Print

Best Cheesy Ground Beef and Rice Skillet Recipe

cheesy ground beef and rice skillet - featured image
Print Recipe

A quick and easy one-pan meal featuring juicy ground beef, tender rice, and a blanket of melted cheddar cheese. Perfect for busy weeknights or casual entertaining.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 preferred)
  • 1 cup (200g) long-grain white rice, uncooked
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 2 cups (480ml) low-sodium beef broth
  • 1 can (14.5 oz / 411g) diced tomatoes, undrained (fire-roasted preferred)
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste (start with 1/2 tsp salt and 1/4 tsp pepper)
  • 2 cups (225g) shredded sharp cheddar cheese (shredded from a block)
  • 2 tablespoons unsalted butter
  • Optional: 1/4 teaspoon red pepper flakes
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, and shred the cheese. Measure out the rice, broth, and spices.
  2. Melt the butter in a large skillet (12-inch with lid) over medium-high heat until foaming subsides, about 1 minute.
  3. Add the ground beef and break it up with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until browned and no longer pink. Spoon out excess fat, leaving about 1 tablespoon in the pan.
  4. Add the diced onion to the beef and cook for 3-4 minutes, stirring often, until soft and translucent.
  5. Stir in the minced garlic, smoked paprika, onion powder, garlic powder, oregano, and red pepper flakes (if using). Cook for 30 seconds until fragrant.
  6. Pour in the beef broth and the can of diced tomatoes with their juices. Scrape up any browned bits from the bottom of the pan (deglazing).
  7. Add the uncooked rice and stir everything together. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring the liquid to a boil.
  8. Reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 18 minutes. Do not lift the lid during this time.
  9. After 18 minutes, turn off the heat and let the pan sit, still covered, for 5 minutes.
  10. Remove the lid and fluff the rice gently with a fork. If too wet, let sit uncovered for 2-3 minutes; if too dry, add a splash of broth.
  11. Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet again for 2-3 minutes until the cheese is completely melted and gooey. For a golden top, broil for 1-2 minutes.
  12. Garnish with fresh parsley or chives and serve immediately.

Notes

For best results, shred your own cheese from a block to avoid anti-caking agents. Do not lift the lid during simmering to ensure fluffy rice. For a spicy Southwest version, use Rotel tomatoes and pepper jack cheese. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: cheesy ground beef and rice skillet, one-pan dinner, ground beef recipe, easy weeknight dinner, cheesy rice skillet

Find it online: https://siennaspoon.com/best-cheesy-ground-beef-and-rice-skillet-recipe/