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Best Cheesy Ground Beef and Rice Skillet

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A quick and easy one-pot meal featuring savory ground beef, tender rice, and melted cheese. Perfect for busy weeknights or potlucks, this comforting dish comes together in under 30 minutes with simple pantry staples.

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 bell pepper, diced (any color, red preferred)
  • 1 cup long-grain white rice (uncooked, Jasmine or Basmati recommended)
  • 2 cups beef broth (low-sodium)
  • 1 can (14.5 oz) diced tomatoes with juices (fire-roasted preferred)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • 1 ½ cups shredded cheddar cheese (sharp cheddar preferred)
  • ½ cup shredded mozzarella cheese
  • ¼ cup sour cream (optional, for extra creaminess)
  • Fresh parsley or cilantro, chopped (for garnish, optional)
  • Green onions, sliced (for garnish, optional)
  • Hot sauce (for serving, optional)

Instructions

  1. Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until browned (5-7 minutes). Drain excess fat, leaving about 1 tablespoon in the pan.
  2. Sauté the aromatics: Reduce heat to medium. Add diced onion and bell pepper; cook until onion is translucent and pepper softens (3-4 minutes). Add minced garlic and cook for 30 seconds until fragrant.
  3. Toast the rice: Add uncooked rice to the skillet and stir for about 2 minutes until edges turn translucent and rice smells nutty.
  4. Add liquids and seasonings: Pour in beef broth and diced tomatoes with juices. Add salt, pepper, smoked paprika, onion powder, and oregano. Stir, scraping up browned bits from the bottom.
  5. Simmer until rice is tender: Bring to a boil, then reduce heat to low. Cover and simmer gently for 15-18 minutes until rice is tender and liquid is absorbed. If rice is still crunchy, add ¼ cup more broth or water and cook 3-5 minutes longer.
  6. Add the cheese: Remove skillet from heat. Sprinkle cheddar and mozzarella evenly over the top. Cover and let sit for 2-3 minutes until cheese melts. Optionally, broil for 1-2 minutes for a bubbly golden top.
  7. Finish and serve: If using, stir in sour cream gently. Garnish with fresh parsley or green onions. Serve hot straight from the skillet.

Notes

Toast the rice in the beef fat for 2 minutes to prevent mushiness and add nutty flavor. Shred your own cheese for the smoothest melt. Let the skillet rest 5 minutes off the heat before serving to allow flavors to meld. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: cheesy ground beef and rice skillet, one-pot meal, ground beef recipe, easy dinner, comfort food, potluck dish, quick weeknight dinner

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