Description
A quick, one-pan weeknight dinner with ground beef, rice, and melted cheddar cheese, ready in 20 minutes. Perfect for busy nights when you need comfort food fast.
Ingredients
Scale
- 1 pound (450g) ground beef (80/20 recommended)
- 1 cup (200g) long-grain white rice
- 2 cups (480ml) low-sodium beef broth
- 1.5 cups (170g) shredded sharp cheddar cheese
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 2 tablespoons (30g) tomato paste
- 1 tablespoon (15ml) Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- Salt to taste
- 1 tablespoon (15g) butter
- Fresh parsley for garnish (optional)
Instructions
- Prep your ingredients: dice the onion, mince the garlic, and measure out the rice, broth, and seasonings. Mix the smoked paprika, garlic powder, onion powder, thyme, and black pepper in a small bowl.
- Place a large skillet (12-inch/30cm with a lid) over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Cook without moving too much for 2 minutes to get brown bits, then continue cooking until fully 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.
- Reduce heat to medium. Add the butter to the pan with the drippings. Once melted, add the diced onion and cook for about 2 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the tomato paste and the pre-mixed seasonings. Cook for 1 minute, stirring constantly, until the spices are fragrant and the tomato paste darkens slightly.
- Return the browned beef to the skillet. Add the uncooked rice and stir until the rice is coated. Pour in the beef broth and Worcestershire sauce, scraping up any brown bits from the bottom of the pan.
- Increase heat to high and bring the mixture to a boil. Once boiling, reduce heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid during this time.
- After 15 minutes, remove the lid carefully. The rice should be tender and most of the liquid absorbed. If the rice is still firm or there’s too much liquid, cover and cook for 2-3 more minutes. If done but with a little liquid left, let it sit uncovered for a minute.
- Remove the skillet from the heat. Sprinkle 1 cup of the shredded cheddar over the top and gently stir it in until melted. Sprinkle the remaining 1/2 cup of cheese on top. Cover the skillet and let it sit for 2 minutes until the top layer is melted and bubbly.
- Let the skillet sit uncovered for 2 minutes before serving. Garnish with fresh parsley if desired, and serve straight from the skillet.
Notes
For best results, use long-grain white rice (not instant). Do not lift the lid while the rice simmers. Add cheese in two stages for creamy texture and a bubbly top. Leftovers keep in the fridge for up to 4 days and taste even better the next day.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 485
- Sugar: 3
- Sodium: 680
- Fat: 20
- Saturated Fat: 10
- Carbohydrates: 42
- Fiber: 2
- Protein: 32
Keywords: ground beef, rice, skillet, cheesy, 20-minute dinner, one-pan, weeknight dinner, comfort food