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This quick and easy Herby Beef and Rice Skillet comes together in one pan in under 30 minutes. Fluffy rice and browned ground beef tossed with sweet peas, green olives, and plenty of fresh herbs, then finished with a squeeze of lemon. It’s a simple, high-protein weeknight dinner that’s fresh, savory, and full of flavor.
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I have been making a version of this recipe for dinner for years. It’s a pretty foolproof template: ground meat + rice + veg + acid. The meat browns, creating a savory base for the rice and aromatics to cook, quick cooking veggies like peas, spinach or herbs add an element of freshness and a squeeze of lemon or splash of vinegar brings everything to life. This skillet dinner’s cousin is this One Pan Curry Rice and Beef which has a more Indian-inspired flavor profile.
This Herby Beef and Rice Skillet is a favorite of mine. It’s hearty and comforting but also the perfect balance of lean protein, carbs, fiber and micronutrients. Herbs don’t really get much attention for their health benefits because most people use them as a garnish but they’re actually comparable to veggies like spinach and broccoli in terms of micronutrients.
So it’s healthy, easy to make, and even easier to clean up. Most importantly, it’s delicious. It also keeps well, which makes this recipe a great meal-prep option and I genuinely don’t mind eating a few days in a row. Anyway, I hope you love it. Happy cooking!
Ingredients
Olive oil: Used to brown the beef and help build flavor in the skillet. You can also use avocado oil or another neutral oil.
Lean ground beef: I use 90/10 ground beef which has just enough fat to add flavor and savoriness without making the dish greasy. 93/7 beef also works.
Scallions: Adds a mild onion flavor that works especially well with the fresh herbs and lemon.
Garlic: Forever and always.
Kosher salt: You might need more than you think here because we’re seasoning both the rice and beef. Also there’s no stock or other salty ingredients (except the olives) so we’re relying on regular old salt to bring out all the other flavors.
Long-grain white rice: Long-grain rice stays relatively separate and fluffy as it cooks. Avoid substituting another type of rice without adjusting the liquid and cooking time.
Castelvetrano olives: These mild, buttery olives add a briny bite without overpowering the rest of the dish.
Fresh herbs: Use any combination of dill, parsley, mint, and chives. A mix gives the skillet the freshest, most layered flavor.
Fresh English peas: Added at the end so they gently steam and stay sweet, tender, and bright green. Feel free to swap in frozen peas.
Lemon juice: Brightens the skillet and balances the richness of the beef and olives.
Plain yogurt: Served on top for a cool, creamy contrast to the warm rice, herbs, and lemon.
How to make Herby Beef and Rice Skillet (step-by-step)
Step 1: Brown the beef. Heat the olive oil in a large lidded skillet over medium-high heat. Once shimmering, add the ground beef and press it into an even layer with a spatula. Cook, undisturbed, for 5–7 minutes, until deeply browned on the bottom.
Step 2: Add the aromatics. Scatter the scallions, garlic, and salt over the beef. Break the beef into bite-size pieces with a spatula and cook briefly until the scallions and garlic are fragrant.
Step 3: Cook the rice. Add the water and rice and stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover. Cook, undisturbed, for 15 minutes.
Step 4: Steam the peas. Remove the skillet from the heat and quickly scatter the peas over the rice. Replace the lid and let stand for 5–10 minutes, allowing the rice to finish steaming and the peas to soften and turn bright green.
Recipe Tip
The key to fluffy, perfectly cooked rice is to leave it alone. Lift the lid only once very briefly to add the peas, but other than that keep it tightly on and don’t stir the rice at any point while it cooks.
Step 5: Finish the skillet. Fluff the rice, then fold in the olives, fresh herbs, and lemon juice. Taste and season with additional salt or lemon juice as needed. Avoid aggressively stirring so the grains of rice remain intact.
Step 6: Serve. Spoon into bowls and serve warm with plain yogurt.
Tips for success + serving ideas
- Use a skillet with a tight-fitting lid. Rice cooks through trapped steam as well as direct heat. A loose lid allows too much moisture to escape and can leave the rice undercooked.
- Stick with long-grain white rice unless you adjust the recipe. Jasmine or another long-grain white rice should behave similarly, but brown rice and short-grain rice require different amounts of liquid and different cooking times.
- Add the herbs after cooking. Prolonged heat dulls both their color and their more delicate aromatic compounds. Folding them into the hot rice at the end gives the dish a much fresher flavor.
- Taste after adding the olives. Castelvetrano olives bring their own salinity, so wait until everything is combined before deciding whether the skillet needs additional salt.
- Serving ideas:
- Plain yogurt + a pinch of salt
- Tomato and/or cucumber salad
- Arugula tossed with olive oil and lemon
- Wilted spinach with olive oil and salt
- On it’s own!
More one pan recipes
One Pan Shawarma Chicken and Rice
Moroccan-Spiced Chicken and Couscous Skillet
Made this recipe? I would love to hear what you think in the review section down below! Also, make sure to tag @wandering_chickpea on Instagram with your creations and save this recipe on Pinterest for later
Herby Beef and Rice Skillet
Equipment
- Skillet with tight-fitting lid
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef, 90-93%
- 1 bunch scallions, chopped
- 3 garlic cloves, minced or thinly sliced
- 1 1/4 tsp kosher salt, plus more to taste
- 1 1/2 cups water
- 3/4 cup long-grain white rice, dry
- 12-15 Castelvetrano olives, roughly chopped
- 1 cup fresh herbs, dill, parsley, mint and/or chives
- 1 cup fresh shelled English peas
- Juice from 1/2 lemon
- Plain yogurt for serving
Instructions
- Heat the olive oil in a large lidded skillet over medium-high heat. Once shimmering, add the ground beef and press it into an even layer with a spatula. Cook, undisturbed, for 5–7 minutes, until browned on the bottom.
- Scatter the scallions, garlic, and salt over the beef. Break the meat into bite-size pieces before adding the rice and water. Bring to a boil, then reduce the heat to low and cover with a tight-fitting lid. Cook, undisturbed, for 12 minutes.
- After 12 minutes, quickly lift the lid and scatter the peas over top. Cover and cook on low for another 5 minutes then let stand off the heat, still covered, for an additional 10 minutes.
- Fluff the rice, then fold in the olives, herbs, and lemon juice. Taste and season with additional salt and lemon juice as needed. Serve warm with yogurt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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