One-Pot Spanish Beef & Chickpea Rice Skillet with Smoked Paprika
This quick and flavorful Spanish-inspired skillet brings together ground beef, chickpeas, rice, and bold smoked paprika in a single pot for an easy weeknight meal. Ready in under 20 minutes, it’s a hearty, satisfying dish with minimal cleanup.
- 1 lb ground beef (lean)
- 1 small yellow onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic cloves, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 cup canned chickpeas, drained & rinsed
- 1 cup uncooked instant white rice
- 1 cup diced tomatoes (canned, drained)
- 1.5 cups low-sodium beef broth
- 1 tbsp olive oil
- 0.75 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
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Instructions
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until mostly browned, about 3 minutes.
⏱️ 3 minutesAdd onion, bell pepper, and garlic. Sauté until softened, about 2 minutes.
⏱️ 2 minutesStir in smoked paprika, cumin, salt, and black pepper; cook for 30 seconds to bloom the spices.
Add chickpeas, instant rice, diced tomatoes, and beef broth. Stir well, bring to a boil, then reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 8 minutes.
⏱️ 8 minutesTurn off heat, fluff with a fork, and let rest uncovered for 2 minutes. Garnish with fresh parsley before serving.
⏱️ 2 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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