Print

Cheesy Ground Beef & Rice Skillet: Easy One-Pan Dinner

cheesy ground beef and rice skillet - featured image
Print Recipe

A quick and easy one-pan dinner featuring ground beef, rice, and a blend of sharp cheddar and Monterey Jack cheese. Perfect for busy weeknights, this comforting skillet meal comes together in about 30 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 pound (450g) 80/20 ground beef
  • 1 cup (200g) uncooked long-grain white rice (such as basmati or jasmine)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 2 cups (480ml) low-sodium beef broth
  • 1 can (14.5 oz or 400g) diced tomatoes, undrained (fire-roasted preferred)
  • 2 tablespoons tomato paste
  • 1 cup (120g) shredded sharp cheddar cheese
  • 1 cup (120g) shredded Monterey Jack cheese
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • 1 tablespoon olive oil (if needed)
  • Fresh parsley for garnish (optional)

Instructions

  1. Brown the Beef: Place a large skillet (12-inch with lid) over medium-high heat. Add ground beef and break it up with a spoon. Cook undisturbed for 3-4 minutes until deeply browned on the bottom, then stir and continue cooking until fully browned, about 5-6 minutes total. Drain excess fat, leaving about 1 tablespoon in the pan.
  2. Sauté the Aromatics: Reduce heat to medium. Add diced onion to the pan with the beef drippings. Cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant. If the pan looks dry, add 1 tablespoon olive oil.
  3. Toast the Rice: Add uncooked rice to the pan and stir to coat in the drippings. Cook for 1-2 minutes, stirring constantly, until the rice crackles slightly and smells nutty.
  4. Add Liquids and Seasonings: Pour in beef broth and undrained diced tomatoes. Add tomato paste, smoked paprika, oregano, cumin, and a pinch of salt and pepper. Stir well, scraping up any browned bits from the bottom. Bring to a boil.
  5. Simmer the Skillet: Reduce heat to low, cover the pan with a lid, and let simmer gently for 18-20 minutes. Do not lift the lid frequently. The liquid should be mostly absorbed and the rice tender with a slight bite.
  6. Add the Cheese: Remove lid and sprinkle shredded cheddar and Monterey Jack evenly over the top. Cover again and let sit off the heat for 2-3 minutes until cheese is melted and gooey. For a golden top, broil for 1-2 minutes, watching carefully.
  7. Rest and Serve: Let the skillet rest for 5 minutes before serving. Garnish with fresh parsley if desired. Scoop directly from the pan and enjoy.

Notes

For best results, use block cheese and shred it yourself for smoother melting. If rice is still crunchy after 20 minutes, add 1/4 cup broth or water, cover, and cook 5 more minutes. If too soupy, cook uncovered for 3-4 minutes. 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, easy weeknight meal, ground beef recipe, cheesy skillet dinner

Find it online: https://freshforkful.com/cheesy-ground-beef-and-rice-skillet-easy-one-pan-dinner/