Ground Pork and Rice Skillet | Easy One-Pan Weeknight Dinner

If you’re craving something hearty, budget-friendly, and fast enough for a busy weeknight, this Ground Pork and Rice Skillet is about to become your new go-to. It’s one pan, deeply savory, and layered with cozy flavors—tender rice, juicy pork, colorful vegetables, and just enough spices to keep each bite interesting. You’ll get that satisfying, stick-to-your-ribs feel without needing a sink full of dishes, and the leftovers reheat like a dream.

In this recipe, we’ll sear ground pork for rich flavor, toast the rice to keep it fluffy, and simmer everything together with tomatoes and broth until it’s perfectly tender. A handful of peas and a splash of lemon at the end bring fresh energy to the dish. Expect a complete meal in about 45 minutes that tastes like it took hours—because sometimes dinner needs to be delicious and practical.

Why This Ground Pork and Rice Skillet Belongs in Your Weeknight Rotation

This skillet checks all the boxes. It’s comforting without being heavy, and it leans on pantry staples you probably already have. The pork browns beautifully, the rice cooks right in the pan (so it soaks up all those savory juices), and the tomatoes and spices bring warmth without overwhelming the dish. Peas and herbs brighten everything up at the end, giving you a balanced, colorful plate that feels both homey and fresh. One pan, minimal cleanup, maximum flavor—it’s exactly the kind of meal you’ll turn to when you need dinner to be easy.

What You’ll Need: Ingredients for a Ground Pork and Rice Skillet

• 1 tablespoon olive oil — Helps the pork sear and adds a round, fruity richness.
• 1 pound (450 g) ground pork — Juicy, flavorful base protein that browns beautifully.
• 1 medium yellow onion, diced — Sweetens as it cooks and builds foundational flavor.
• 1 red or green bell pepper, diced — Adds color, crunch, and natural sweetness.
• 3 garlic cloves, minced — Lifts everything with aromatic depth; don’t skip it.
• 1 teaspoon smoked paprika — Brings gentle smokiness that makes the skillet taste slow-cooked.
• 1 teaspoon dried oregano — Earthy herbal note that balances the richness of the pork.
• 1/2 teaspoon ground cumin — Adds warmth and savory complexity.
• 1/4 teaspoon red pepper flakes (optional) — A small kick that you can dial up or down.
• 1 cup long-grain white rice, rinsed — Stays fluffy and separate; rinsing prevents gumminess.
• 1 can (14.5 oz/410 g) diced tomatoes, with juices — Adds moisture, acidity, and a gentle tang.
• 1 1/2 cups low-sodium chicken broth — The main cooking liquid for tender rice and unified flavor.
• 1 tablespoon soy sauce — A quick hit of umami; adjust salt accordingly.
• 1 cup frozen peas — Stirred in at the end for color, sweetness, and freshness.
• 2 green onions, thinly sliced — Bright, fresh finish that wakes up the whole skillet.
• 1 tablespoon lemon juice (or 2 teaspoons apple cider vinegar) — A splash of acid at the end to lift flavors.
• Kosher salt and black pepper — Season as you go to develop layers of flavor.
• Fresh parsley or cilantro, chopped — Optional garnish for a garden-fresh finish.

Optional add-ins/substitutions: Swap long-grain white rice for jasmine or basmati (same liquid and timing), or for brown rice (increase liquid and cook time—details below). Mushrooms, shredded carrot, corn, or chopped spinach play nicely here too.

How to Cook It: A Step-by-Step Ground Pork and Rice Skillet Guide

1. Prep your ingredients. Rinse the rice in a fine-mesh strainer until the water runs mostly clear, then drain well. Dice the onion and bell pepper, mince the garlic, and gather your spices so they’re ready to go.
2. Brown the pork. Heat a large, wide skillet with a lid over medium-high heat and add the olive oil. When it shimmers, add the ground pork, breaking it into crumbles with a spatula. Season with a pinch of salt and pepper. Cook until the pork is lightly browned with crispy edges, about 5–7 minutes. If you see more than a couple of tablespoons of fat in the pan, spoon off the excess.
3. Soften the aromatics. Add the onion and bell pepper to the skillet. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, 3–4 minutes. Scrape up any browned bits on the bottom of the pan—those are flavor gold.
4. Bloom the garlic and spices. Stir in the garlic, smoked paprika, oregano, cumin, and red pepper flakes if using. Cook for 30–45 seconds until fragrant. Tip: Don’t let the garlic scorch; if the pan feels dry, splash in a tablespoon of broth to loosen it up.
5. Toast the rice. Add the rinsed, drained rice. Stir to coat every grain with the porky, spiced goodness and toast for 1–2 minutes. This helps keep the rice fluffy and adds a subtle nutty note.
6. Add liquids and season. Pour in the diced tomatoes with their juices, the chicken broth, and soy sauce. Stir well and taste the liquid; it should be well seasoned and savory. Adjust with a bit more salt or pepper if needed.
7. Simmer gently. Bring the mixture to a lively simmer, then reduce the heat to low and cover. Cook for 16–20 minutes, resisting the urge to lift the lid often. The rice should absorb the liquid and turn tender while the pork and veggies meld together.
8. Check for doneness. Lift the lid and taste a few grains. If the rice is still firm and there’s a bit of liquid left, cover and cook 2–4 minutes more. If it’s firm but the pan seems dry, drizzle in 2–4 tablespoons of water, cover, and continue simmering until tender.
9. Finish with peas and rest. Turn off the heat. Stir in the frozen peas and most of the green onions. Cover and let the skillet rest for 5–10 minutes. The residual steam will finish the rice and warm the peas without overcooking them.
10. Brighten and serve. Fluff with a fork, stir in the lemon juice, and taste again for salt and pepper. Sprinkle with remaining green onions and chopped parsley or cilantro. Serve hot, with extra lemon wedges or a dash of hot sauce if you like.

Timing and Prep: What to Expect

• Prep time: 15 minutes (chopping, rinsing rice)
• Active cook time: 25–30 minutes
• Rest time: 5–10 minutes (covered, off heat)
• Total time: About 45 minutes
• Yield: Serves 4 as a main course

The skillet is ready to enjoy once the rice is tender and has rested under the lid. That resting period is more than a pause—it lets the grains finish steaming and settle so the texture is perfectly fluffy.

Pro Tips for Best Results

• Use a wide skillet with a tight-fitting lid. A wide surface area helps the pork brown and lets the rice cook evenly. A good lid traps steam for tender grains.
• Rinse the rice. This quick step removes excess starch and helps prevent clumping or gummy textures.
• Toast the rice in the pan. A minute or two of toasting with the aromatics builds flavor and improves structure.
• Season in layers. A pinch of salt with the pork, then taste the cooking liquid. At the end, adjust again with salt, pepper, and acid (lemon or vinegar). Layered seasoning equals balanced flavor.
• Don’t boil hard. Keep the simmer gentle after you add the liquids. Vigorous boiling can break grains and cause uneven cooking.
• Let it rest covered. The final rest makes a big difference—grains finish hydrating and the whole dish steadies for perfect fluffing.
• Customize the vibe. Prefer a Tex-Mex feel? Add chili powder and corn, top with avocado. Craving a Mediterranean twist? Swap oregano for thyme, add olives, and finish with crumbled feta.
• Go lean or richer. Use leaner pork if you prefer, or mix pork with ground turkey. If using extra-lean meat, add a bit more oil for proper browning and moisture.

Nutrition at a Glance

Approximate nutrition per serving (4 servings total), using 85% lean ground pork and the ingredients listed:

These numbers will vary based on your exact ingredients and brands. If you’re watching sodium, choose low-sodium broth and reduce or omit the soy sauce. For more fiber and minerals, swap in brown rice and add extra vegetables like spinach or mushrooms.

Your Questions, Answered

Can I use brown rice instead of white?

Yes. Use 1 cup brown long-grain rice and increase the liquid to about 2 3/4 cups total (diced tomatoes plus roughly 1 3/4 to 2 cups broth). Simmer covered for 35–40 minutes, then rest 10 minutes. Brown rice takes longer but delivers a pleasantly chewy texture and extra fiber.

Does this recipe freeze well?

It does. Cool completely, portion into airtight containers, and freeze for up to 2–3 months. Thaw overnight in the fridge, then reheat gently on the stovetop with a splash of water or broth to loosen the rice, or microwave in bursts, stirring in between.

How do I make it spicier or change the flavor profile?

For heat, add more red pepper flakes, a diced jalapeño with the onion, or a spoonful of chipotle in adobo. To pivot the flavor, try curry powder and a little coconut milk (reduce broth slightly), or gochujang and sesame oil for a Korean-inspired twist. The base method stays the same—just adjust spices and finishing touches.

A Parting Note

Cooking should feel like an invitation, not a chore. This Ground Pork and Rice Skillet brings warmth to the table with everyday ingredients and a gentle, reliable method. Whether you’re feeding family, friends, or just yourself at the end of a long day, there’s something reassuring about a single pan delivering a complete, colorful meal. With a few smart techniques—browning, toasting, and resting—you’ll get consistent results and the kind of flavors that bring people back for seconds. Here’s to simple steps, cozy bowls, and the small joy of a delicious dinner shared.