Description
This easy one-pan cheesy ground beef rice is the perfect weeknight dinner—ready in under 30 minutes with minimal cleanup. Ground beef, rice, and cheese come together in one skillet for a comforting, kid-approved meal that’s endlessly customizable.
Ingredients
Scale
- 1 pound ground beef (80/20 blend)
- 1 tablespoon olive oil (optional, for lean beef)
- 1 medium yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 2 cups low-sodium beef broth
- 1 can (10 ounces) diced tomatoes with green chiles (like Rotel)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- Green onions, sliced (optional, for garnish)
Instructions
- Brown the beef. Heat your skillet over medium-high heat. Add the ground beef and break it apart with your spoon. Let it cook undisturbed for about 3 minutes so it develops a nice brown crust, then stir and continue cooking until fully browned, about 5-6 minutes total. Spoon out excess fat, leaving about 1 tablespoon in the pan.
- Sauté the aromatics. Reduce heat to medium. Add the diced onion and cook for 3-4 minutes until it softens and turns translucent. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the seasonings and rice. Stir in the smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Cook for about 30 seconds until fragrant. Add the uncooked rice and stir to coat every grain in the seasoned fat.
- Pour in the liquids. 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.
- Bring to a boil, then simmer. Increase heat to high and bring to a boil. Once boiling, reduce heat to low, cover with a tight-fitting lid, and let simmer for 15-18 minutes. Do not lift the lid during this time.
- Check the rice. After 15 minutes, remove the lid carefully. The rice should be tender and most of the liquid absorbed. If still firm, add 2-3 tablespoons of water or broth, re-cover, and cook for another 2-3 minutes.
- Add the cheese. Remove the pan from heat. Sprinkle the shredded cheddar and Monterey Jack evenly over the top. Cover again and let sit for 2-3 minutes until the cheese melts.
- Finish and serve. Uncover, give everything a gentle stir to incorporate the cheese, or leave it in a layer on top. Garnish with fresh parsley or green onions if desired. Serve hot.
Notes
For best results, shred your own cheese from a block—pre-shredded cheese contains anti-caking agents that prevent smooth melting. If using brown rice, increase simmering time to 30-35 minutes and add an extra 1/2 cup of broth. To prevent mushy rice, do not lift the lid during simmering and avoid stirring once the rice is cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1 1
- Calories: 415
- Sugar: 4
- Sodium: 680
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 34
- Fiber: 2
- Protein: 28
Keywords: one-pan dinner, ground beef rice, cheesy rice, weeknight dinner, easy dinner, one skillet meal, ground beef recipe, cheesy ground beef rice