Cheesy Ground Beef and Rice Skillet
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Cheesy Ground Beef and Rice Skillet is a hearty one-pan dinner made with seasoned ground beef, tender rice, tomatoes, and plenty of melted cheddar cheese. Everything cooks in the same skillet, giving you an easy family dinner with plenty of flavor and very little cleanup.
I make ground beef skillet recipes often because they are dependable, filling, and easy to pull together with ingredients I usually have in my kitchen. This ground beef and rice skillet is especially helpful on busy evenings because the uncooked rice cooks right in the pan with the beef and tomatoes.
If your family enjoys easy ground beef dinners, you may also like my Creamy Ground Beef and Noodles, Creamy Beef Bowtie Pasta Bowls, or Cheeseburger Rice Bowls. They are all satisfying options when you need a simple dinner that does not require complicated preparation.
Table of contents
Why I Love This Cheesy Ground Beef and Rice Skillet
There is a lot to love about this easy skillet dinner:
- It makes excellent leftovers. The flavors hold up well in the refrigerator, making this recipe useful for quick lunches and make ahead dinners.
- It is a complete one pan meal. The beef, rice, tomatoes, and cheese all cook in the same skillet, which means fewer dishes to wash afterward.
- It uses everyday ingredients. I can make this cheesy beef and rice recipe with basic ingredients that are easy to keep in my pantry, refrigerator, and freezer.
- It is filling and family friendly. Ground beef, rice, and cheddar cheese make this a hearty dinner that satisfies hungry family members.
- It is easy to customize. I can change the seasonings, cheese, or vegetables without changing the basic cooking method.
Ingredients You’ll Need
This ground beef rice recipe uses simple ingredients that work together to create a savory, cheesy skillet dinner.
- Ground beef: Ground beef makes the skillet hearty and provides plenty of protein. I prefer lean ground beef so there is less grease to drain, but any variety will work.
- Onion: Diced onion adds savory flavor and a touch of sweetness as it cooks with the beef. Yellow or white onion can be used.
- Garlic: Fresh minced garlic gives the ground beef and rice more depth. Jarred minced garlic can be substituted when you need a shortcut.
- Beef broth: The rice cooks directly in the beef broth, which gives it much more flavor than cooking it in water. Reduced-sodium beef broth can be used to give you more control over the salt.
- Long-grain white rice: Regular uncooked long-grain white rice absorbs the broth and tomato juice as the skillet simmers. Do not substitute instant or brown rice without adjusting the liquid and cooking time.
- Diced tomatoes: Add the entire can of diced tomatoes, including the juice. The tomatoes add moisture, color, and a mild tomato flavor.
- Salt: Salt seasons the ground beef, rice, and tomatoes. You may need to adjust the amount depending on the sodium in your broth and cheese.
- Black pepper: Black pepper adds mild warmth and balances the rich beef and cheese.
- Italian seasoning: Italian seasoning adds a simple blend of herbs without overpowering the other ingredients.
- Shredded cheddar cheese: Melted cheddar finishes the skillet with a creamy, cheesy layer. Sharp cheddar provides more flavor, while mild cheddar is an excellent choice for children or anyone who prefers a milder cheese.
How to Make Cheesy Ground Beef and Rice
This one pan ground beef and rice dinner comes together in a deep skillet. Be sure your skillet has a tight fitting lid because the trapped steam is essential for cooking the rice evenly.
My Best Tips for Tender Rice
- Use the correct kind of rice. This recipe was developed with regular long grain white rice. Instant rice, brown rice, and other varieties have different cooking times and liquid requirements.
- Use a deep skillet. A deep 12 inch skillet gives the ingredients enough room to cook evenly without bubbling over.
- Bring the liquid to a boil first. Wait until the mixture is boiling before reducing the heat and covering the skillet.
- Keep the lid closed. One trick that works for me in my kitchen is setting a timer and resisting the urge to check the rice. Every time I lift the lid, steam escapes and the rice takes longer to soften.
- Keep the heat low. Once the mixture boils, reduce the heat to low so the liquid does not evaporate before the rice finishes cooking.
- Let the skillet rest. The covered resting time allows the rice to absorb any remaining moisture and gives the finished dish a better texture.
- Shred your own cheese when possible. Freshly shredded cheddar generally melts more smoothly than packaged shredded cheese, but either one will work when convenience is the priority.
What to Serve With Ground Beef and Rice
This cheesy ground beef and rice skillet is hearty enough to serve as a complete meal. When I want to add a side, I usually choose something light and simple to balance the beef and melted cheese.
Try serving it with:
- Steamed green beans
- Roasted broccoli
- A simple garden salad
- Glazed carrots
- Buttered corn
- Garlic bread or dinner rolls
- Sliced cucumbers and tomatoes
You can also add sliced green onions, chopped parsley, sour cream, or extra shredded cheese on top of each serving.
Recipe Variations
Mexican Ground Beef and Rice Skillet
Replace the Italian seasoning with 1 tablespoon of taco seasoning, reduce the added salt to ½ teaspoon, and use a Mexican-style shredded cheese blend. You can also add corn, black beans, or chopped green chiles.
Ground Turkey and Rice Skillet
Substitute ground turkey for the ground beef. Because turkey is leaner and milder, you may want to add a little extra seasoning.
Vegetable Beef and Rice Skillet
Stir in drained corn, peas, diced bell peppers, or frozen mixed vegetables. Add quick cooking frozen vegetables during the last few minutes so they do not become too soft.
Spicy Beef and Rice
Add crushed red pepper flakes, cayenne pepper, diced jalapeños, or pepper jack cheese for extra heat.
Extra Cheesy Beef and Rice
Use the full 2 cups of shredded cheddar and stir a portion of it into the cooked rice mixture before sprinkling the remaining cheese over the top.
How to Store and Reheat Leftovers
Allow the cheesy beef and rice to cool before transferring it to an airtight container. Store it in the refrigerator for up to four days.
Reheat individual servings in the microwave until hot. If the rice seems dry, add a small splash of beef broth or water before reheating. Covering the dish will help hold in moisture.
For larger portions, place the leftovers in a covered skillet over low heat. Add a little broth and stir occasionally until the beef and rice are heated through.
Frequently Asked Questions
I do not recommend instant rice for this recipe as written. It cooks much faster than regular long grain white rice and does not require the same amount of liquid.
Brown rice requires additional liquid and a much longer cooking time. For the most dependable results, use uncooked long grain white rice.
No. Add the tomatoes and their juice to the skillet. The tomato juice provides some of the liquid needed to cook the rice.
Add ¼ cup of additional beef broth, cover the skillet, and continue cooking over low heat for 3 to 5 minutes. Check that the lid fits tightly and that the mixture is gently simmering.
The rice may need a few more minutes to absorb the liquid. Remove the skillet from the heat and let it rest covered for 5 minutes. Keep in mind that different brands of diced tomatoes may contain slightly different amounts of juice.
Add ¼ cup of broth and continue cooking the covered skillet for another 3 to 5 minutes. Keep the heat low so the liquid does not evaporate too quickly.
Yes. Prepare the recipe as directed, cool it, and refrigerate it in an airtight container. Reheat it with a small splash of broth to restore moisture to the rice.
Cheesy Ground Beef and Rice Skillet
Ingredients
- 1 ½ lbs ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup uncooked long-grain white rice
- 15 oz can diced tomatoes, undrained
- 1 tsp salt
- ½ tsp black pepper
- 1 ½ tsp Italian seasoning
- 1 ½ to 2 cups shredded cheddar cheese
Directions
- Add the ground beef and diced onion to a deep 12-inch skillet. Cook over medium-high heat, breaking the beef into crumbles, until the beef is browned and the onion is tender. Drain any excess grease.
- Add the minced garlic and cook for 30 seconds, stirring frequently.
- Stir in the beef broth, uncooked rice, undrained diced tomatoes, salt, black pepper, and Italian seasoning.
- Bring the mixture to a boil. Reduce the heat to low and cover the skillet with a tight-fitting lid.
- Simmer without lifting the lid for 15 to 18 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Remove the skillet from the heat and let it rest, covered, for 5 minutes.
- Sprinkle the shredded cheddar cheese evenly over the mixture. Cover and let it stand for 2 to 3 minutes, or until the cheese is melted.
- Serve warm.
Notes
- Use regular long-grain white rice. Instant rice, brown rice, and other varieties require different amounts of liquid and cooking times.
- Keep the skillet covered while the rice cooks so the steam does not escape.
- If the rice is still firm after 18 minutes, add ¼ cup of additional broth, cover, and continue cooking for 3 to 5 minutes.
- The amount of salt needed will depend on the sodium levels in the broth, tomatoes, and cheese. Reduced-sodium beef broth may be used.
- For a Mexican-inspired variation, replace the Italian seasoning with taco seasoning and use a Mexican-style shredded cheese blend.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
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