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Easy One-Pan Cheesy Beef Rice Skillet Recipe

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A quick and easy one-pan meal with ground beef, rice, and plenty of melted cheese. Perfect for busy weeknights, this comforting skillet dinner comes together in about 30 minutes with simple ingredients.

Ingredients

Scale
  • 1 pound ground beef (80/20 works great for flavor, but you can use lean if you prefer)
  • 1 tablespoon olive oil (for browning the beef)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (fresh is best, but jarred works in a pinch)
  • 1 cup long-grain white rice (uncooked—I recommend a brand like Mahatma or Carolina for consistent results)
  • 2 cups beef broth (low-sodium so you can control the salt)
  • 1 can (14.5 ounces) diced tomatoes, undrained (fire-roasted adds a nice smoky note)
  • 1 tablespoon Worcestershire sauce (this is my secret ingredient for depth)
  • 1 teaspoon paprika (smoked paprika is even better if you have it)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded cheddar cheese (sharp cheddar gives the best flavor, but mild works too)
  • 1/2 cup shredded mozzarella cheese (for that stretchy, gooey texture)
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

  1. Brown the Beef (5 minutes): Heat the olive oil in your large skillet over medium-high heat. Add the ground beef and cook, breaking it up with your wooden spoon, until it’s browned all over—about 4 to 5 minutes. Don’t drain all the fat; leave about a tablespoon in the pan for flavor. If you’re using lean beef, you might need to add a little extra oil.
  2. Sauté the Aromatics (2 minutes): Add the diced onion to the skillet with the beef. Cook for about 2 minutes until the onion starts to soften and turn translucent. Stir in the minced garlic and cook for another 30 seconds until it smells amazing. Don’t let the garlic burn—it turns bitter fast.
  3. Add the Rice and Seasonings (1 minute): Sprinkle the uncooked rice over the beef and onion mixture. Add the paprika, garlic powder, onion powder, salt, and pepper. Stir everything together for about a minute, letting the rice toast slightly in the pan. This step helps the rice keep its texture during cooking.
  4. Pour in the Liquids (1 minute): Add the beef broth, diced tomatoes (with their juices), and Worcestershire sauce. Stir everything together, scraping up any browned bits from the bottom of the pan. Those bits are pure flavor, so don’t leave them behind.
  5. Bring to a Boil, Then Simmer (18-20 minutes): Turn the heat to high and bring the mixture to a rolling boil. Once it’s boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer. Don’t peek too often—lifting the lid lets steam escape and can make the rice take longer to cook. After about 18 minutes, check the rice. It should be tender and most of the liquid should be absorbed. If it’s still a little soupy, cook for another 2 to 3 minutes with the lid on.
  6. Add the Cheese (2 minutes): Once the rice is cooked, remove the lid. Sprinkle the shredded cheddar and mozzarella cheese evenly over the top. Cover the skillet again and let it sit off the heat for about 2 minutes. The residual heat will melt the cheese into a glorious, gooey blanket.
  7. Garnish and Serve (1 minute): Sprinkle fresh parsley over the top if you’re using it. Scoop the skillet right onto plates or bowls. Serve hot, and try not to burn your tongue on the cheese—I still do this almost every time.

Notes

For extra cheesy goodness, stir half the cheese into the rice before topping with the rest. If the rice is still hard but the liquid is gone, add a splash more broth or water (about 1/4 cup) and continue cooking with the lid on. Use long-grain white rice for best results; brown rice requires more liquid and longer cooking time. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: one-pan meal, cheesy beef rice skillet, easy weeknight dinner, ground beef recipe, comfort food, 30-minute meal

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