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Easy Cheesy Ground Beef and Rice Skillet: Best 30-Minute Dinner

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This easy cheesy ground beef and rice skillet is a quick, one-pan dinner that comes together in about 30 minutes. With tender rice, savory beef, and gooey melted cheddar, it’s the perfect comfort food for busy weeknights.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 2 cups beef broth, low-sodium preferred
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted recommended)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 cups shredded cheddar cheese (sharp cheddar recommended)
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 5-7 minutes. Leave about a tablespoon of fat in the pan.
  2. Add the diced onion to the skillet and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 30 seconds more until fragrant.
  3. Add the uncooked rice to the skillet and stir to coat in the fat and juices. Cook for 1-2 minutes, stirring constantly, until the rice starts to look slightly translucent at the edges.
  4. Pour in the beef broth and undrained diced tomatoes. Add the smoked paprika, garlic powder, onion powder, dried oregano, and a generous pinch of salt and black pepper. Stir everything together, scraping up any browned bits from the bottom of the pan.
  5. 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 gently for 15-18 minutes. Do not lift the lid during this time.
  6. After 15 minutes, remove the lid and check the rice. It should be tender and have absorbed most of the liquid. If still crunchy, replace the lid and cook for another 2-3 minutes. If done but with excess liquid, let it sit uncovered for a minute or two.
  7. Remove the skillet from the heat. Sprinkle the shredded cheddar cheese evenly over the top of the rice and beef mixture. Cover the skillet again and let it sit for 2-3 minutes until the cheese is completely melted and gooey.
  8. Stir everything together until the cheese is evenly distributed. Taste and adjust seasoning if needed. Garnish with fresh parsley if desired, and serve immediately.

Notes

For best results, shred your own cheese from a block to avoid anti-caking agents that prevent smooth melting. Do not lift the lid while the rice is simmering to ensure proper cooking. If using lean ground beef (93/7), add an extra tablespoon of olive oil. Leftovers keep in the refrigerator for up to 4 days and reheat well in a skillet with a splash of broth.

Nutrition

Keywords: ground beef, rice, cheese, skillet dinner, 30-minute meal, one-pan dinner, weeknight dinner, comfort food

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