20 Flavorful Ground Beef and Rice Recipes for Busy Nights

Busy nights call for quick, hearty meals that don’t skimp on flavor—and ground beef and rice are the ultimate weeknight heroes! Whether you’re craving cozy comfort food, global-inspired dishes, or something fresh and seasonal, we’ve rounded up 20 delicious recipes that come together fast. From one-pan wonders to family favorites, these meals will save your sanity (and satisfy hungry appetites). Let’s dig in!

Classic Beef and Rice Casserole

This hearty casserole is the ultimate comfort food—tender beef, fluffy rice, and melty cheese come together in one fuss-free dish.

Ingredients:

• 1 lb ground beef
• 1 cup uncooked long-grain white rice
• 1 (10.5 oz) can condensed cream of mushroom soup
• 1 1/2 cups beef broth
• 1 small yellow onion, diced
• 1 cup shredded cheddar cheese
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. In a skillet over medium heat, brown the ground beef with the diced onion, breaking it into crumbles, until no pink remains (about 5–7 minutes). Drain excess fat.
2. Stir in the uncooked rice, cream of mushroom soup, beef broth, Worcestershire sauce (1 tbsp), garlic powder (1 tsp), salt (1/2 tsp), and black pepper (1/4 tsp). Bring to a simmer, then remove from heat.
3. Transfer the mixture to a greased 9×13-inch baking dish. Cover tightly with foil and bake for 45 minutes.
4. Uncover, sprinkle with cheddar cheese (1 cup), and bake for another 10 minutes until bubbly and golden.

The magic here? The rice cooks right in the casserole, soaking up all the savory flavors while staying perfectly tender. No pre-boiling required!

Tip: For a crispy topping, broil for 1–2 minutes after baking—just keep an eye on it!

Spicy Mexican Beef and Rice Skillet

This one-pan wonder packs bold Mexican flavors with tender beef, fluffy rice, and just the right kick of heat—perfect for busy weeknights!

Ingredients:

• 1 lb ground beef (85% lean)
• 1 cup long-grain white rice, uncooked
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
• 1 ½ cups low-sodium beef broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• ½ cup shredded cheddar cheese (optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the ground beef and cook, breaking it up, until browned (5–6 minutes). Drain excess fat.
2. Stir in onion, bell pepper, and garlic; cook until softened (3–4 minutes).
3. Add 1 tbsp chili powder, 1 tsp cumin, ½ tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper; toast for 30 seconds until fragrant.
4. Pour in 1 cup rice, diced tomatoes with chiles, and 1 ½ cups beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender.
5. Remove from heat. If using, sprinkle with ½ cup cheddar cheese, cover for 2 minutes to melt, then garnish with cilantro.

The smoky paprika and green chiles add depth to this dish, while the melty cheese (if you’re indulging) ties it all together. Leftovers? Even better the next day!

Tip: For extra heat, swap the diced tomatoes with hot Rotel or add a minced jalapeño with the bell pepper.

Cheesy Ground Beef and Rice Bake

This hearty, one-pan wonder is pure comfort food magic—melty cheese, savory beef, and fluffy rice come together in a dish that’s as easy as it is satisfying.

Ingredients

• 1 lb ground beef (80/20 recommended)
• 1 cup uncooked long-grain white rice
• 1 (15 oz) can diced tomatoes, undrained
• 1 (8 oz) can tomato sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp dried oregano
• ½ tsp black pepper
• 1 tbsp olive oil
• 2 cups beef broth

Instructions

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large oven-safe skillet over medium heat. Add ground beef and cook, breaking it apart, until browned (5–6 minutes). Drain excess fat.
2. Add diced onion and cook until softened (3–4 minutes). Stir in 2 cloves minced garlic, 1 tsp salt, 1 tsp oregano, and ½ tsp black pepper; cook 1 minute until fragrant.
3. Add uncooked rice, diced tomatoes, tomato sauce, and 2 cups beef broth. Bring to a simmer, then cover and transfer to the oven. Bake 25 minutes.
4. Uncover, top with 1 cup cheddar and 1 cup mozzarella, and bake 5 more minutes until cheese is bubbly. Let stand 5 minutes before serving.

The secret? The rice cooks right in the skillet, soaking up all the rich flavors while keeping cleanup minimal.

Tip: For a crispy cheese crust, broil the bake for 1–2 minutes at the end (watch closely!).

Beef and Rice Stuffed Bell Peppers

These hearty stuffed peppers are packed with savory beef, fluffy rice, and just the right amount of melty cheese—comfort food at its finest!

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground beef (85% lean)
• 1 cup cooked white rice
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and arrange hollowed bell peppers inside.
2. In a skillet over medium heat, cook ground beef until browned, about 5 minutes. Drain excess fat, then add onion and garlic; sauté for 3 minutes until softened.
3. Stir in cooked rice, tomato sauce, oregano, cumin, salt, and black pepper. Simmer for 2 minutes, then remove from heat.
4. Spoon the beef-rice mixture into each pepper, packing gently. Top with shredded cheese.
5. Bake for 25–30 minutes until peppers are tender and cheese is bubbly. Let rest 5 minutes before serving.

The tomato sauce keeps the filling juicy, while the peppers soften just enough to hold their shape—no soggy bottoms here!

Tip: For extra flavor, swap half the tomato sauce with fire-roasted diced tomatoes.

One-Pot Ground Beef and Rice Pilaf

This hearty one-pot wonder combines savory ground beef with fluffy rice and warm spices—perfect for busy weeknights when you want big flavor with minimal cleanup.

Ingredients:

• 1 lb lean ground beef
• 1 cup long-grain white rice, rinsed
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 cups low-sodium beef broth
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add ground beef and cook for 5 minutes, breaking it apart with a spoon, until no pink remains.
2. Add onion and sauté for 3 minutes until softened. Stir in garlic, cumin, smoked paprika, salt, and black pepper; cook for 1 minute until fragrant.
3. Add rice and toast for 1 minute, stirring constantly. Pour in beef broth, scraping up any browned bits. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes (no peeking!).
4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with parsley.

The magic here? Toasting the rice with the spices before simmering gives every bite a deeply aromatic, almost nutty flavor.

Tip: For extra richness, stir in a pat of butter before serving—it’ll melt into the rice like a dream.

Teriyaki Beef and Rice Bowls

These savory-sweet bowls are a weeknight hero—tender beef, sticky teriyaki glaze, and fluffy rice come together in under 30 minutes.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 1/3 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tbsp vegetable oil
• 2 cups cooked white rice
• 1 tbsp sesame seeds
• 2 green onions, thinly sliced

Instructions:

1. Whisk together soy sauce, honey, rice vinegar, garlic, and ginger in a small bowl. In another bowl, mix cornstarch and water until smooth.
2. Heat vegetable oil in a large skillet over high heat. Add flank steak and cook for 2–3 minutes until browned but still pink in spots. Transfer to a plate.
3. Reduce heat to medium, pour the soy sauce mixture into the skillet, and simmer for 1 minute. Stir in cornstarch slurry and cook for 1–2 minutes until glossy and thickened.
4. Return beef to the skillet, tossing to coat in the sauce. Cook for 1 minute until heated through.
5. Divide rice among bowls, top with beef and sauce, and sprinkle with sesame seeds and green onions.

The magic here? The cornstarch slurry gives the teriyaki sauce that perfect cling-to-every-bite thickness—no watery disappointments!

Tip: Freeze the flank steak for 20 minutes before slicing—it’ll make ultra-thin cuts a breeze.

Beef and Rice Stuffed Cabbage Rolls

These comforting Beef and Rice Stuffed Cabbage Rolls are like little bundles of savory goodness—perfect for a cozy family dinner or meal prep that tastes even better the next day.

• 1 large head green cabbage (about 2 lbs)
• 1 lb ground beef (85% lean)
• 1/2 cup uncooked long-grain white rice
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 (15 oz) can tomato sauce, divided
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup beef broth

1. Bring a large pot of water to a boil. Core the cabbage and simmer whole for 5–7 minutes until leaves soften. Peel off 12 large leaves, trim thick ribs, and pat dry.
2. In a bowl, combine ground beef, uncooked rice, onion, garlic, 1/4 cup tomato sauce, Worcestershire sauce, smoked paprika, oregano, salt, and pepper. Mix gently with hands.
3. Place 1/4 cup filling near the base of each leaf. Fold sides inward, then roll tightly. Arrange seam-side down in a greased 9×13″ baking dish.
4. Whisk remaining tomato sauce with beef broth and pour over rolls. Cover tightly with foil and bake at 350°F for 1 hour 15 minutes until rice is tender and cabbage is caramelized at the edges.

The magic here? The rice cooks inside the rolls, soaking up all the rich flavors while keeping the beef juicy. No pre-cooking required!

Tip: Freeze extras before baking—just thaw overnight and pop in the oven when cravings strike.

Ground Beef and Rice Soup

This hearty soup is a one-pot wonder, combining savory ground beef, tender rice, and veggies in a rich broth that’ll warm you up from the inside out.

Ingredients:

• 1 lb lean ground beef
• 1 medium yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tsp salt
• 6 cups low-sodium beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup long-grain white rice, uncooked
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large pot over medium-high heat, cook the ground beef until browned, breaking it into crumbles, about 5–6 minutes. Drain excess fat.
2. Add the onion, carrots, celery, and garlic. Cook for 5 minutes, stirring occasionally, until veggies soften.
3. Stir in 1 tsp dried thyme, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1 tsp salt. Cook for 1 minute until fragrant.
4. Pour in the beef broth and diced tomatoes with their juices. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
5. Add the rice and simmer uncovered for 15–18 minutes, stirring occasionally, until rice is tender.
6. Stir in 2 tbsp fresh parsley before serving.

The smoked paprika adds a subtle depth to the broth, while the rice soaks up all the savory flavors—making every spoonful extra satisfying.

Tip: For a thicker soup, let it sit off the heat for 5–10 minutes before serving; the rice will absorb more liquid.

Beef and Rice Lettuce Wraps

These Beef and Rice Lettuce Wraps are a light yet satisfying meal, packed with savory flavors and a refreshing crunch—perfect for busy weeknights or casual entertaining.

• 1 lb ground beef (85% lean)
• 1 cup cooked white rice
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• 1/4 tsp black pepper
• 8 large butter lettuce leaves, rinsed and patted dry
• 2 green onions, thinly sliced (for garnish)

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
2. Add the ground beef, breaking it apart with a spatula, and cook for 5–6 minutes until browned. Drain excess fat if needed.
3. Reduce heat to medium and stir in 2 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tsp sesame oil, 1/2 tsp ground ginger, and 1/4 tsp black pepper. Cook for 1 minute to blend flavors.
4. Fold in the cooked rice and heat through, about 2 minutes. Remove from heat.
5. Spoon the beef-rice mixture into the lettuce leaves, garnish with sliced green onions, and serve immediately.

The contrast of warm, savory filling with cool, crisp lettuce makes these wraps irresistibly fresh—no utensils required!

Tip: For extra crunch, top with shredded carrots or chopped peanuts before serving.

Korean Beef and Rice Stir-Fry

This savory-sweet stir-fry comes together in under 20 minutes, packing bold gochujang flavor into every bite—perfect for busy weeknights!

Ingredients:

• 1 lb ground beef (85% lean)
• 3 cups cooked white rice (day-old works best)
• 2 tbsp vegetable oil, divided
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 4 green onions, sliced (white and green parts separated)
• 1 tbsp toasted sesame seeds

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high. Add ground beef and cook for 5 minutes, breaking it into crumbles, until no pink remains. Drain excess fat.
2. Push beef to one side; add remaining 1 tbsp vegetable oil to the empty space. Sauté garlic, ginger, and white parts of green onions for 30 seconds until fragrant.
3. Stir in brown sugar, soy sauce, gochujang, and rice vinegar. Cook for 1 minute until the sauce thickens slightly.
4. Add cooked rice, tossing to coat evenly. Drizzle with sesame oil and stir-fry for 2–3 minutes until rice is heated through.
5. Garnish with green onion tops and sesame seeds.

The magic here? Gochujang’s fermented depth balances the sweet-salty sauce, while day-old rice soaks up every drop without turning mushy.

Tip: For extra crunch, toss in matchstick carrots or bell peppers with the garlic.

Ground Beef and Rice Enchiladas

These hearty enchiladas are packed with savory ground beef, fluffy rice, and melty cheese—perfect for a comforting weeknight dinner that everyone will love.

Ingredients:

• 1 lb ground beef
• 1 cup cooked white rice
• 1 (10 oz) can red enchilada sauce
• 8 (6-inch) flour tortillas
• 1 1/2 cups shredded cheddar cheese, divided
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• Fresh cilantro, for garnish (optional)

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium heat. Add diced onion and cook for 3 minutes until softened. Stir in minced garlic, ground cumin, chili powder, salt, and black pepper; cook for 30 seconds until fragrant.
2. Add ground beef and cook, breaking it apart, until browned (about 6 minutes). Drain excess fat, then stir in cooked rice and 1/2 cup enchilada sauce.
3. Spread 1/4 cup enchilada sauce in the bottom of a 9×13-inch baking dish. Fill each tortilla with a heaping 1/3 cup of the beef mixture and 1 tbsp shredded cheese. Roll tightly and place seam-side down in the dish.
4. Pour remaining enchilada sauce over the top and sprinkle with remaining cheese. Bake for 20 minutes until bubbly and golden. Garnish with cilantro if desired.

The combo of tender beef, fluffy rice, and tangy enchilada sauce makes these enchiladas irresistibly satisfying—plus, they reheat like a dream for leftovers!

Tip: For extra flavor, toast the tortillas lightly in a dry skillet before filling—it helps prevent sogginess.

Beef and Rice Shepherd’s Pie

This hearty twist on classic shepherd’s pie swaps mashed potatoes for fluffy rice, creating a comforting, one-dish meal that’s packed with savory flavor.

Ingredients

• 1 lb ground beef (85% lean)
• 1 cup long-grain white rice, uncooked
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots blend
• 2 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 375°F. In a large oven-safe skillet, brown ground beef over medium heat for 5–6 minutes, breaking it into crumbles. Drain excess fat.
2. Add diced onion and minced garlic; sauté for 3 minutes until softened. Stir in frozen peas and carrots, uncooked rice, beef broth, Worcestershire sauce, dried thyme, salt, and black pepper. Bring to a simmer.
3. Cover and cook on low for 15 minutes, or until rice is tender and liquid is absorbed. Remove from heat and fluff rice with a fork.
4. Sprinkle shredded cheddar evenly over the top. Bake uncovered at 375°F for 10–12 minutes until cheese is bubbly and lightly browned.

The crispy cheese layer contrasts perfectly with the tender rice and savory beef—a satisfying upgrade from the usual mashed potato topping!

Tip: For extra richness, stir 2 tbsp of cream cheese into the rice mixture before adding the cheese topping.

Garlic Butter Beef and Rice Skillet

This one-pan wonder is packed with savory garlic butter flavors and comes together in under 30 minutes—perfect for busy weeknights when you want something hearty without the fuss.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1 cup long-grain white rice, uncooked
• 1 ½ cups low-sodium beef broth
• 4 tbsp unsalted butter, divided
• 4 garlic cloves, minced
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Melt 2 tbsp butter in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned (5–6 minutes). Drain excess fat.
2. Push beef to one side; melt remaining 2 tbsp butter in the empty space. Add garlic and sauté until fragrant (30 seconds). Stir into the beef.
3. Add rice, beef broth, onion powder, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes (or until rice is tender).
4. Remove from heat; let sit covered for 5 minutes. Fluff with a fork and sprinkle with parsley.

The trick here? Browning the beef first, then infusing the rice with all those garlicky pan juices—it’s a flavor bomb with zero wasted goodness.

Tip: For extra richness, stir in a splash of heavy cream at the end!

Beef and Rice Stuffed Zucchini Boats

These hearty zucchini boats are packed with savory beef, fluffy rice, and melty cheese—a crowd-pleaser that turns humble veggies into a satisfying meal.

Ingredients:

• 4 medium zucchinis (about 8 inches long)
• 1 lb lean ground beef
• 1 cup cooked white rice
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, drained
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil

Instructions:

1. Preheat oven to 400°F. Halve zucchinis lengthwise and scoop out centers, leaving a 1/4-inch shell. Brush shells with 1 tbsp olive oil and place on a baking sheet.
2. Heat remaining 1 tbsp olive oil in a skillet over medium. Cook ground beef until browned, about 5 minutes. Add diced onion, minced garlic, 1 tsp oregano, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp pepper; cook 2 minutes until fragrant.
3. Stir in cooked rice and drained diced tomatoes. Simmer 3 minutes, then remove from heat.
4. Divide filling among zucchini shells, top with mozzarella, and bake 20 minutes until cheese is bubbly and zucchini is tender.

The juicy tomatoes and cumin give these boats a cozy, slightly smoky flavor, while the zucchini stays firm enough to hold its shape—no soggy bottoms here!

Tip: For extra crunch, broil the boats for 1–2 minutes at the end (watch closely!).

Ground Beef and Rice Tacos

These hearty tacos combine seasoned ground beef and fluffy rice for a filling meal that’s ready in under 30 minutes—perfect for busy weeknights!

Ingredients:

• 1 lb ground beef (80/20)
• 1 cup cooked white rice
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp taco seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small flour tortillas, warmed
• Toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream (optional)

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add onion and cook for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add ground beef, breaking it apart with a spatula. Cook for 5–6 minutes until no pink remains. Drain excess fat.
3. Sprinkle in taco seasoning, salt, and black pepper. Stir to coat evenly. Fold in cooked rice and cook for 2 minutes to warm through.
4. Spoon the mixture into warmed tortillas and top as desired. Serve immediately.

The rice soaks up all the bold taco flavors, adding a satisfying texture that makes these tacos extra hearty. No one will guess how simple they are to whip up!

Tip: For crispier tortillas, lightly toast them in a dry skillet for 30 seconds per side before filling.

Beef and Rice Sushi Rolls

These hearty sushi rolls swap out raw fish for savory beef, making them a satisfying twist on the classic—perfect for bento boxes or a fun weeknight dinner.

Ingredients:

• 1 cup sushi rice, rinsed
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1/2 lb flank steak, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sesame oil
• 4 sheets nori
• 1/2 cucumber, julienned
• 1 carrot, julienned
• 1 tbsp toasted sesame seeds

Instructions:

1. Cook sushi rice: Combine rinsed rice and water in a pot. Bring to a boil, then cover and simmer on low for 18 minutes. Let stand 10 minutes off heat.
2. Season rice: Mix rice vinegar, sugar, and 1/2 tsp salt in a small bowl. Fold into warm rice until glossy. Cool to room temperature.
3. Cook beef: Heat sesame oil in a pan over medium-high. Add flank steak and cook 2 minutes per side. Add soy sauce and mirin, simmering 1 minute until glazed. Let rest 5 minutes before slicing thinly.
4. Assemble rolls: Lay nori on a bamboo mat. Spread 3/4 cup rice evenly, leaving a 1-inch border. Layer beef, cucumber, and carrot near the bottom. Roll tightly, sealing the edge with water.
5. Slice and serve: Cut each roll into 8 pieces with a wet knife. Sprinkle with sesame seeds.

The caramelized beef and tangy rice balance beautifully against the crisp veggies—no wasabi needed for these flavor-packed bites!

Tip: For extra crunch, add a sprinkle of tempura flakes before rolling.

Beef and Rice Jambalaya

This hearty jambalaya swaps in tender beef for the usual proteins, delivering rich, smoky flavor in every bite—perfect for feeding a crowd with minimal fuss.

Ingredients:

• 1 lb beef stew meat, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 green bell pepper, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup long-grain white rice, uncooked
• 2 cups beef broth
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (adjust to taste)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add the beef stew meat and sear until browned on all sides, about 5 minutes. Transfer to a plate.
2. In the same pot, add the green bell pepper, onion, and celery. Sauté for 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
3. Return the beef to the pot. Add the diced tomatoes (with juices), rice, beef broth, 1 tsp smoked paprika, 1 tsp thyme, 1/2 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper. Stir well to combine.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until the rice is tender and liquid is absorbed.
5. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with green onions.

The smoky paprika and cayenne give this jambalaya a bold kick, while the tender beef and fluffy rice make it irresistibly comforting. Tip: For extra depth, deglaze the pot with a splash of broth after browning the beef—those crispy bits add tons of flavor!

Ground Beef and Rice Meatballs

These hearty meatballs are packed with tender rice and savory beef, making them a satisfying weeknight dinner or party appetizer.

Ingredients:

• 1 lb ground beef (80/20 blend)
• 1/2 cup cooked white rice
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 tbsp finely chopped parsley
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, combine ground beef, cooked white rice, Parmesan cheese, egg, parsley, garlic powder, onion powder, salt, and black pepper. Mix gently with your hands until just combined.
2. Shape the mixture into 1.5-inch meatballs (about 18 total).
3. Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer (work in batches if needed) and cook for 4–5 minutes per side, turning gently, until browned and cooked through (internal temperature should reach 160°F).

The rice keeps these meatballs extra tender while adding just the right amount of texture—no breadcrumbs needed! Serve them over pasta, in a sub roll, or with a dipping sauce.

Tip: For a crispier crust, bake the meatballs at 400°F for 20 minutes instead of pan-frying.

Beef and Rice Stuffed Acorn Squash

This hearty stuffed squash is a cozy one-dish wonder, with savory beef, fluffy rice, and warm spices tucked into tender roasted acorn squash halves.

Ingredients:

• 2 medium acorn squashes, halved and seeded
• 1 tbsp olive oil
• 1/2 lb ground beef (85% lean)
• 1/2 cup cooked white rice
• 1/4 cup diced yellow onion
• 1 clove garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup shredded cheddar cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 400°F. Brush squash halves with olive oil and place cut-side down on a baking sheet. Roast for 25 minutes until just tender.
2. Meanwhile, brown ground beef in a skillet over medium heat, breaking it into crumbles. Add diced onion and minced garlic; cook for 3 minutes until softened.
3. Stir in cooked rice, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes to blend flavors.
4. Flip roasted squash cut-side up. Divide beef mixture among halves, then top each with cheddar cheese. Return to oven for 10 minutes until cheese melts.
5. Sprinkle with fresh parsley before serving.

The contrast of the creamy squash against the spiced beef filling makes every bite exciting—plus, the cheese forms the perfect gooey cap.

Tip: For extra caramelization, broil the stuffed squash for 1–2 minutes after baking.

Ground Beef and Rice Hash

This hearty one-pan hash is the ultimate comfort food—packed with savory beef, tender rice, and just the right amount of crispy edges. Perfect for using up leftovers or whipping up a quick weeknight meal!

Ingredients:

• 1 lb ground beef (80/20 blend)
• 2 cups cooked white rice (day-old works best)
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp soy sauce
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add ground beef and cook, breaking it up, until browned (5–6 minutes). Drain excess fat.
2. Push beef to one side; add remaining 1 tbsp olive oil to the empty space. Sauté onion and bell pepper for 3 minutes until softened, then stir in garlic and cook 30 seconds.
3. Add rice, smoked paprika, salt, and black pepper. Press mixture into the pan and let cook undisturbed for 3–4 minutes to crisp the bottom.
4. Drizzle soy sauce over the hash, toss everything together, and cook another 2 minutes. Garnish with green onions.

The magic here? Letting the rice get crispy in the pan creates the most satisfying texture contrast with the juicy beef. Serve with a fried egg on top for bonus points!

Tip: For extra flavor, swap half the soy sauce with Worcestershire sauce.

Conclusion

With 20 delicious ground beef and rice recipes, this roundup makes busy nights a breeze! Whether you’re craving comfort food or something new, there’s a dish here for everyone. Try one (or a few!) and let us know your favorites in the comments. Loved this list? Share it on Pinterest to help other home cooks discover these easy, flavorful meals. Happy cooking!