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

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This cheesy beef rice skillet comes together in one pan in just 30 minutes, making it the perfect weeknight dinner. It’s hearty, comforting, and packed with flavor from seasoned ground beef, tender rice, and melted cheddar cheese.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound ground beef (80/20 recommended)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon chili powder
  • ½ teaspoon dried oregano
  • 1 cup long-grain white rice (basmati or jasmine)
  • 1 can (14.5 ounces) diced tomatoes, undrained (fire-roasted preferred)
  • 1 ½ cups beef broth (low-sodium)
  • 1 tablespoon Worcestershire sauce
  • 1 ½ cups shredded sharp cheddar cheese
  • ¼ cup chopped fresh parsley (optional, for garnish)

Instructions

  1. Heat the oil and cook the aromatics. Place your large skillet over medium heat and add the olive oil. Once it shimmers, add the diced onion. Cook, stirring occasionally, for about 3-4 minutes until the onion turns translucent and starts to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Brown the ground beef. Add the ground beef to the skillet, breaking it up with your wooden spoon. Let it cook undisturbed for about 2 minutes to get a nice sear, then start stirring and breaking it into smaller crumbles. Cook for 5-6 minutes total, until the beef is browned and no longer pink. If there is excess fat, spoon most of it out, leaving about a tablespoon for flavor.
  3. Season the meat. Sprinkle the salt, black pepper, smoked paprika, chili powder, and dried oregano over the browned beef. Stir everything together and let it cook for about 30 seconds to toast the spices and wake up their flavors.
  4. Add the rice, tomatoes, broth, and Worcestershire sauce. Pour in the uncooked rice, the entire can of diced tomatoes with their juices, the beef broth, and the Worcestershire sauce. Stir everything together until it is well combined. Scrape up any browned bits from the bottom of the skillet—that is pure flavor.
  5. Bring to a boil, then simmer. Increase the heat to high and bring the mixture to a full boil. Once it is boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer gently for 18-20 minutes. Do not lift the lid during this time—the steam is what cooks the rice perfectly.
  6. Check the rice and add the cheese. 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 a bit firm, add 2-3 tablespoons of water, replace the lid, and cook for another 2-3 minutes. Once the rice is done, remove the skillet from the heat and sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet again and let it sit for 2-3 minutes until the cheese is completely melted and gooey.
  7. Garnish and serve. Sprinkle the fresh parsley over the melted cheese if you are using it. Give the whole thing a gentle stir to incorporate the cheese slightly, or serve it with the cheese layer intact—both ways are delicious. Scoop onto plates and enjoy immediately.

Notes

Resist the urge to stir the rice while it is simmering to avoid gumminess. Let the skillet rest for 2-3 minutes after adding cheese for best texture. For a gluten-free option, double-check your Worcestershire sauce label. If you don’t have a lid, use aluminum foil crimped tightly around the edges.

Nutrition

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

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