with our roundup of 18 delicious ground beef and rice recipes perfect for any occasion! Whether you’re craving quick weeknight dinners, comforting classics, or something new to spice up your meal rotation, we’ve got you covered. Dive in to discover dishes that promise to delight your taste buds and simplify your cooking routine. Let’s get cooking!

Classic Beef and Rice Stuffed Peppers

Let’s dive into making a comforting and hearty dish that’s perfect for any day of the week. Classic Beef and Rice Stuffed Peppers are not only nutritious but also a colorful way to bring everyone to the table.

Ingredients

• 4 large bell peppers (any color, but I love the vibrancy of red and yellow)
• 1 lb ground beef (85% lean for the best flavor and texture)
• 1 cup cooked white rice (I find day-old rice works wonderfully here)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced (fresh is always best)
• 1 can (14.5 oz) diced tomatoes, undrained (I prefer the fire-roasted variety for a smoky depth)
• 1 tsp dried oregano (crush it between your fingers to release the oils)
• 1/2 tsp salt (I like to use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the tops off the bell peppers and remove the seeds and membranes. A small paring knife works best for this.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 3-4 minutes.
4. Add the ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5-6 minutes. Tip: Drain any excess fat for a lighter dish.
5. Stir in the cooked rice, diced tomatoes, oregano, salt, and pepper. Cook for another 2 minutes to combine the flavors.
6. Stuff each bell pepper with the beef and rice mixture, packing it lightly. Place them in a baking dish.
7. Cover the dish with aluminum foil and bake for 30 minutes. Tip: This helps the peppers steam and become tender.
8. Remove the foil, sprinkle the shredded cheddar cheese on top of each pepper, and bake uncovered for an additional 10 minutes, or until the cheese is bubbly and slightly golden. Tip: For a crispier cheese top, broil for the last 2 minutes.

When these stuffed peppers come out of the oven, the cheese is gloriously melted, and the peppers are tender yet hold their shape. The filling is savory with a hint of smokiness from the tomatoes, making each bite a delightful mix of textures and flavors. Serve them with a side of crusty bread to soak up any juices, or atop a bed of greens for a lighter meal.

Savory Ground Beef and Rice Casserole

Kickstart your culinary journey with this comforting Savory Ground Beef and Rice Casserole, a dish that promises to deliver warmth and satisfaction with every bite. Perfect for beginners, this recipe walks you through each step methodically, ensuring a delicious outcome every time.

Ingredients

• 1 lb ground beef (I find 80/20 works best for flavor and moisture)
• 1 cup long-grain white rice (rinsed to remove excess starch)
• 2 cups beef broth (homemade or low-sodium store-bought for better control over saltiness)
• 1 medium onion, diced (yellow onions are my go-to for their sweetness when cooked)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tbsp extra virgin olive oil (my favorite for its fruity notes)
• 1 tsp smoked paprika (adds a lovely depth of flavor)
• Salt and pepper to taste (I like to start with 1/2 tsp salt and adjust from there)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add the diced onion to the skillet, cooking until translucent, about 5 minutes, stirring occasionally.
4. Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.
5. Add the ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes.
6. Mix in the rinsed rice, beef broth, salt, and pepper, bringing the mixture to a simmer.
7. Transfer the mixture to a greased 9×13 inch baking dish, covering tightly with aluminum foil.
8. Bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 10 minutes to let the top crisp slightly.
9. Let the casserole stand for 5 minutes before serving to allow the rice to fully absorb any remaining liquid.

The casserole emerges from the oven with a delightful contrast of textures—tender rice and beef beneath a slightly crispy top. Serve it with a side of steamed green beans or a crisp salad for a complete meal that’s sure to please.

Hearty Beef and Rice Soup

Warm up your kitchen and your soul with this comforting Hearty Beef and Rice Soup, a dish that combines tender beef, wholesome rice, and a rich broth for a meal that feels like a hug in a bowl. Perfect for beginners, this recipe walks you through each step to ensure delicious results every time.

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes (I find the marbling in chuck adds incredible flavor)
• 1 cup long-grain white rice (rinsing it removes excess starch for a clearer soup)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 cups beef broth (homemade or store-bought, but low-sodium is best to control saltiness)
• 1 large onion, diced (yellow onions are my preference for their sweetness when cooked)
• 2 carrots, peeled and sliced into rounds (adds a pop of color and sweetness)
• 2 celery stalks, diced (for that essential crunch and freshness)
• 3 garlic cloves, minced (because what’s soup without garlic?)
• 1 tsp dried thyme (it’s amazing how this herb elevates the beef flavor)
• Salt and freshly ground black pepper (to season, but we’ll be specific about amounts)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes. This ensures the beef sears properly without steaming.
2. Add the beef cubes in a single layer, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Sear until browned on all sides, about 5 minutes total. Tip: Don’t overcrowd the pot to get a good sear.
3. Remove the beef with a slotted spoon and set aside. In the same pot, add the onion, carrots, and celery. Cook until the onion is translucent, about 5 minutes, stirring occasionally.
4. Stir in the garlic and thyme, cooking for 1 minute until fragrant. This step builds the soup’s flavor base.
5. Return the beef to the pot along with any accumulated juices. Add the beef broth and bring to a boil. Tip: Skim off any foam that rises to the top for a clearer broth.
6. Reduce heat to low, cover, and simmer for 45 minutes. The beef should be tender enough to pierce with a fork easily.
7. Add the rinsed rice, cover, and simmer for another 15 minutes until the rice is cooked through. Tip: Check the soup at the 10-minute mark to ensure the rice isn’t overcooking.
8. Season with additional salt and pepper if needed, then serve hot. Just ladled into bowls, this soup is a hearty meal on its own, but a sprinkle of fresh parsley adds a bright finish. The tender beef and fluffy rice in a rich, savory broth make every spoonful satisfying.

Spicy Mexican Beef and Rice Skillet

This Spicy Mexican Beef and Rice Skillet is a one-pan wonder that brings the heat and the heartiness to your dinner table. Perfect for those evenings when you crave something flavorful but don’t want to fuss over multiple pots and pans.

Ingredients

• 1 lb ground beef (I like 85/15 for the perfect balance of flavor and juiciness)
• 1 cup long-grain white rice (basmati works wonders here for its fragrance and fluffiness)
• 2 cups water (for cooking the rice to perfection)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small onion, diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tbsp chili powder (adjust based on your heat preference)
• 1 tsp ground cumin (for that earthy depth)
• 1 can (14.5 oz) diced tomatoes, undrained (they add a nice acidity and moisture)
• 1 cup frozen corn kernels (a sweet crunch that contrasts beautifully with the spice)
• Salt to taste (I start with 1/2 tsp and adjust from there)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Add the ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 6 minutes.
5. Sprinkle the chili powder, ground cumin, and salt over the beef, stirring to coat evenly.
6. Pour in the diced tomatoes with their juices, frozen corn, and water, then bring the mixture to a boil.
7. Stir in the rice, reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and has absorbed all the liquid.
8. Remove from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.

Just before serving, fluff the rice with a fork to separate the grains. The dish should be moist but not wet, with each grain of rice perfectly cooked and infused with the spicy, savory flavors of the beef and spices. Serve with a dollop of sour cream or a sprinkle of fresh cilantro for a cool contrast.

Comforting Beef and Rice Porridge

Gathering around the table for a warm, hearty meal is one of life’s simple pleasures, and this Comforting Beef and Rice Porridge is no exception. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome every time.

Ingredients

• 1 cup jasmine rice (its fragrant aroma elevates the dish)
• 1 lb ground beef (I opt for 85% lean for the perfect balance of flavor and texture)
• 4 cups chicken broth (homemade is my preference, but store-bought works fine)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp salt (adjust based on your broth’s saltiness)
• 1/2 tsp black pepper (freshly ground for the best flavor)

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
4. Stir in the jasmine rice, coating it well with the beef and garlic mixture, about 1 minute.
5. Pour in the chicken broth, add salt and black pepper, and bring to a boil.
6. Reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
7. Remove from heat and let it sit, covered, for 5 minutes to allow the porridge to thicken.

After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. A bowl of this porridge offers a silky texture with the hearty richness of beef, perfect for chilly evenings. Try topping it with a soft-boiled egg or a sprinkle of green onions for an extra layer of flavor.

Easy One-Pot Ground Beef and Rice

Delving into the world of one-pot meals brings us to a comforting classic that’s both simple to make and satisfying to eat. This Easy One-Pot Ground Beef and Rice recipe is perfect for those evenings when you want a hearty meal without the hassle of multiple pots and pans.

Ingredients

• 1 lb ground beef (I like using 85% lean for the perfect balance of flavor and juiciness)
• 1 cup long-grain white rice (rinsed until the water runs clear to avoid clumping)
• 2 cups beef broth (homemade or store-bought, but low-sodium is my preference to control the saltiness)
• 1 medium onion, diced (yellow onions are my go-to for their sweetness when cooked)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tbsp extra virgin olive oil (my kitchen staple for sautéing)
• 1 tsp smoked paprika (for that subtle smoky depth)
• Salt and pepper (to season, but we’ll be specific about amounts in the steps)

Instructions

1. Heat the extra virgin olive oil in a large, deep skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and smoked paprika, cooking for just 30 seconds until fragrant to avoid bitterness.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes, seasoning with 1/2 tsp salt and 1/4 tsp pepper halfway through.
5. Mix in the rinsed rice, stirring to coat it with the beef and onion mixture, about 1 minute.
6. Pour in the beef broth, bring to a boil, then reduce the heat to low. Cover and simmer for 18 minutes, resisting the urge to peek to ensure the rice cooks evenly.
7. After 18 minutes, remove from heat and let it sit, covered, for 5 minutes to allow the rice to steam and absorb any remaining liquid.
8. Fluff the rice with a fork, taste, and adjust seasoning with additional salt and pepper if needed.

Here’s the beauty of this dish: the rice turns out perfectly fluffy, absorbing all the savory flavors of the beef and spices. Serve it straight from the skillet for a rustic presentation, or top with a sprinkle of fresh parsley for a pop of color and freshness.

Beef and Rice Stuffed Cabbage Rolls

Gathering around the table for a hearty meal is one of life’s simple pleasures, and these Beef and Rice Stuffed Cabbage Rolls are a perfect way to bring everyone together. Let me guide you through creating this comforting dish, step by step.

Ingredients

• 1 large head of cabbage – look for one that feels heavy for its size, indicating freshness.
• 1 lb ground beef – I prefer 85% lean for the best balance of flavor and moisture.
• 1 cup cooked white rice – leftover rice works wonderfully here.
• 1 small onion, finely diced – yellow onions are my go-to for their sweetness.
• 2 cloves garlic, minced – fresh garlic makes all the difference.
• 1 egg, lightly beaten – room temperature eggs blend more smoothly.
• 1 tsp salt – I like to use sea salt for its clean taste.
• 1/2 tsp black pepper – freshly ground pepper adds a nice kick.
• 1 can (15 oz) tomato sauce – choose a brand with no added sugars.
• 1 tbsp extra virgin olive oil – my favorite for its fruity notes.

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Bring a large pot of water to a boil. Carefully remove the core from the cabbage and submerge the whole head in the boiling water for about 3 minutes, or until the leaves are pliable. Tip: Use tongs to gently peel off the leaves as they soften.
3. In a mixing bowl, combine the ground beef, cooked rice, diced onion, minced garlic, egg, salt, and pepper. Mix until just combined to keep the beef tender.
4. Lay out a cabbage leaf and place about 1/4 cup of the beef mixture near the stem end. Fold in the sides and roll up tightly. Repeat with remaining leaves and filling.
5. Heat the olive oil in a skillet over medium heat. Brown the rolls on all sides for about 2 minutes per side to develop flavor.
6. Transfer the rolls to a baking dish, pour the tomato sauce over them, and cover with foil. Bake for 45 minutes, then uncover and bake for an additional 15 minutes to thicken the sauce.

Ready to serve, these cabbage rolls are tender with a savory filling, enveloped in a rich tomato sauce. For a creative twist, sprinkle with fresh parsley or serve over a bed of mashed potatoes for an extra comforting meal.

Flavorful Beef and Rice Pilaf

Ready to dive into a dish that combines hearty beef with aromatic rice? This Flavorful Beef and Rice Pilaf is a one-pot wonder that’s perfect for weeknight dinners, offering a satisfying meal with minimal cleanup.

Ingredients

• 1 lb ground beef (I like using 80/20 for that perfect fat ratio)
• 1 cup long-grain white rice (basmati works wonders here for its fragrance)
• 2 cups beef broth (homemade if you have it, for that deep flavor)
• 1 medium onion, finely diced (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 2 tbsp extra virgin olive oil (the good stuff for sautéing)
• 1 tsp ground cumin (toast it lightly for an extra flavor kick)
• Salt and pepper to taste (I start with 1/2 tsp salt and adjust as needed)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and ground cumin, cooking for another minute until fragrant.
4. Increase the heat to medium-high and add the ground beef, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
5. Tip: Drain excess fat if desired, but leaving a little adds flavor.
6. Add the rice to the skillet, stirring to coat it with the oil and beef mixture, about 1 minute.
7. Pour in the beef broth, bring to a boil, then reduce heat to low. Cover and simmer for 18 minutes.
8. Tip: Resist the urge to peek! Keeping the lid on ensures the rice cooks evenly.
9. After 18 minutes, remove from heat and let it sit, covered, for 5 minutes to steam.
10. Tip: Fluff the rice with a fork before serving to separate the grains.

Out of the skillet comes a pilaf with tender grains of rice, each coated in the rich flavors of beef and spices. Serve it with a side of crisp green salad or roasted vegetables for a complete meal that’s as colorful as it is delicious.

Quick Beef and Rice Stir Fry

Kickstart your weeknight dinner with this Quick Beef and Rice Stir Fry, a dish that’s as easy to make as it is delicious. Perfect for those evenings when time is tight but you’re craving something hearty and flavorful.

Ingredients

• 1 lb flank steak, thinly sliced against the grain (this ensures tenderness)
• 2 cups cooked white rice, day-old works best for that perfect fry
• 2 tbsp vegetable oil, my go-to for high heat cooking
• 1 tbsp minced garlic, because fresh is always better
• 1/2 cup soy sauce, for that deep, umami flavor
• 1 tbsp brown sugar, to balance the saltiness
• 1/2 tsp red pepper flakes, adjust to your heat preference
• 1 cup frozen mixed vegetables, a quick and easy veggie solution

Instructions

1. Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add the thinly sliced flank steak to the wok, spreading it out in a single layer. Cook for 2 minutes without stirring to get a nice sear.
3. Flip the steak pieces and cook for another 2 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets beautifully browned.
4. Add the minced garlic and stir for 30 seconds until fragrant, being careful not to burn it.
5. Pour in the soy sauce and sprinkle the brown sugar and red pepper flakes over the beef. Stir to coat evenly and cook for 1 minute.
6. Toss in the frozen mixed vegetables and cooked rice, breaking up any clumps. Tip: Use the back of your spoon to press the rice against the pan for that classic stir-fry texture.
7. Continue to stir and cook for 3-4 minutes, until everything is heated through and the rice starts to get slightly crispy.
8. Remove from heat and let it sit for a minute. Tip: This resting time allows the flavors to meld together beautifully.

Combining the savory beef with the slight sweetness of the sauce and the crunch of vegetables, this stir-fry is a textural delight. Serve it in a bowl topped with a fried egg for an extra layer of flavor and richness.

Cheesy Beef and Rice Bake

Unlocking the secrets to a comforting, hearty meal doesn’t have to be complicated, and this Cheesy Beef and Rice Bake is proof. Perfect for beginners and seasoned cooks alike, this dish combines simple ingredients into a flavorful, satisfying bake that’s sure to please.

Ingredients

• 1 lb ground beef (I find 85% lean gives the best flavor without being too greasy)
• 1 cup long-grain white rice (rinsed under cold water to remove excess starch)
• 2 cups beef broth (homemade or low-sodium store-bought works great)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice tang)
• 1/2 cup diced onions (yellow onions are my go-to for their sweetness when cooked)
• 1 tbsp olive oil (extra virgin is my preference for its fruity notes)
• 1 tsp garlic powder (for that quick garlic flavor without the chopping)
• 1/2 tsp salt (adjust based on your broth’s saltiness)
• 1/4 tsp black pepper (freshly ground if you have it)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat olive oil in a large skillet over medium heat. Add diced onions and sauté until translucent, about 3 minutes.
3. Add ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Tip: Draining excess fat here can prevent the bake from being too oily.
4. Stir in the rinsed rice, beef broth, garlic powder, salt, and black pepper. Bring to a simmer.
5. Transfer the mixture to a greased 9×13 inch baking dish. Cover tightly with aluminum foil.
6. Bake for 25 minutes, then remove the foil. Tip: The rice should be tender and most of the liquid absorbed at this point.
7. Sprinkle shredded cheddar cheese evenly over the top. Return to the oven, uncovered, for 5 minutes or until the cheese is bubbly and slightly golden. Tip: Letting it sit for 5 minutes before serving helps the layers set.

Layers of tender rice and savory beef come together under a blanket of melted cheese in this bake. Serve it with a crisp green salad or steamed vegetables for a complete meal that’s as easy to make as it is delicious to eat.

Beef and Rice Stuffed Zucchini Boats

Ready to transform your dinner routine with a dish that’s as fun to make as it is to eat? These Beef and Rice Stuffed Zucchini Boats are a hearty, flavorful meal that combines the freshness of zucchini with the richness of beef and rice, perfect for a satisfying dinner.

Ingredients

• 4 medium zucchinis – look for ones that are firm and evenly sized for uniform cooking.
• 1 lb ground beef – I prefer 85% lean for the perfect balance of flavor and juiciness.
• 1 cup cooked white rice – day-old rice works wonders here for texture.
• 1/2 cup diced onion – yellow onions are my go-to for their sweetness when cooked.
• 2 cloves garlic, minced – fresh is best for that punch of flavor.
• 1 tbsp extra virgin olive oil – my kitchen staple for sautéing.
• 1 tsp salt – to bring all the flavors together.
• 1/2 tsp black pepper – freshly ground adds a nice kick.
• 1/2 cup shredded mozzarella cheese – for that irresistible melt on top.

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the zucchinis in half lengthwise and scoop out the centers to create a ‘boat’, leaving about a 1/4-inch thick shell. Tip: Save the scooped zucchini to add into the beef mixture for extra moisture and flavor.
3. Heat the olive oil in a large skillet over medium heat. Add the onions and garlic, sautéing until translucent, about 3 minutes.
4. Add the ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Draining excess fat at this stage keeps the dish from being greasy.
5. Stir in the cooked rice, salt, and pepper, mixing well to combine. Add the reserved zucchini pieces if using.
6. Fill each zucchini boat with the beef and rice mixture, packing it lightly. Top with shredded mozzarella.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2 minutes.

These zucchini boats come out with a delightful contrast of textures – the tender zucchini, the hearty beef and rice filling, and the gooey cheese topping. Try serving them with a side of marinara sauce for dipping, or a fresh salad to round out the meal.

Homemade Beef and Rice Meatballs

Getting dinner on the table doesn’t have to be complicated, especially when you’ve got a recipe as straightforward and satisfying as these homemade beef and rice meatballs. Perfect for a weeknight meal or meal prep, they’re a hearty option that combines simplicity with flavor.

Ingredients

• 1 lb ground beef (I find 85% lean gives the best flavor without being too greasy)
• 1 cup cooked white rice (leftover rice works great here, saving you time)
• 1 large egg (room temperature eggs blend more smoothly into the mixture)
• 1/4 cup grated Parmesan cheese (the real deal, not the powdered stuff, makes a difference)
• 2 tbsp extra virgin olive oil (my go-to for frying, adds a nice richness)
• 1 tsp garlic powder (because fresh is great, but sometimes convenience wins)
• 1 tsp salt (I like to use sea salt for its cleaner taste)
• 1/2 tsp black pepper (freshly ground, if you can)

Instructions

1. In a large mixing bowl, combine the ground beef, cooked rice, egg, Parmesan cheese, garlic powder, salt, and black pepper. Mix gently with your hands until just combined; overmixing can make the meatballs tough.
2. Shape the mixture into 1.5-inch meatballs, rolling them gently between your palms to form smooth balls. This recipe should yield about 20 meatballs.
3. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering. A tip: if a small piece of the mixture sizzles upon contact, the oil is ready.
4. Add the meatballs to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for about 4 minutes on the first side, or until a deep golden brown forms.
5. Carefully turn each meatball and cook for another 3-4 minutes on the other side. They should feel firm to the touch when done.
6. Remove the meatballs from the skillet and let them rest on a paper towel-lined plate for a minute to absorb any excess oil.

Behold, your kitchen is now filled with the aroma of perfectly cooked beef and rice meatballs. Their exterior is delightfully crispy, while the inside remains tender and flavorful. Serve them over a bed of spaghetti with marinara sauce for a classic take, or get creative by tucking them into a sub roll with melted mozzarella for a meatball sandwich that’s sure to impress.

Beef and Rice Stuffed Bell Peppers

When you’re looking for a hearty meal that combines simplicity with flavor, beef and rice stuffed bell peppers are a perfect choice. This dish is a fantastic way to bring a colorful and nutritious option to your dinner table.

Ingredients

• 4 large bell peppers, any color (I love using a mix for a vibrant presentation)
• 1 lb ground beef (85% lean is my preference for the perfect balance of flavor and juiciness)
• 1 cup cooked white rice (leftover rice works wonderfully here)
• 1 small onion, finely diced (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 can (14.5 oz) diced tomatoes, undrained (I prefer the fire-roasted variety for an extra smoky flavor)
• 1 tsp dried oregano (crush it between your fingers to release its oils before adding)
• 1/2 tsp salt (I always use sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground is best)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice tang)
• 2 tbsp extra virgin olive oil (my favorite for its fruity notes)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the tops off the bell peppers and remove the seeds and membranes. A small paring knife works best for this.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
4. Add the garlic and cook for another 30 seconds, just until fragrant. Tip: Don’t let the garlic brown or it will turn bitter.
5. Increase the heat to medium-high and add the ground beef. Cook until no longer pink, breaking it apart with a spoon, about 5-7 minutes.
6. Stir in the cooked rice, diced tomatoes, oregano, salt, and pepper. Let the mixture simmer for 2-3 minutes to blend the flavors.
7. Stuff the bell peppers with the beef and rice mixture, packing it down lightly. Place them in a baking dish.
8. Sprinkle the shredded cheddar cheese on top of each pepper. Tip: For extra browning, place under the broiler for the last 2 minutes of baking.
9. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden.

Great for a cozy dinner, these stuffed bell peppers offer a delightful contrast between the tender pepper and the savory, cheesy filling. Serve them with a side of crusty bread to soak up any delicious juices that escape during baking.

Asian Inspired Beef and Rice Bowl

Out of all the quick and satisfying meals to whip up on a busy weeknight, this Asian Inspired Beef and Rice Bowl stands out for its simplicity and depth of flavor. Let me guide you through creating this dish that’s sure to become a staple in your recipe rotation.

Ingredients

• 1 cup jasmine rice – its fragrant aroma is unmatched, making it my top choice for this dish.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes and health benefits.
• 1 lb ground beef – I recommend 80/20 for the perfect balance of flavor and juiciness.
• 2 cloves garlic, minced – fresh is best here for that punch of flavor.
• 1/4 cup soy sauce – opt for low sodium to control the saltiness of the dish.
• 1 tbsp brown sugar – it adds a subtle sweetness that rounds out the flavors.
• 1/2 tsp ginger powder – a quick alternative to fresh ginger that still packs a punch.
• 2 cups broccoli florets – for a crisp texture and a pop of color.
• 1 tbsp sesame seeds – toasted, for a nutty finish.

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. Cook the rice according to package instructions, usually about 1 cup rice to 1.5 cups water, simmered covered for 18 minutes.
3. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
4. Add the ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5-7 minutes.
5. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
6. Mix in the soy sauce, brown sugar, and ginger powder, stirring well to combine and simmer for 2 minutes.
7. Add the broccoli florets to the skillet, cover, and steam for 3-4 minutes until bright green and tender-crisp.
8. Fluff the cooked rice with a fork and divide it among bowls.
9. Top the rice with the beef and broccoli mixture, then sprinkle with toasted sesame seeds.

Vibrant and flavorful, this bowl combines the tender juiciness of beef with the crisp freshness of broccoli, all tied together with the aromatic jasmine rice. Serve it with a side of kimchi or a drizzle of sriracha for an extra kick.

Beef and Rice Stuffed Tomatoes

Yearning for a dish that combines the heartiness of beef with the freshness of tomatoes? Let’s dive into making Beef and Rice Stuffed Tomatoes, a perfect blend of flavors and textures that’s sure to impress.

Ingredients

• 4 large tomatoes – Look for ones that are firm yet ripe for easy hollowing.
• 1 cup cooked rice – I love using jasmine rice for its fragrant aroma.
• 1/2 lb ground beef – Opt for lean beef to keep the dish from being too greasy.
• 1 tbsp extra virgin olive oil – My go-to for sautéing, adds a nice depth of flavor.
• 1/2 cup diced onions – Yellow onions work best here for their sweetness.
• 1 garlic clove, minced – Freshly minced garlic makes all the difference.
• 1/2 tsp salt – Just enough to enhance the natural flavors.
• 1/4 tsp black pepper – Freshly ground pepper is my preference.
• 1/4 cup grated Parmesan cheese – Adds a lovely cheesy finish.

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the tops off the tomatoes and carefully scoop out the insides, leaving a shell. Save the pulp for another use.
3. Heat the olive oil in a pan over medium heat. Add the onions and garlic, sautéing until soft, about 3 minutes.
4. Add the ground beef to the pan, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
5. Stir in the cooked rice, salt, and pepper, mixing well to combine all the flavors.
6. Fill each tomato shell with the beef and rice mixture, packing it lightly.
7. Sprinkle the top of each stuffed tomato with Parmesan cheese.
8. Bake in the preheated oven for 20 minutes, or until the tomatoes are tender and the cheese is golden.

Serve these stuffed tomatoes warm, and enjoy the contrast between the juicy tomato and the savory filling. They’re perfect as a main dish or a hearty side.

Beef and Rice Hamburger Helper Homemade

This homemade version of Beef and Rice Hamburger Helper is a comforting classic that’s surprisingly simple to whip up. Think of it as your weeknight dinner hero, ready in under 30 minutes.

Ingredients

• 1 lb ground beef (I like 80/20 for the best flavor and juiciness)
• 1 cup long-grain white rice (rinsed under cold water to remove excess starch)
• 2 cups beef broth (homemade or low-sodium store-bought works great)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced (fresh is best here for that punch of flavor)
• 1 tsp paprika (smoked paprika adds a nice depth)
• 1/2 tsp salt (adjust based on your broth’s saltiness)
• 1/4 tsp black pepper (freshly ground for the best aroma)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 3 minutes. Tip: Don’t rush this step; caramelized onions add sweetness.
3. Stir in the minced garlic and cook for 30 seconds until fragrant. Tip: Garlic burns easily, so keep the heat moderate.
4. Increase the heat to medium-high and add the ground beef. Break it apart with a spoon and cook until no longer pink, about 5 minutes. Tip: For extra flavor, let the beef get a slight crust before breaking it up.
5. Sprinkle the paprika, salt, and pepper over the beef, stirring to combine.
6. Add the rinsed rice to the skillet, stirring to coat the grains with the beef and spices.
7. Pour in the beef broth, bring to a boil, then reduce the heat to low. Cover and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
8. Remove from heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become fluffy.

Just like that, you’ve got a hearty, flavorful dish that’s creamy and satisfying. Serve it with a sprinkle of fresh parsley or a side of steamed veggies for a complete meal.

Beef and Rice Stuffed Acorn Squash

Gathering around the table for a hearty meal is one of life’s simple pleasures, and this Beef and Rice Stuffed Acorn Squash is a dish that promises to deliver both comfort and flavor in every bite. Perfect for those chilly evenings, it’s a wholesome recipe that combines the sweetness of acorn squash with the savory richness of beef and rice.

Ingredients

• 2 medium acorn squashes, halved and seeded (look for ones that stand flat when halved)
• 1 lb ground beef (I find 85% lean strikes the perfect balance)
• 1 cup cooked rice (white or brown, but I love the nuttiness of brown rice here)
• 1 small onion, finely diced (yellow onions are my go-to for their sweetness)
• 2 cloves garlic, minced (fresh is best for that punch of flavor)
• 1 tbsp extra virgin olive oil (my kitchen staple for sautéing)
• 1 tsp dried thyme (rub between your fingers to release its aroma)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)
• 1/2 cup shredded mozzarella cheese (for that irresistible melt)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the squash.
2. Brush the cut sides of the acorn squash halves with olive oil, then place them cut-side down on a baking sheet. Roast for 25 minutes until just tender. Tip: A fork should easily pierce the flesh but not go through effortlessly.
3. While the squash roasts, heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes. Tip: Stir frequently to prevent burning.
4. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Drain any excess fat.
5. Stir in the cooked rice, thyme, salt, and pepper, mixing well to combine. Cook for another 2 minutes to let the flavors meld.
6. Remove the squash from the oven and flip them cut-side up. Divide the beef and rice mixture among the squash halves, packing it gently. Sprinkle with mozzarella cheese.
7. Return to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden. Tip: For extra browning, broil for the last 2 minutes.

Presenting a delightful contrast of textures, the tender squash pairs beautifully with the hearty filling, while the melted cheese adds a creamy finish. Serve it straight from the oven for a visually appealing and satisfying meal that’s sure to impress.

Beef and Rice stuffed Eggplant

Eggplant takes center stage in this hearty dish, where it’s transformed into a vessel for a savory beef and rice filling. Perfect for a cozy dinner, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 2 medium eggplants – look for firm, shiny skins.
• 1 lb ground beef – I lean towards 85/15 for the perfect fat ratio.
• 1 cup cooked rice – leftover rice works wonders here.
• 1 small onion, finely diced – yellow onions are my go-to for their sweetness.
• 2 cloves garlic, minced – fresh is best for that punch of flavor.
• 1 tbsp extra virgin olive oil – my kitchen staple for sautéing.
• 1 tsp salt – to season the eggplant and filling.
• 1/2 tsp black pepper – freshly ground adds a nice kick.
• 1/2 cup tomato sauce – homemade or store-bought, both work.
• 1/2 cup shredded mozzarella cheese – for that irresistible melt.

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the eggplants in half lengthwise and scoop out the center, leaving a 1/2-inch thick shell. Tip: Salt the shells lightly and let them sit for 10 minutes to remove bitterness.
3. In a skillet over medium heat, warm the olive oil and sauté the onion until translucent, about 5 minutes.
4. Add the garlic and ground beef to the skillet, cooking until the beef is browned, about 7 minutes. Tip: Break the beef into small crumbles for even cooking.
5. Stir in the cooked rice, tomato sauce, salt, and pepper, mixing well to combine. Let it simmer for 2 minutes to meld the flavors.
6. Fill the eggplant shells with the beef and rice mixture, packing it gently. Top with mozzarella cheese.
7. Bake in the preheated oven for 25-30 minutes, until the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Outcome: The eggplant becomes tender and creamy, contrasting beautifully with the hearty, flavorful filling. Serve it with a side of crusty bread to soak up any juices, or atop a bed of greens for a lighter meal.

Conclusion

Zesty flavors await in these 18 ground beef and rice recipes, perfect for any occasion! Whether you’re craving comfort food or something new, this roundup has you covered. We’d love to hear which dishes become your favorites—drop us a comment below. Loved what you saw? Share the culinary inspiration with friends by pinning this article on Pinterest. Happy cooking!

Bella Bacinos