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Combine the rice, water, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 15 minutes. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
While the rice cooks, heat the neutral oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through with no pink remaining, about 6–8 minutes, reaching an internal temperature of 160°F (71°C). Tilt the skillet and spoon off any excess fat, leaving about 1 tablespoon in the pan.
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