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Quick Cheesy Beef and Rice Skillet: Easy One-Pan Dinner

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A quick and comforting one-pan dinner featuring seasoned ground beef, tender rice, and melted cheddar cheese, perfect for busy weeknights.

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, undrained
  • 1 ½ cups beef broth (low-sodium preferred)
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 ½ cups shredded sharp cheddar cheese
  • ¼ cup chopped fresh parsley (optional, for garnish)

Instructions

  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned all over, about 5-6 minutes. Spoon off excess fat, leaving about 1 tablespoon.
  2. Reduce heat to medium. Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle the uncooked rice over the beef and onion mixture. Stir for about 1 minute to toast the rice slightly. Add smoked paprika, oregano, salt, and pepper, and stir to coat.
  4. Add the diced tomatoes (with juices) and beef broth. Stir, scraping up any browned bits from the bottom. Bring to a boil.
  5. Reduce heat to low, cover the skillet with a tight-fitting lid, and simmer gently for 18-20 minutes. Do not lift the lid.
  6. After 18 minutes, remove the lid carefully. The rice should be tender and most liquid absorbed. If still crunchy, add 2-3 tablespoons of water, re-cover, and cook for 2-3 more minutes. If done but with extra liquid, let sit uncovered for a minute.
  7. Remove the skillet from the heat. Sprinkle the shredded cheddar evenly over the top. Cover and let sit for 2-3 minutes until the cheese is melted and gooey.
  8. Sprinkle with chopped parsley if desired. Serve straight from the skillet, fluffing the rice gently with a fork.

Notes

Toast the rice first for a nutty flavor. Use smoked paprika for depth. Shred your own cheese for best melt. Season in layers. If too salty, add a squeeze of lemon. Use a 12-inch pan for even cooking.

Nutrition

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

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