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Quick Cheesy Beef and Rice Skillet: Easy 30-Minute Dinner

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This quick cheesy beef and rice skillet is a comforting one-pan dinner that comes together in just 30 minutes. Made with simple ingredients like ground beef, rice, cheese, and canned tomatoes, it’s the perfect solution for busy weeknights when you need a delicious meal fast.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice (uncooked; Jasmine or basmati preferred)
  • 1 can (14.5 ounces) diced tomatoes, undrained (fire-roasted recommended)
  • 1 can (8 ounces) tomato sauce
  • 1 cup beef broth (low-sodium preferred)
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper (freshly ground preferred)
  • 1 1/2 cups shredded cheddar cheese (sharp cheddar recommended)
  • 2 tablespoons chopped fresh parsley (for garnish, optional)

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5 to 6 minutes. Leave about a tablespoon of fat in the pan for flavor.
  2. Add the diced onion to the skillet and cook for 2 to 3 minutes, until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. Do not let the garlic burn.
  3. Sprinkle the uncooked rice over the beef mixture. Add the chili powder, smoked paprika, oregano, salt, and pepper. Stir everything together for about 1 minute, letting the rice toast slightly.
  4. Add the undrained diced tomatoes, tomato sauce, and beef broth. Stir until well combined, scraping the bottom of the pan to release any browned bits.
  5. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 18 to 20 minutes. Do not lift the lid during this time.
  6. After 18 minutes, remove the lid and check the rice. It should be tender and have absorbed most of the liquid. If the rice is still firm, add a splash more broth or water, cover, and cook for another 2 to 3 minutes.
  7. Once the rice is cooked, remove the skillet from the heat. Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet again and let it sit for 2 to 3 minutes until the cheese is melted.
  8. Sprinkle the chopped fresh parsley over the top for garnish. Serve directly from the skillet or spoon into bowls.

Notes

For best results, shred your own cheese from a block as pre-shredded cheese contains anti-caking agents that prevent smooth melting. Don’t lift the lid while the rice is simmering to ensure proper cooking. If the rice is cooked but there’s still liquid, let it sit uncovered for a minute or two. If too dry, add a splash of broth. Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Nutrition

Keywords: cheesy beef and rice skillet, 30-minute dinner, one-pan meal, ground beef recipe, easy weeknight dinner, comfort food, cheesy rice skillet

Find it online: https://evabake.com/quick-cheesy-beef-and-rice-skillet-easy-30-minute-dinner/