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Quick Cheesy Beef and Rice Skillet Dinner: Easy 20-Minute Meal

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A quick, cheesy, and satisfying one-skillet dinner ready in 20 minutes. Made with simple pantry ingredients like ground beef, rice, and cheese, this budget-friendly meal is perfect for busy weeknights.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 recommended)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup (200g) long-grain white rice (parboiled or converted)
  • 2 cups (480ml) low-sodium beef broth
  • 1 can (10 ounces / 283g) diced tomatoes with green chiles (e.g., Rotel)
  • 1 ½ cups (170g) shredded sharp cheddar cheese
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • 1 tablespoon olive oil
  • Fresh parsley or green onions for garnish (optional)

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, and shred the cheese. Measure out the rice, broth, and seasonings.
  2. Heat the skillet over medium-high heat. Add 1 tablespoon of olive oil and let it shimmer for about 30 seconds.
  3. Cook the ground beef: add the beef to the hot skillet and break it up with a wooden spoon. Let it cook undisturbed for about 2 minutes to get a nice brown crust, then break into smaller pieces. Cook until no longer pink, about 5-6 minutes total. Leave about 1 tablespoon of fat in the pan.
  4. Sauté the aromatics: push the beef to one side of the skillet. Add the diced onion to the empty space and cook for 2-3 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Stir everything together.
  5. Add the seasonings: sprinkle chili powder, cumin, salt, and pepper over the beef mixture. Stir well and cook for 30 seconds to toast the spices.
  6. Add the rice and tomatoes: pour in the uncooked rice and the can of diced tomatoes with green chiles (undrained). Stir to coat the rice.
  7. Pour in the broth: add the beef broth and stir to combine. Scrape the bottom of the skillet to release any browned bits.
  8. Bring to a boil: turn the heat to high and bring the mixture to a rolling boil, about 2-3 minutes.
  9. Cover and simmer: reduce the heat to low, cover with a lid, and let it simmer gently for 15 minutes. Do not lift the lid during this time.
  10. Check the rice: after 15 minutes, remove the lid and check the rice. It should be tender and have absorbed most of the liquid. If still firm, cover and cook for another 2-3 minutes.
  11. Add the cheese: remove the skillet from the heat. Sprinkle the shredded cheddar cheese evenly over the top. Cover again and let it sit for 2-3 minutes until the cheese is melted and gooey.
  12. Fluff and serve: stir the melted cheese into the rice and beef mixture until evenly coated. Garnish with fresh parsley or sliced green onions if desired.

Notes

Use long-grain white rice (parboiled or converted) for best results. Do not lift the lid during simmering to ensure even cooking. Shred your own cheese for better melting. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months.

Nutrition

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

Find it online: https://platebelle.com/quick-cheesy-beef-and-rice-skillet-dinner-easy-20-minute-meal/