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Easy One-Pan Cheesy Beef and Rice Skillet: Best 20-Min Dinner

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This easy one-pan cheesy beef and rice skillet is a quick, 20-minute dinner that uses simple ingredients and cleans up in under five minutes. The rice cooks right in the same pan as the beef, soaking up savory juices and melty cheese for a delicious, crowd-pleasing meal.

Ingredients

Scale
  • 1 lb (450g) ground beef (85/15 lean-to-fat ratio)
  • 1 cup (200g) white long-grain rice
  • 2 cups (480ml) low-sodium beef broth
  • 1½ cups (170g) sharp cheddar cheese, shredded
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons (30g) tomato paste
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon paprika (smoked or sweet)
  • ½ teaspoon dried oregano
  • Salt and black pepper to taste (start with ½ tsp salt and ¼ tsp pepper)
  • 1 tablespoon (15ml) olive oil
  • Fresh parsley (optional, for garnish)

Instructions

  1. Heat the oil and sauté the aromatics. Place your skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil shimmers, toss in the diced onion. Cook for about 3 minutes, stirring occasionally, until the onion turns translucent and starts to soften. Add the minced garlic and cook for another 30 seconds until fragrant. Do not let the garlic burn.
  2. Brown the ground beef. Add the ground beef to the skillet, breaking it apart with your wooden spoon. Cook for 5-6 minutes, stirring occasionally, until the beef is browned and no longer pink. If there is excess fat, spoon it out or tilt the pan and blot it with a paper towel.
  3. Stir in the seasonings and tomato paste. Reduce the heat to medium. Add the tomato paste, Worcestershire sauce, paprika, oregano, salt, and pepper. Stir everything together for about 1 minute until the tomato paste darkens slightly and the spices become fragrant.
  4. Add the rice and broth. Pour in the rice and stir to coat it evenly with the beef mixture. Then pour in the beef broth and give it a good stir, scraping up any browned bits from the bottom of the pan. Bring the liquid to a gentle boil.
  5. Simmer with the lid on. Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid during this time.
  6. Check the rice and add cheese. After 15 minutes, remove the lid carefully. The rice should be tender and most of the liquid absorbed. If the rice is still a bit firm, add ¼ cup more broth or water, cover, and cook for another 3-4 minutes. Once the rice is done, sprinkle 1 cup of shredded cheddar cheese over the top and stir it in until melted and creamy.
  7. Top with remaining cheese and rest. Sprinkle the remaining ½ cup of cheese over the top, cover the skillet again, and let it sit off the heat for 2-3 minutes. Garnish with fresh parsley if desired, then serve straight from the pan.

Notes

Do not lift the lid while the rice simmers to ensure even cooking. Shred your own cheddar cheese for smoother melting. If rice absorbs all liquid but is still undercooked, add a splash of hot water or broth and cook for another 3-4 minutes. For extra flavor, toast the rice in the skillet for 1-2 minutes before adding broth.

Nutrition

Keywords: one-pan dinner, cheesy beef and rice skillet, easy weeknight dinner, ground beef recipe, 20-minute meal, comfort food, family-friendly

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