Description

A quick and easy one-pan meal featuring ground beef, rice, and a blend of melted cheeses. Perfect for busy weeknights or potlucks, this comforting dish comes together in about 30 minutes with simple pantry ingredients.

Ingredients

Scale

1 pound ground beef (80/20 works best)
1 medium yellow onion, diced (about 1 cup)
3 cloves garlic, minced (or 1 teaspoon garlic powder)
1 cup long-grain white rice, uncooked (jasmine or basmati preferred)
2 cups beef broth (low-sodium recommended)
1 can (14.5 oz) diced tomatoes, undrained (fire-roasted preferred)
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon smoked paprika (regular paprika works)
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional, for heat)
1 1/2 cups shredded sharp cheddar cheese (freshly shredded recommended)
1/2 cup shredded Monterey Jack cheese
2 tablespoons cream cheese, softened
Fresh parsley or green onions for garnish (optional)

Instructions

Brown the beef (5-7 minutes): Heat a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Let it brown without stirring constantly. Once fully cooked, transfer to a plate with a slotted spoon, leaving about 1 tablespoon of drippings in the pan. If using lean beef, add a splash of olive oil.
Sauté the aromatics (3 minutes): Reduce heat to medium. Add the diced onion to the skillet and cook for about 2 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
Toast the rice (2 minutes): Add the uncooked rice to the skillet and stir for 1-2 minutes until lightly toasted and nutty.
Add the liquids and seasonings: Pour in the beef broth and undrained diced tomatoes. Add salt, pepper, smoked paprika, oregano, and red pepper flakes (if using). Stir, scraping up any browned bits from the bottom of the pan.
Return the beef and simmer (18-20 minutes): Add the cooked ground beef back to the skillet and stir. Bring to a gentle boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 18-20 minutes. Do not lift the lid during this time.
Check the rice: After 18 minutes, remove the lid. The rice should be tender and most liquid absorbed. If rice is still firm, cover and cook for 2-3 more minutes. If dry but rice not done, add a splash of broth or water.
Add the cheese (2 minutes): Remove skillet from heat. Drop softened cream cheese in small spoonfuls over the top and stir gently until melted. Sprinkle shredded cheddar and Monterey Jack evenly over the surface. Cover and let sit for 2 minutes until cheese is melted.
Garnish and serve: Remove lid, garnish with fresh parsley or green onions if desired. Serve straight from the skillet while hot.

Notes

For best results, use freshly shredded cheese as pre-shredded contains anti-caking agents that affect melting. Do not lift the lid during simmering to ensure fluffy rice. If doubling the recipe, use a larger pot and increase simmer time by about 5 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1.5
Calories: 420
Sugar: 4
Sodium: 680
Fat: 18
Saturated Fat: 9
Carbohydrates: 35
Fiber: 2
Protein: 28

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