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Easy Cheesy Ground Beef and Rice Skillet: Best 20-Minute Dinner

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This Easy Cheesy Ground Beef and Rice Skillet is a quick, one-pan dinner that combines seasoned ground beef, tender rice, and gooey melted cheddar cheese. Ready in under 20 minutes, it’s the perfect comfort food for busy weeknights.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 preferred)
  • 1 cup (200g) long-grain white rice
  • 2 cups (480ml) low-sodium beef broth
  • 1½ cups (170g) shredded sharp cheddar cheese
  • 1 medium yellow onion, diced
  • 1 medium bell pepper (red or orange), diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika (smoked or regular)
  • ½ teaspoon dried oregano (optional)
  • Salt and black pepper to taste (start with ½ tsp salt and ¼ tsp pepper)
  • 2 tablespoons butter
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep your ingredients: dice the onion and bell pepper, mince the garlic, shred the cheese, and measure out the rice, broth, and seasonings.
  2. Melt the butter in a large skillet (12-inch) over medium-high heat. Add the diced onion and bell pepper. Cook for 3-4 minutes, stirring occasionally, until the onion is translucent and the pepper softens.
  3. Add the ground beef to the skillet. Break it up into small crumbles with a wooden spoon. Let it cook undisturbed for about 2 minutes to develop a brown crust, then stir and continue cooking for another 3-4 minutes until no longer pink.
  4. Stir in the minced garlic, tomato paste, Worcestershire sauce, paprika, oregano, salt, and pepper. Cook for 1 minute, stirring constantly, until fragrant and the tomato paste darkens slightly.
  5. Pour in the beef broth and scrape the bottom of the skillet to release any browned bits. Bring the broth to a boil.
  6. Stir in the rice until evenly distributed. Reduce heat to low, cover the skillet with a tight-fitting lid, and simmer for 15-18 minutes. Do not lift the lid during this time.
  7. Check the rice after 15 minutes. It should be tender and most liquid absorbed. If rice is still crunchy and liquid is gone, add ¼ cup more broth or water, cover, and cook for another 3-5 minutes. If there’s excess liquid but rice is tender, cook uncovered for 2 minutes.
  8. Remove the skillet from heat. Sprinkle the shredded cheddar cheese evenly over the top. Cover and let sit for 2-3 minutes until the cheese is fully melted and gooey.
  9. Garnish with fresh parsley if desired. Serve hot straight from the skillet.

Notes

For a crispy cheese top, broil the skillet for 2 minutes after adding cheese. Use low-sodium broth to control salt. Shred cheese yourself for best melting. Don’t lift the lid while rice cooks. Let the beef brown undisturbed for better flavor. Leftovers keep in the fridge for up to 4 days; reheat with a splash of broth. Freezes well for up to 3 months.

Nutrition

Keywords: ground beef, rice, skillet dinner, cheesy, quick dinner, weeknight meal, one-pan, comfort food

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