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Ground beef, rice, corn and kidney beans topped with melted cheddar in a white bowl on a blue background.
Dinner · American

Hamburger Skillet

The rice cooks right in the tomatoes and spices, so it soaks up all the flavor and there's no second pot to wash. Beef, beans, corn and cheese make it a full dinner in one skillet, with plenty left for tomorrow's lunch.

Quick facts

40 min(10 prep, 30 cook)

6 servings

  • Gluten-free

Contains: Milk

Step 0

Get it all out

Tick things off as they hit the counter.

  • 1 lb lean ground beef, 15% fat or less
  • ½ cup onion, chopped
  • ½ cup green bell pepper, chopped
  • 2 cups water
  • 1 cup long-grain white rice, uncooked
  • 1 tsp garlic powder
  • 1 tbsp chili powder, a brand labeled gluten-free
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 1 can diced tomatoes, 15 oz, with their juice
  • 1½ cups corn kernels, canned and drained, frozen, or cooked fresh
  • 1 can red kidney beans, 15 oz, drained and rinsed
  • ½ cup cheddar cheese, grated
Then

Let 'em cook

Tap Done as you go. Each step lists what goes in.

  1. 1

    Put the ground beef, onion and bell pepper in a large, deep skillet with a lid over medium heat. Cook, breaking the beef into small crumbles with a wooden spoon, until no pink remains and an instant-read thermometer in the beef reads 160°F, 5 to 7 minutes. Wash your hands and anything that touched the raw beef.

    • 1 lb lean ground beef
    • ½ cup onion
    • ½ cup green bell pepper
  2. 2

    Turn off the heat. Tilt the skillet and spoon the fat that pools at the edge into a heatproof bowl or empty can, then throw it out once it cools.

  3. 3

    Stir in the water, rice, garlic powder, chili powder, salt, black pepper, tomatoes with their juice, corn and kidney beans until evenly mixed. Turn the heat to medium-high and bring to a boil, with bubbles breaking all over the surface, 2 to 3 minutes.

    • 2 cups water
    • 1 cup long-grain white rice
    • 1 tsp garlic powder
    • 1 tbsp chili powder
    • ¼ tsp salt
    • ¼ tsp ground black pepper
    • 1 can diced tomatoes
    • 1½ cups corn kernels
    • 1 can red kidney beans
  4. 4

    Cover the skillet, turn the heat to low and simmer until the rice is tender and has soaked up most of the liquid, about 20 minutes. Bite a grain to check: it should be soft all the way through.

    • 1 cup long-grain white rice
  5. 5

    Take the skillet off the heat and sprinkle the cheddar over the top. Serve hot once the cheese melts, about 1 minute. Put leftovers in the fridge within 2 hours.

    • ½ cup cheddar cheese