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Quick Cheesy Beef & Rice Skillet

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A quick and easy one-pan meal 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)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 ½ cups beef broth, low-sodium
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 ½ cups shredded sharp cheddar cheese
  • ¼ cup chopped fresh parsley (optional, for garnish)

Instructions

  1. Brown the beef. Place your large skillet over medium-high heat and add the ground beef. Break it apart with a wooden spoon as it cooks. Let it get nice and browned—about 5-6 minutes. If there’s excess grease, carefully spoon it out or tilt the pan and blot with a paper towel. Leave about a tablespoon of fat in the pan for flavor.
  2. Sauté the aromatics. Reduce the heat to medium. Add the diced onion to the pan and cook for 2-3 minutes, until it starts to soften and turn translucent. Toss in the minced garlic and cook for another 30 seconds—just until it smells amazing. Be careful not to burn the garlic.
  3. Add the rice and seasonings. Sprinkle the uncooked rice over the beef and onion mixture. Add the smoked paprika, onion powder, garlic powder, salt, and pepper. Stir everything together for about a minute, letting the rice toast slightly.
  4. Pour in the liquids. Add the can of undrained diced tomatoes and the beef broth. Stir well to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil.
  5. Simmer and cook the rice. Once boiling, reduce the heat to low. Cover the skillet with a tight-fitting lid and let it simmer for 18-20 minutes. Don’t peek! The rice should be tender and have absorbed most of the liquid by the end.
  6. Check and adjust. After 18 minutes, remove the lid and check the rice. If it’s still a little firm or there’s too much liquid left, cover and cook for another 2-3 minutes. If it looks dry but the rice isn’t done yet, add a splash of broth or water and continue cooking.
  7. Add the cheese. Once the rice is tender, remove the pan from the heat. Sprinkle the shredded cheddar evenly over the top. Cover the pan again for 2-3 minutes, letting the residual heat melt the cheese into a gooey, glorious layer. If you want a browned cheese top, pop the skillet under the broiler for 1-2 minutes—just watch it closely so it doesn’t burn.
  8. Garnish and serve. Sprinkle fresh parsley over the top for a pop of color and freshness. Serve straight from the skillet or spoon into bowls.

Notes

For best results, shred your own cheddar cheese from a block to avoid anti-caking agents that prevent smooth melting. Toasting the rice in the pan before adding liquids adds a subtle nutty flavor. Keep the heat at a gentle simmer to prevent the liquid from evaporating before the rice is cooked. Let the dish rest off the heat for 2-3 minutes after adding cheese to allow the rice to absorb remaining moisture and the cheese to set slightly.

Nutrition

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

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