One-Pot Texas Hash

Growing up in South Texas, weeknight dinners were always a balancing act between flavor and practicality. This One-Pot Texas Hash brings me right back to those evenings when mom would transform humble ingredients into something that brought everyone to the table with a smile. I’ve tweaked the recipe over the years, perfecting it through countless Sunday meal preps and impromptu dinner gatherings on my back porch.

The first time I made this for my husband, he went back for seconds, then thirds. Now it’s become our comfort food ritual – the dish I turn to when we need something hearty and soul-warming without spending hours in the kitchen. There’s something magical about how these simple ingredients create such deep, satisfying flavors when they come together in a single skillet.

Why I Love This Skillet Supper

When I’m looking for a dinner that requires minimal effort but delivers maximum comfort, this Texas Hash is my go-to recipe. I’ve tested dozens of variations in my kitchen, and this version consistently hits all the right notes – it’s hearty, flavorful, and comes together in one pan (which means less cleanup, always a win in my book).

What makes this dish special is how the rice cooks directly in the skillet, absorbing all those savory flavors from the beef and vegetables. Unlike many rice dishes that can turn out bland, every grain here is infused with the essence of the tomatoes, spices, and that touch of Worcestershire that gives it a distinct depth.

What You’ll Need

Olive oil: This forms the foundation of flavor; I’ve tried using butter, but olive oil complements the savory elements better while giving the vegetables a beautiful sauté.

Onion: I prefer yellow onions for their sweetness when cooked down, though white onions work beautifully if that’s what you have on hand.

Green bell pepper: The slight bitterness balances the sweetness of the onions and tomatoes. I’ve found green peppers hold their texture better than red or yellow in this dish.

Fresh garlic: Please don’t substitute garlic powder here – the fresh garlic blooms in the olive oil, creating an aromatic base that powder simply can’t replicate.

Ground beef: I typically use 85/15 lean-to-fat ratio for the perfect balance of flavor and texture. When I’m feeling more health-conscious, I’ve successfully used 90/10 without sacrificing too much richness.

Dry mustard: This adds a subtle warmth that you can’t quite place but would definitely miss if it were gone. It’s my secret weapon in many beef dishes.

Chili powder: I use a medium-heat blend. When cooking for my spice-loving friends, I sometimes increase this to 1 tablespoon.

Salt and freshly ground black pepper: Kitchen staples that bring everything together. I always use kosher salt for cooking – it distributes more evenly than table salt.

Long grain white rice: The backbone of this dish. I’ve tested both brown and white rice, but white rice gives the perfect texture and cooking time for a weeknight meal.

Tomato paste: This concentrated flavor bomb adds richness and depth. I always keep tubes of tomato paste in my refrigerator for dishes like this.

Diced tomatoes with juice: The acidity cuts through the richness of the beef while providing enough liquid to cook the rice perfectly.

Water: Simple but essential – it creates the perfect consistency for cooking the rice.

Worcestershire sauce: Just a touch transforms the flavor profile, adding that umami quality that makes you go back for another bite.

Cheese (optional): A handful of sharp cheddar or Monterey Jack melted on top takes this from delicious to divine. My husband insists it’s not optional in our house!

Let’s Get Cooking

Starting With the Base

In my favorite large cast-iron skillet (the one that’s seen hundreds of family dinners), I heat the olive oil over medium-high heat until it shimmers. Then I add the diced onion and green bell pepper, letting them sizzle and soften for about 3 minutes before adding the minced garlic. The kitchen starts to fill with that irresistible aroma that always draws my family toward the kitchen with curious “what’s for dinner?” inquiries.

After the garlic becomes fragrant (about 30 seconds), I add the ground beef, breaking it up with my wooden spoon. This is when I sprinkle in the dry mustard, chili powder, salt, and pepper, allowing the spices to bloom in the fat as the beef browns. I’ve found that adding spices at this stage, rather than later, creates deeper flavor throughout the dish.

Building the Flavors

Once the beef is no longer pink and the vegetables have softened (usually about 8 minutes on my stove), I stir in the uncooked rice and tomato paste. This step is crucial – letting the rice toast slightly in the fat and coating each grain with tomato paste creates incredible depth of flavor. I stir constantly for about 3 minutes, watching as the rice becomes slightly translucent around the edges.

Next comes the liquid component – the diced tomatoes with their juice, water, and that essential splash of Worcestershire sauce. After bringing everything to a gentle boil, I reduce the heat to low, cover the skillet with a tight-fitting lid, and let the magic happen undisturbed for 20 minutes.

The Final Touch

The hardest part is not lifting the lid during those 20 minutes! When the timer finally dings, I uncover the skillet to find the rice perfectly tender and the liquid absorbed. If there’s still some excess liquid (which can happen depending on your tomatoes), I let it simmer uncovered for another minute or two.

For the final flourish, I often sprinkle a generous handful of sharp cheddar cheese over the top, cover again just until it melts, then garnish with some fresh parsley from my kitchen windowsill garden if I’m feeling fancy.

Make It Your Own

After making this dish dozens of times in my kitchen, I’ve discovered several variations that have become family favorites:

When my vegetarian sister visits, I substitute a package of plant-based ground “beef” and use vegetable broth instead of water. The texture is slightly different, but the flavor is still wonderful.

During summer when my garden is overflowing with bell peppers of all colors, I use a rainbow mix instead of just green – the red, orange, and yellow peppers add a touch of sweetness that pairs beautifully with the tomatoes.

For a Tex-Mex twist, I sometimes add a can of drained and rinsed black beans during the last 5 minutes of cooking, then top with avocado slices and a dollop of sour cream. My neighbor, who grew up in Mexico, taught me this variation during one of our recipe exchange evenings.

My Best Tips

After many test batches (and a few early failures), here’s what I’ve learned:

Resist the urge to stir the rice once it’s simmering. Unlike risotto, this dish develops best when left undisturbed so the rice can cook evenly.

If your skillet doesn’t have a tight-fitting lid, place a sheet of aluminum foil over the pan before adding the lid. This creates the steam chamber needed for perfectly cooked rice.

The 20-minute cooking time is based on long-grain white rice. If you decide to experiment with brown rice (which I occasionally do for added nutrition), increase the liquid by ¼ cup and cook for about 35-40 minutes instead.

For meal prep, I often make a double batch and portion it into containers for lunches throughout the week. It reheats beautifully, and I find the flavors actually develop more deeply after a day in the refrigerator.

Frequently Asked Questions

Can I use brown rice instead of white? → Yes, but you’ll need to adjust the cooking time to about 35-40 minutes and add an extra ¼ cup of water.

My rice came out crunchy. What went wrong? → The heat was likely too high or the lid wasn’t tight enough. Make sure you’re using the lowest heat setting that maintains a gentle simmer, and ensure your lid seals well.

Can I make this ahead of time? → Absolutely! It reheats beautifully and I find the flavors deepen overnight. Store in an airtight container in the refrigerator for up to 4 days.

Is there a way to make this spicier? → I sometimes add a diced jalapeño with the bell pepper or substitute part of the chili powder with chipotle powder for a smokier heat.

What can I serve with this? → I often pair it with a simple green salad dressed with olive oil and lime juice. The brightness balances the hearty skillet beautifully.

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