Cheesy Ground Beef and Rice Skillet
This one-pan Cheesy Ground Beef and Rice Skillet combines savory ground beef, fluffy rice, and melting cheese for a quick and comforting weeknight dinner.
Ingredients
Main Ingredients
- 1.5 pounds Ground Beef (preferably 80/20) For the best flavor and juiciness.
- 1 cup Long Grain Rice (uncooked) Basmati or Jasmine rice can also be used.
- 2 cups Beef Broth Low sodium is best.
- 1 medium Onion (diced) Can substitute with white or sweet onions.
- 1 unit Bell Pepper (diced) Any color works, mix varieties for nutrition.
- 2-3 cloves Garlic (minced) Fresh is preferred but can use pre-minced.
- 1 can Diced Tomatoes with Green Chilies (10 ounces, undrained) Use regular diced tomatoes for less heat.
- 1 tablespoon Tomato Paste Helps thicken sauce.
- 2 cups Cheddar Cheese (shredded) Sharp, medium, or mild based on preference.
- 2 tablespoons Olive Oil Can substitute with vegetable or canola oil.
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 0.5 teaspoon Dried Oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper Optional red pepper flakes for additional heat.
- to taste Fresh Parsley (chopped) For garnish; cilantro can be used as an alternative.
Instructions
Preparation
- Dice the onion and bell pepper, mince the garlic, and shred the cheese if you haven't done so already.
Cooking
- Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper. Sauté for 3-4 minutes until softened.
- Add ground beef, pushing the veggies to the side if necessary. Cook for 5-7 minutes until browned through.
- Stir in minced garlic, chili powder, cumin, oregano, salt, and pepper and cook for another minute.
- Add uncooked rice, stirring to coat it in the flavors for 1-2 minutes.
- Pour in beef broth, diced tomatoes with green chilies, and tomato paste. Bring to a boil then reduce to a simmer. Cover and let cook for 15-20 minutes until rice is tender.
- Sprinkle shredded cheddar cheese over the skillet. Cover for a few minutes until cheese is melted and bubbly.
- Garnish with chopped parsley and serve.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stovetop or microwave with a splash of broth.