Creamy Beef and Rice is a one pan dinner recipe that always satisfies! Hearty ground beef and rice are made flavorful with ingredients like garlic, red pepper flakes and plenty of parmesan. It’s all held together in a simple, decadent creamy tomato sauce!
Creamy Tomato Ground Beef and Rice
When you need an easy dinner that checks all the right boxes, this is the one to turn to! It’s filling, flavorful, quick, easy, made in just one pan and picky eater approved. This creamy tomato beef and rice recipe is a regular part of my family’s weeknight routine and it’s not hard to see why! While there’s a ton to love here, I think my favorite thing about this recipe is the creamy tomato sauce that coats every bite. Crushed tomatoes, heavy cream and parmesan cheese come together to create the most incredible consistency and flavor that really compliments everything in the dish!
Creamy rice recipes are always a good idea. Check out more of my favorites like One Pot Chicken and Rice and Creamy Mushroom Wild Rice!
How to Make Ground Beef and Rice
- Cook the beef. Add the ground beef to a skillet over medium heat. Break it up as you go and cook until completely browned.
- Make it flavorful. Stir in the onion and cook until softened. Mix in the garlic, oregano, salt, pepper, and red pepper flakes.
- Add rice, broth, and tomatoes. Stir in the rice to combine. Pour in the beef broth and crushed tomatoes. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium-low before giving it a good stir. Cover with a lid.
- Cook. Cook for just 20-25 minutes. Once the rice is tender and the liquid is almost all absorbed by the rice, you’re good to go.
- Make it creamy. Stir in the heavy cream. Try not to mash the rice and make it gummy.
- Add the parmesan. This is my favorite part! Turn off the heat and stir in as much parmesan cheese as your heart desires.
Can I Substitute Brown Rice?
Yes! While this recipe calls for long grain white rice, you can substitute it with brown rice if preferred. Just note that brown rice takes longer to cook, so plan accordingly. You may also need to add an extra 1/4 to 1/2 Cup of beef broth.
Storage and Reheating
Let your leftovers fully cool to room temperature prior to storing in an airtight container in the fridge for up to 4 days. To reheat, just pop individual portions in the microwave for 30 seconds at a time, stirring each time it stops, until warmed all the way through. Be careful not to scald the creamy sauce by overheating it!
Ingredient Notes
- Ground Beef – You can swap this with ground chuck, turkey, chicken or pork if preferred.
- Onion – A white onion is preferred but a yellow one will also work if that’s what you have on hand.
- Garlic – In a pinch, you can use garlic powder instead of fresh garlic.
- Red Pepper Flakes – There’s just enough in the recipe to add some flavor without making it spicy. Add more or less to best fit your needs, and keep in mind that a little goes a long way!
- Beef Broth – I recommend using low sodium beef broth. That way, you can add salt if desired and control the amount of sodium in the dish.
- Heavy Cream – For the thickest, creamiest results, do not substitute this dairy with any other ingredients! If you do have to use half and half, mix some cornstarch into it to help thicken it up a little bit.
- Parmesan Cheese – For the smoothest and most flavorful final product, consider grating your own parmesan right off the block. Save the rind to use in soup!
Enjoy!
~Nichole
Creamy Beef and Rice
Ingredients
- 1 Pound Ground Beef
- 1 Medium White Onion diced
- 3 Cloves Garlic finely minced
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Salt plus more to taste
- 1/2 teaspoon Ground Black Pepper
- 1/2 teaspoon Red Pepper Flakes
- 1 Cup Long Grain White Rice
- 2 Cups Beef Broth
- 1 15 Ounce can Crushed Tomatoes
- 1 Cup Heavy Cream
- 1/2 Cup Parmesan Cheese
Instructions
- Cook and crumble the beef in a deep 9-inch skillet over medium heat until completely browned, about 8 minutes.
- Stir in the onion and cook until it starts to soften then follow it with the garlic, oregano, salt, pepper, and red pepper flakes and cook until fragrant.
- Stir in the rice then pour in the beef broth and crushed tomes and bring it to a boil over high heat then turn the heat down to low-medium, stir, and cover with a lid.
- Cook for 20-25 minutes or until the rice is tender and the liquid is mostly soaked into the rice.
- Gently stir in the heavy cream, making sure not to mash the rice or over stir as it can make the rice gummy.
- Once everything is heated evenly, turn the heat off and gently stir in the cheese.
- Serve with fresh oregano for garnish if desired.
Made this tonight and it was an instant hit/classic that we will make over and again. So easy and so delicious.
Thanks so much for coming back and letting me know you liked it 🙂
Thank you for the recipe. Can you clarify how much heavy cream – 1 carton, 1 cup?
Looks like a great recipe for a crowd!
1 Cup 🙂
Recipe looks good, but how much heavy cream do you use ?
1 Cup
No rating yet but it wouldn’t let me post this comment without one. Sounds delicious, how much heavy cream do you add? There’s no measure listed 😊
It’s fixed now, 1 Cup 🙂