Honestly, some of my favorite dinners are the simple ones that don’t require a long list of fancy ingredients. This Slow Cooker Ground Beef and Tomato Rice is exactly that kind of meal.
I usually make it when I want something warm, filling, and comforting without spending the whole evening in the kitchen. The combination of savory ground beef, sweet onions, tomatoes, and perfectly seasoned rice makes every bite incredibly satisfying.
The tomato sauce soaks into the rice as everything cooks, giving it a beautiful reddish-orange color and loads of flavor. And because most of the cooking happens in one pot, there’s very little cleanup afterward—which is always a win in my kitchen!
It’s especially good on busy weeknights. Add a little shredded cheese on top before serving if you want to make it extra comforting.
Ingredients
For the Beef and Rice
- 1 lb (450 g) ground beef
- 1 cup long-grain white rice, rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14–15 oz) diced tomatoes, with juices
- 1 cup tomato sauce
- 1½ cups beef broth
- 1 tablespoon olive oil, if needed
Seasonings
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¾ teaspoon salt, or to taste
- ¼ teaspoon red pepper flakes, optional
Optional Garnishes
- Fresh parsley
- Shredded cheddar cheese
- Grated Parmesan
- Sliced green onions
- A little fresh black pepper
Step-by-Step Method
1. Brown the Ground Beef
Start by heating a large skillet over medium-high heat.
Add the ground beef and cook for about 5–7 minutes, breaking it apart with a wooden spoon as it browns.
I usually like to brown the beef before putting it into the slow cooker because it gives the finished dish a much richer, deeper flavor.
Drain excess grease if necessary.
2. Cook the Onion and Garlic
Add the diced onion to the skillet and cook for about 2–3 minutes, until it begins to soften.
Add the minced garlic and cook for another 30 seconds.
Be careful not to burn the garlic—it only needs a quick sauté.
3. Season the Beef
Add the paprika, Italian seasoning, chili powder, smoked paprika, garlic powder, onion powder, black pepper, salt, and red pepper flakes if using.
Stir everything together until the beef is evenly coated.
At this point, the kitchen should already smell amazing!
4. Add Everything to the Slow Cooker
Transfer the seasoned beef and onion mixture to your slow cooker.
Add:
- Diced tomatoes
- Tomato sauce
- Beef broth
- Rinsed rice
Give everything a gentle stir so the rice is distributed evenly throughout the mixture.
5. Slow Cook
Cover the slow cooker and cook on LOW for about 2½–3½ hours, checking toward the end of the cooking time.
Rice can vary quite a bit between slow cookers, so I recommend checking it rather than relying only on the clock.
The rice should be tender and most of the liquid should be absorbed.
Important tip
Don’t cook the rice for 6–8 hours like you might with a typical slow-cooked meat recipe. Rice can become overly soft or mushy if left cooking for too long.
If your slow cooker tends to cook very hot, start checking earlier.
6. Let It Rest
Once the rice is tender, turn off the slow cooker and let the dish rest for 5–10 minutes with the lid slightly ajar.
This gives the rice a chance to absorb the remaining sauce and allows the flavors to settle.
7. Fluff and Serve
Gently fluff the rice with a fork.
Taste and adjust the salt or pepper if necessary.
I love finishing it with a little fresh parsley and shredded cheddar cheese. The cheese melts into the hot beef and rice and makes the whole dish feel extra cozy.
Cooking Tips
Rinse the rice first
Give the rice a quick rinse under cold water before adding it. This removes some excess surface starch and can help prevent the finished dish from becoming too sticky.
Don’t skip browning the beef
Technically, you can put ground beef directly into the slow cooker, but I honestly prefer browning it first. It creates better flavor and texture.
Keep an eye on the rice
The exact cooking time depends on your slow cooker, the type of rice, and how hot your appliance runs. Start checking once the rice approaches tenderness.
Don’t add too much liquid
The tomatoes already contain liquid, so adding significantly more broth can leave you with overly wet rice.
Want it spicy?
Add extra red pepper flakes, cayenne pepper, or a little diced jalapeño.
Want it cheesy?
Stir shredded cheddar or Monterey Jack into the finished dish and let it sit covered for a few minutes until melted.
Serving Suggestions
This ground beef and rice is filling enough to serve as a complete meal, but I usually add something fresh alongside it.
Try serving it with:
- Simple green salad
- Steamed broccoli
- Roasted vegetables
- Garlic bread
- Cucumber and tomato salad
- Corn
- Steamed green beans
For a really comforting dinner, serve the rice in bowls with a little shredded cheese and fresh parsley on top.
Variations to Try
Cheesy Beef and Rice
Stir 1 cup of shredded cheddar into the finished dish. Cover for a few minutes until the cheese melts.
Mexican-Style Beef and Rice
Add cumin, chili powder, black beans, and corn. Finish with shredded cheese and fresh cilantro.
Spicy Beef and Rice
Add diced jalapeños and extra chili flakes for a little heat.
Vegetable Beef and Rice
Add finely diced bell peppers, carrots, or peas for extra vegetables.
Nutrition Information
Approximate nutrition per serving, based on 6 servings:
- Calories: 410 kcal
- Protein: 24 g
- Carbohydrates: 45 g
- Fat: 16 g
- Saturated Fat: 6 g
- Fiber: 3 g
- Sugar: 7 g
- Sodium: 720 mg
Nutrition values are estimates and can vary depending on the ground beef, canned tomatoes, broth, rice, and serving size used.
Conclusion
This Slow Cooker Ground Beef and Tomato Rice is one of those recipes I come back to whenever I need an easy, satisfying dinner.
It’s made with everyday ingredients, doesn’t require complicated cooking techniques, and gives you that wonderful combination of savory beef, tender rice, juicy tomatoes, and sweet onions in every bite.
Honestly, I think the best part is how comforting it feels without being complicated. Add some cheese on top, grab a spoon, and you’ve got a cozy dinner that the whole family can enjoy.
If you’re looking for an easy ground beef and rice recipe, definitely save this one for your next busy weeknight!
Frequently Asked Questions
1. Can I use brown rice instead of white rice?
Yes, but brown rice generally requires more liquid and a longer cooking time. For the most predictable result, I recommend using long-grain white rice for this recipe.
2. Can I make this recipe without browning the beef?
Yes. However, browning the beef first gives it better flavor and helps remove excess fat. It’s an extra step, but I think it’s worth it.
3. Can I add vegetables?
Absolutely. Bell peppers, peas, corn, carrots, mushrooms, and zucchini can all work well. Just avoid adding too many watery vegetables because they can change the liquid balance.
4. Can I freeze leftover beef and rice?
Yes. Allow the dish to cool completely, then portion it into airtight freezer-safe containers. Freeze for up to about 2–3 months for best quality.
Thaw in the refrigerator and reheat thoroughly.
5. How do I store leftovers?
Place cooled leftovers in an airtight container and refrigerate within two hours. They can generally be kept in the refrigerator for 3–4 days. Reheat until piping hot before serving.