Print

Easy Cheesy Beef & Rice Skillet: Ready in 20 Minutes

cheesy beef and rice skillet - featured image
Print Recipe

A quick and easy one-skillet dinner with ground beef, rice, and melted cheese, ready in just 20 minutes. Perfect for busy weeknights or last-minute potlucks.

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; basmati or jasmine also work)
  • 2 cups beef broth (low-sodium recommended)
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted preferred)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano (optional)
  • 1 1/2 cups shredded cheddar cheese (sharp cheddar recommended)
  • 1/2 cup shredded mozzarella
  • 2 tablespoons cream cheese, softened
  • Fresh parsley or cilantro, chopped (optional topping)
  • Green onions, sliced (optional topping)
  • Sour cream (optional topping)
  • Hot sauce (optional topping)

Instructions

  1. Heat the skillet over medium-high heat. Add the olive oil and let it shimmer for about 30 seconds.
  2. Add the ground beef. Break it apart with a wooden spoon and let it brown for 3-4 minutes without stirring too much.
  3. Add the diced onion and cook for 2 minutes, stirring occasionally, until softened and translucent.
  4. Stir in the minced garlic and cook for 30 seconds until fragrant.
  5. Drain excess fat if needed, leaving about a tablespoon for flavor.
  6. Add the rice, smoked paprika, cumin, salt, pepper, and oregano. Stir for 1 minute to toast the rice slightly.
  7. Pour in the beef broth and diced tomatoes (with their juices). Stir to combine, scraping up any browned bits from the bottom. Bring to a boil.
  8. Reduce heat to low, cover the skillet, and let it simmer for 15 minutes. Do not lift the lid during this time.
  9. After 15 minutes, remove the lid and check the rice. It should be tender and most liquid absorbed. If still crunchy, add 2-3 tablespoons water, cover, and cook 2 more minutes.
  10. Remove the skillet from the heat.
  11. Add the cream cheese first, stirring until fully incorporated.
  12. Add the shredded cheddar and mozzarella. Stir gently until fully melted and creamy, about 1-2 minutes.
  13. Taste and adjust seasoning with more salt or pepper if needed.
  14. Serve immediately while hot and cheesy. Top with fresh parsley, green onions, or hot sauce if desired.

Notes

For best results, use freshly shredded cheese instead of pre-shredded to avoid anti-caking agents. Do not lift the lid while rice is cooking to ensure proper steam absorption. If using lean ground beef, add an extra tablespoon of olive oil when cooking the rice. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: cheesy beef and rice skillet, one skillet dinner, quick weeknight meal, ground beef recipe, easy dinner, 20 minute meal, comfort food

Find it online: https://oracooks.com/easy-cheesy-beef-and-rice-skillet-ready-in-20-minutes/