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Cozy Cheesy Beef Rice Skillet

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A warm, comforting one-pan dinner featuring seasoned ground beef, tender rice, and a blend of melted cheddar and Monterey Jack cheese. This easy 30-minute meal is perfect for busy weeknights and is sure to become a family favorite.

Ingredients

Scale
  • 1 pound ground beef (85/15 lean)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced (about 1 cup)
  • 1 cup long-grain white rice, uncooked
  • 2 cups low-sodium beef broth
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Instructions

  1. Brown the beef: Place a large skillet over medium-high heat and add the ground beef. Break it up with a wooden spoon and cook until browned, about 5-7 minutes. Use a slotted spoon to transfer the beef to a plate, leaving about 1 tablespoon of drippings in the pan.
  2. Sauté the aromatics: Reduce heat to medium. Add the diced onion and bell pepper to the pan with the drippings. Cook for 4-5 minutes, stirring occasionally, until the onion is translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Toast the rice: Add the uncooked rice to the pan and stir for 1-2 minutes until it smells nutty and is lightly toasted.
  4. Add liquids and seasonings: Pour in the beef broth and undrained diced tomatoes. Add smoked paprika, dried oregano, salt, and black pepper. Stir to combine, scraping up any browned bits from the bottom of the pan. Return the browned beef to the pan and stir.
  5. Bring to a simmer: Increase heat to high and bring to a boil. Reduce heat to low, cover with a tight-fitting lid, and let simmer for 18 minutes. Do not lift the lid during this time.
  6. Check the rice: After 18 minutes, remove the lid. The rice should be tender and most liquid absorbed. If still firm, cover and cook for another 2-3 minutes.
  7. Add the cheese: Remove the pan from heat. Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top. Cover and let sit for 2-3 minutes until the cheese is melted.
  8. Stir and serve: Stir the melted cheese into the rice and beef until well combined. Garnish with fresh parsley if desired. Serve immediately.

Notes

For best results, shred your own cheese from a block—it melts smoother than pre-shredded. Resist the urge to lift the lid while the rice cooks to ensure proper steaming. If you want a golden top, place the skillet under the broiler for 2-3 minutes after adding the cheese (ensure skillet is oven-safe). Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

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

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