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Cheesy Beef and Rice Skillet: Easy 20-Minute One-Pan Dinner

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A quick and easy one-pan dinner featuring ground beef, rice, and melted cheese, ready in just 20 minutes. Perfect for busy weeknights when you need a comforting meal without the fuss.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 cup long-grain white rice, uncooked
  • 1 can (14.5 ounces) diced tomatoes, undrained (fire-roasted preferred)
  • 1 cup beef broth (low-sodium)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin (optional)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded cheddar cheese (sharp cheddar recommended)
  • 1/2 cup shredded mozzarella cheese
  • Optional: 2 tablespoons chopped fresh parsley or green onions for garnish

Instructions

  1. Cook the beef and aromatics (5 minutes): Place your skillet over medium-high heat and add the ground beef. Break it up with your wooden spoon as it cooks. After about 2 minutes, add the diced onion. Cook for another 2-3 minutes until the beef is browned and the onion is translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
  2. Drain excess fat (optional but recommended): If using 80/20 beef, spoon out all but about 1 tablespoon of rendered fat.
  3. Add the rice and seasonings (1 minute): Sprinkle the uncooked rice over the beef mixture. Add the chili powder, cumin, salt, and pepper. Stir everything together for about 30 seconds to toast the rice slightly.
  4. Pour in the liquids (30 seconds): Add the undrained can of diced tomatoes and the beef broth. Stir to combine, scraping up any browned bits from the bottom of the pan.
  5. Bring to a boil, then simmer (15 minutes): 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 15 minutes.
  6. Check the rice (15-minute mark): After 15 minutes, remove the lid carefully. The rice should be tender and most of the liquid should be absorbed. If the rice is still crunchy, add 2-3 tablespoons of water, re-cover, and cook for another 2-3 minutes.
  7. Add the cheese (2 minutes): Sprinkle the shredded cheddar and mozzarella evenly over the top of the rice mixture. Cover the skillet again and let it sit off the heat for 2 minutes. Optionally, broil for 1-2 minutes for a bubbly, golden top.
  8. Garnish and serve (1 minute): Sprinkle fresh parsley or green onions on top if desired. Scoop into bowls and serve immediately.

Notes

Don’t lift the lid during the 15-minute simmer to ensure the rice cooks properly. Toasting the rice before adding liquid adds a nutty flavor. For a drier rice, use 3/4 cup broth; for saucier, use 1 1/4 cups. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months.

Nutrition

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

Find it online: https://sparklechew.com/cheesy-beef-and-rice-skillet-easy-20-minute-one-pan-dinner/