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Easy Cheesy Ground Beef and Rice Skillet: Best One-Pan Dinner

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A quick and comforting one-pan dinner with ground beef, rice, and melted cheese that comes together in under 30 minutes. Perfect for busy weeknights with minimal cleanup.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
  • 1 can (8 oz) tomato sauce
  • 1 ½ cups beef broth (low-sodium preferred)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste (start with ½ teaspoon salt and ¼ teaspoon pepper)
  • 1 ½ cups shredded cheddar cheese (sharp cheddar recommended)
  • ½ cup shredded mozzarella cheese
  • 2 tablespoons cream cheese, softened
  • 2 tablespoons butter (optional)
  • Fresh parsley or cilantro, chopped (for garnish, optional)
  • Green onions, sliced (for garnish, optional)
  • Hot sauce or red pepper flakes (for garnish, optional)

Instructions

  1. Brown the ground beef: Place a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Let it cook undisturbed for about 3 minutes to develop browned bits, then stir and cook for 5-6 minutes total until browned and no longer pink. Drain excess fat, leaving about 1 tablespoon in the pan.
  2. Sauté the aromatics: Add the diced onion to the skillet and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the seasonings: Sprinkle smoked paprika, dried oregano, garlic powder, onion powder, salt, and pepper over the mixture. Stir and cook for 30 seconds to toast the spices.
  4. Stir in the tomatoes and rice: Add the diced tomatoes (with juices), tomato sauce, and uncooked rice. Stir until the rice is evenly distributed and coated. Scrape the bottom of the pan to incorporate any browned bits.
  5. Pour in the broth: Add the beef broth and stir gently. Bring to a boil over medium-high heat, then reduce heat to low, cover with a tight-fitting lid, and simmer. Do not lift the lid for the first 15 minutes.
  6. Let it simmer: Cook covered for 18-20 minutes. Check the rice after 18 minutes; it should be tender and most liquid absorbed. If rice is still firm, cook for another 2-3 minutes. If tender but some liquid remains, that’s fine.
  7. Add the cheese: Remove the lid. If using butter and cream cheese, drop them in small pieces over the top. Sprinkle shredded cheddar and mozzarella evenly over everything. Cover and let sit off the heat for 2-3 minutes until cheese melts. Optionally, broil for 1-2 minutes for a browned top (if skillet is oven-safe).
  8. Finish and serve: Stir gently to incorporate the melted cheese. Taste and adjust salt and pepper if needed. Garnish with fresh parsley or cilantro and sliced green onions. Serve hot.

Notes

For best results, use freshly shredded cheese instead of pre-shredded to avoid anti-caking agents. Let the beef brown undisturbed for a flavorful crust. Do not lift the lid during the first 15 minutes of simmering to ensure proper rice cooking. If rice is still crunchy after 20 minutes, add ¼ cup more broth and cook for another 5 minutes. Soften cream cheese beforehand for smoother incorporation.

Nutrition

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

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