Print

Easy Cheesy Beef and Rice Skillet

easy cheesy beef and rice skillet - featured image
Print Recipe

A quick and easy one-pan dinner featuring savory ground beef, tender rice, and melty cheddar cheese. Perfect for busy weeknights, this comforting dish comes together in about 30 minutes with simple pantry staples.

Ingredients

Scale
  • 1 lb ground beef (80/20 works best)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 2 cups beef broth, low-sodium
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 ½ cups shredded cheddar cheese (sharp cheddar recommended)
  • ½ cup frozen peas or corn (optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until translucent and softened.
  2. Stir in minced garlic and cook for about 30 seconds until fragrant.
  3. Add ground beef to the skillet. Break it up with a wooden spoon and cook for 5-6 minutes until browned. Drain excess fat, leaving about 1 tablespoon in the pan.
  4. Season the beef with smoked paprika, dried oregano, salt, and pepper. Stir to coat. Add Worcestershire sauce and cook for 1 more minute.
  5. Pour in uncooked rice and stir for about 1 minute to toast slightly. Add diced tomatoes with their juices and stir to combine.
  6. Pour in beef broth and stir, scraping up any browned bits from the bottom of the pan. Bring to a boil.
  7. Reduce heat to low, cover the skillet with a tight-fitting lid, and simmer for 18-20 minutes. Do not lift the lid during this time.
  8. After 18 minutes, remove the lid carefully. Check if rice is tender and most liquid is absorbed. If rice is still firm, add a splash more broth or water, cover, and cook for another 3-5 minutes.
  9. If using frozen peas or corn, stir them in now. Sprinkle shredded cheddar cheese evenly over the top. Cover and let sit off the heat for 2-3 minutes until cheese is melted.
  10. Garnish with fresh parsley if desired. Serve hot directly from the skillet.

Notes

For best results, shred cheddar cheese from a block instead of using pre-shredded cheese, which contains anti-caking agents that prevent smooth melting. Toasting the rice before adding liquid enhances its nutty flavor. Resist lifting the lid while simmering to ensure even cooking. Leftovers keep in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Nutrition

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

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