Description
If you’re looking for a hearty, one-pan meal that balances smoky, sweet, and spicy flavors, One-Skillet Smoky Honey Chili Beef Rice is the perfect dish for you. This meal combines tender ground beef, aromatic spices, honey for a touch of sweetness, and rice that soaks up all the bold flavors. It’s a fantastic option for busy weeknights because it’s easy to make, requires minimal cleanup, and delivers maximum flavor in every bite.
This dish is inspired by classic Tex-Mex flavors but with a twist—smoky paprika and honey add depth and balance to the heat from the chili powder. The best part? It all comes together in one skillet, making it a convenient and satisfying meal. Whether you’re cooking for family, meal prepping for the week, or just craving a comforting dish, this recipe is a must-try.
Let’s dive into the ingredients and step-by-step process to create this delicious meal!
Ingredients
For the main dish:
- 1 tablespoon olive oil
- 1 pound (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder (adjust to taste)
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- 1 tablespoon tomato paste
- 2 tablespoons honey
- 1 cup (200g) long-grain white rice
- 2 cups (480ml) beef broth
- 1 can (14.5 oz/400g) diced tomatoes, with juices
- 1 teaspoon Worcestershire sauce
- 1 cup (150g) frozen corn
- 1 cup (150g) black beans, drained and rinsed (optional)
For garnish (optional but recommended):
- ½ cup shredded cheddar cheese
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Sliced jalapeños for extra heat
Instructions
Heat a large skillet over medium heat. Add the olive oil, followed by the chopped onion and diced bell pepper. Sauté for 3-4 minutes, stirring occasionally, until the vegetables soften. Add the minced garlic and cook for another 30 seconds until fragrant.
Push the vegetables to one side of the skillet and add the ground beef. Cook for 5-6 minutes, breaking it apart with a wooden spoon, until browned and no longer pink. Drain any excess fat if necessary.
Sprinkle in the smoked paprika, chili powder, cumin, coriander, salt, and black pepper. Stir everything together to coat the beef and vegetables in the spices. Add the tomato paste and cook for 1 minute, stirring constantly. This helps develop a richer flavor.
Drizzle the honey over the beef mixture and stir well to blend the sweetness with the smoky and spicy flavors. Add the uncooked rice, stirring to coat the grains in the mixture.
Pour in the beef broth, diced tomatoes (with their juices), and Worcestershire sauce. Stir to combine and bring the mixture to a boil. Once it starts boiling, reduce the heat to low, cover the skillet with a lid, and let it simmer for 18-20 minutes until the rice is tender and has absorbed most of the liquid. Stir once or twice during cooking to prevent sticking.
In the last 5 minutes of cooking, add the frozen corn and black beans (if using). Stir to combine, then cover and allow them to heat through.
Once the rice is fully cooked, remove the skillet from heat. Fluff the rice with a fork and sprinkle shredded cheddar cheese on top. Cover the skillet for 2 minutes to let the cheese melt. Garnish with fresh cilantro and lime wedges. Serve immediately with optional jalapeño slices for extra heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: One-Pan Meals, Easy Dinner Recipes
- Method: Skillet Cooking, One-Pot
- Cuisine: Tex-Mex, Fusion
Nutrition
- Serving Size: 1 portion (about 1.5 cups)
- Calories: 480 kcal
- Sugar: 9g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg