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Clean Beef & Wild Rice Skillet - A Simple, Hearty One-Pan Dinner

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 cup uncooked wild rice blend, rinsed
  • 1 tablespoon olive oil or avocado oil
  • 1 pound lean ground beef (90% or leaner)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 medium carrot, diced (optional for sweetness)
  • 1 cup mushrooms, sliced (optional for umami)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 2 1/2 to 3 cups low-sodium beef or chicken broth
  • 1 tablespoon tomato paste
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1 cup baby spinach, chopped
  • 2 tablespoons fresh parsley or cilantro, chopped
  • 1/4 cup crumbled feta or grated Parmesan (optional)
  • Lemon wedges, for serving (optional)

Method
 

  1. Rinse the rice: Place the wild rice blend in a fine-mesh strainer and rinse under cold water until the water runs clearer. This helps the grains cook evenly and prevents gumminess.
  2. Brown the beef: Heat the oil in a large, deep skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned with crisp edges, about 5–7 minutes. Sprinkle with a pinch of salt as it cooks.
  3. Sauté the aromatics: Add the onion and garlic to the beef. Cook 2–3 minutes until the onion softens and the garlic smells toasty. If there’s excess fat, spoon off a bit, leaving enough to coat the pan.
  4. Add the veggies: Stir in bell peppers, carrot, and mushrooms. Cook 4–5 minutes, stirring occasionally, until they start to soften. Season with salt and pepper.
  5. Spice it up: Sprinkle in smoked paprika, oregano, cumin, and red pepper flakes. Toast the spices for 30 seconds to wake up the flavor.
  6. Stir in rice and tomato paste: Add the rinsed wild rice and tomato paste. Stir to coat the grains and mix everything evenly.
  7. Add broth and simmer: Pour in 2 1/2 cups broth and bring to a gentle boil. Reduce to a low simmer, cover, and cook 40–50 minutes, stirring every 10–12 minutes. Add more broth as needed to keep the rice submerged and prevent sticking.
  8. Finish and brighten: When the rice is tender and most liquid is absorbed, stir in the vinegar or lemon juice and chopped spinach. Cook 1–2 minutes until the greens wilt. Taste and adjust salt, pepper, and acid.
  9. Garnish and serve: Remove from heat. Sprinkle with fresh parsley or cilantro and, if using, feta or Parmesan. Serve with lemon wedges for a fresh pop.