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Gluten-Free Ground Beef and Rice Recipe

Gluten-Free Ground Beef and Rice is a hearty, one-pan dish packed with protein, flavor, and wholesome ingredients. Using simple pantry staples like ground beef, rice, and spices, this recipe makes for a comforting yet easy family meal. It’s naturally gluten-free, budget-friendly, and perfect for weeknight dinners or meal prep.
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Course: Main Course
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound 450g ground beef (lean preferred)
  • 1 cup uncooked white rice gluten-free basmati or jasmine
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper diced
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin powder
  • ½ teaspoon chili flakes optional, for heat
  • ½ teaspoon salt adjust to taste
  • ½ teaspoon black pepper
  • 2 ½ cups beef broth gluten-free certified
  • 1 cup canned diced tomatoes gluten-free, no added sugar
  • 2 tablespoons fresh parsley or cilantro chopped

Equipment

  • Large skillet or sauté pan with lid
  • Wooden spoon or spatula
  • Cutting board and knife
  • Measuring cups and spoons

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add diced onions and garlic, sauté until fragrant and lightly golden.
  2. Add ground beef and cook until browned, breaking up the meat with a spatula. Drain excess fat if necessary.
  3. Stir in diced bell peppers, smoked paprika, cumin, chili flakes, salt, and black pepper. Cook for 2–3 minutes.
  4. Add uncooked rice, beef broth, and diced tomatoes. Mix everything together.
  5. Bring the mixture to a boil, then reduce heat to low, cover the skillet, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
  6. Remove from heat, fluff with a fork, and garnish with fresh parsley or cilantro before serving.

Notes

Use brown rice for a healthier, fiber-rich option (adjust cooking time to 35–40 minutes).
For a creamy variation, stir in a small splash of gluten-free sour cream or Greek yogurt before serving.
Leftovers store well in the fridge for 3–4 days and reheat beautifully in the microwave.
Can be adapted into a casserole by transferring the cooked dish into a baking dish, sprinkling cheese on top, and baking at 375°F (190°C) for 10 minutes.