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Best Easy Cheesy Ground Beef and Rice Skillet Recipe

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This easy cheesy ground beef and rice skillet is a quick, filling, and forgiving one-pan meal. With simple ingredients like ground beef, rice, and sharp cheddar, it’s perfect for busy weeknights and delivers comfort food at its most honest.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 works great)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 2 cups beef broth (low-sodium recommended)
  • 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded sharp cheddar cheese
  • Fresh parsley or green onions, chopped (optional, for garnish)

Instructions

  1. Heat the oil. Place your skillet over medium-high heat and add the olive oil. Let it shimmer for about 30 seconds — you want it hot but not smoking.
  2. Brown the beef. Add the ground beef to the skillet. Break it apart with your wooden spoon as it cooks. Let it sit undisturbed for a minute or two before stirring — that gives you those nice brown bits that add flavor. Cook for about 5-7 minutes, until no pink remains. If there’s a lot of excess grease, carefully spoon most of it out, leaving about a tablespoon in the pan.
  3. Sauté the aromatics. Add the diced onion to the skillet with the beef. Cook for 3-4 minutes, stirring occasionally, until the onion softens and turns translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the rice and seasonings. Sprinkle the uncooked rice, chili powder, cumin, smoked paprika, salt, and pepper over the beef mixture. Stir everything together for about a minute — this lightly toasts the rice and wakes up the spices.
  5. Pour in the liquids. Add the beef broth and the can of diced tomatoes with green chilies (undrained). Stir well, scraping up any browned bits from the bottom of the pan.
  6. Bring to a boil, then simmer. Turn the heat to high and bring the mixture to a rolling boil. Once it’s bubbling, reduce the heat to low, cover the skillet with the lid, and let it simmer gently for 18-20 minutes. Do not lift the lid during this time.
  7. Check the rice. After 18 minutes, remove the lid carefully. The rice should be tender and most of the liquid should be absorbed. If the rice is still a little firm, add 2-3 tablespoons of water, re-cover, and cook for another 3-5 minutes.
  8. Add the cheese. Once the rice is done, remove the skillet from the heat. Sprinkle the shredded cheddar evenly over the top. Cover again and let it sit for 2-3 minutes — the residual heat will melt the cheese into a gooey, glorious blanket.
  9. Garnish and serve. Sprinkle with fresh parsley or green onions if you’re feeling fancy. Scoop it straight from the skillet.

Notes

Don’t skip browning the beef properly for depth of flavor. Toast the rice briefly before adding liquid for a nutty flavor and better texture. Resist the urge to lift the lid while simmering to ensure the rice cooks perfectly. Use freshly shredded cheese for the best melt. Adjust heat to maintain a gentle simmer, not a violent boil.

Nutrition

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

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