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

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A quick and easy one-skillet dinner with ground beef, rice, and melted cheddar cheese, perfect for busy weeknights. Ready in just 20 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 tablespoon olive oil (optional if using higher fat beef)
  • 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
  • 1 ½ cups beef broth (low-sodium preferred)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • 1 ½ cups shredded cheddar cheese (sharp cheddar recommended)
  • ¼ cup chopped fresh parsley (optional for garnish)

Instructions

  1. Prep your ingredients first: Dice the onion, mince the garlic, and measure out your rice, broth, and seasonings.
  2. Brown the ground beef: Place your skillet over medium-high heat and add the olive oil. Once the oil shimmers, add the ground beef. Break it up into small crumbles. Let it cook undisturbed for about 2 minutes to get a nice brown crust, then stir and continue cooking until no pink remains. If there’s excess fat, spoon it out, leaving about 1 tablespoon in the pan.
  3. Sauté the aromatics: Reduce the heat to medium and add the diced onion to the skillet with the beef. Cook for about 2 minutes, stirring occasionally, until the onion becomes translucent and fragrant. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the rice and seasonings: Sprinkle the uncooked rice evenly over the beef and onion mixture. Add the onion powder, garlic powder, smoked paprika, dried oregano, salt, and pepper. Stir everything together for about 30 seconds to toast the rice slightly.
  5. Pour in the liquids: Add the undrained diced tomatoes and the beef broth to the skillet. Stir everything together until well combined, scraping up any browned bits from the bottom of the pan.
  6. Simmer and cook the rice: Bring the mixture to a boil over high heat. Once it’s bubbling vigorously, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer gently for 15-18 minutes. Do not lift the lid during this time.
  7. Check the rice: After 15 minutes, carefully remove the lid. The rice should be tender and most of the liquid should be absorbed. If the rice is still firm or there’s too much liquid, cover and cook for another 2-3 minutes.
  8. Add the cheese: Remove the skillet from the heat. Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet again and let it sit for 2 minutes until the cheese is melted and bubbly.
  9. Garnish and serve: Sprinkle the chopped fresh parsley over the melted cheese. Serve directly from the skillet or spoon into bowls.

Notes

Don’t skip the browning step for maximum flavor. Toast the rice briefly for a nutty taste and better texture. Resist the urge to lift the lid during simmering. Use freshly grated cheese for best melting. Let the dish rest for 2 minutes after adding cheese before serving. For a gluten-free option, check that broth and canned tomatoes are certified gluten-free.

Nutrition

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

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