Description
A quick and delicious one-pan meal featuring ground beef, rice, and melted cheddar cheese. Perfect for busy weeknights, this recipe comes together in about 30 minutes with minimal cleanup and simple pantry ingredients.
Ingredients
Scale
- 1 lb ground beef (80/20 recommended)
- 1 cup long-grain white rice
- 2 cups low-sodium beef broth
- 1 (14.5 oz) can diced tomatoes (fire-roasted preferred, undrained)
- 1 ½ cups shredded sharp cheddar cheese
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- 1 tablespoon olive oil
- Optional: fresh parsley or green onions for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large skillet (12-inch) over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Let it cook undisturbed for 3-4 minutes to develop a brown crust, then break into smaller pieces. Cook until no pink remains, about 6-8 minutes total. Leave about 1 tablespoon of fat in the pan.
- Reduce heat to medium. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly.
- Sprinkle the smoked paprika, dried oregano, salt, and pepper over the beef mixture. Stir and cook for 30 seconds to toast the spices. Add the Worcestershire sauce and stir to combine.
- Add the 1 cup of long-grain white rice and stir into the beef mixture. Cook for about 1 minute, stirring constantly, to toast the rice slightly.
- Pour in the 2 cups of beef broth and the can of diced tomatoes (undrained). Stir everything together, scraping up any browned bits from the bottom of the pan.
- Increase heat to high and bring to a rolling boil. Reduce heat to low, cover with a tight-fitting lid, and simmer for 18-20 minutes. Do not lift the lid during this time.
- After 18 minutes, remove the lid carefully. The rice should be tender and most liquid absorbed. If rice is still firm, add ¼ cup more broth or water, cover, and cook for another 3-5 minutes.
- Remove the pan from heat. Sprinkle the shredded cheddar cheese evenly over the top. Cover and let sit for 2-3 minutes until the cheese is completely melted.
- Gently stir to incorporate the melted cheese. Taste and adjust seasoning if needed. Garnish with fresh parsley or sliced green onions if desired. Serve hot.
Notes
Don’t lift the lid while the rice is simmering to ensure perfect texture. For best results, use a heavy-bottomed skillet with a snug lid. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 485
- Sugar: 4
- Sodium: 680
- Fat: 24
- Saturated Fat: 10
- Carbohydrates: 38
- Fiber: 3
- Protein: 28
Keywords: one-pan dinner, ground beef recipe, cheesy rice, quick weeknight meal, easy dinner, comfort food, 30-minute meal