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Easy Cheesy Beef and Rice Skillet (30-Minute One-Pan Meal)

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A quick and comforting one-pan meal featuring seasoned ground beef, tender rice, and melted cheddar cheese, ready in just 30 minutes. Perfect for busy weeknights.

Ingredients

Scale
  • 1 pound ground beef (80/20 blend)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 2 cups beef broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 ½ cups shredded sharp cheddar cheese
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • Salt and black pepper, to taste
  • Optional garnish: fresh parsley or green onions

Instructions

  1. Brown the beef (5 minutes): Place your skillet over medium-high heat. Add the ground beef and break it apart with your spoon. Cook until it’s nicely browned, about 5 minutes. Don’t stir it constantly—let it sit for a minute or two between stirs so it develops some color. If there’s excess fat (more than about 2 tablespoons), spoon it out, but leave a little behind for the rice.
  2. Sauté the aromatics (2 minutes): Reduce the heat to medium. Add the diced onion to the pan with the beef and cook for about 2 minutes, until it softens. Add the minced garlic and cook for 30 seconds more, until fragrant.
  3. Toast the rice (2 minutes): Add the uncooked rice to the skillet. Stir it into the beef and onion mixture, letting it toast for about 2 minutes. The rice will start to look slightly translucent at the edges and smell a little nutty.
  4. Add the liquids and seasonings: Pour in the beef broth and the undrained can of diced tomatoes. Add the smoked paprika, dried oregano, and a generous pinch of salt and pepper. Stir everything together, scraping up any browned bits from the bottom of the pan.
  5. Simmer (18-20 minutes): Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and let it simmer for 18-20 minutes. Do not lift the lid during this time.
  6. Check the rice: After 18 minutes, remove the lid carefully. The rice should be tender and most of the liquid should be absorbed. If the rice is still a little firm, add ¼ cup of water, replace the lid, and cook for another 3-5 minutes.
  7. Add the cheese (1 minute): Remove the skillet from the heat. Sprinkle the shredded cheddar cheese evenly over the top. Let it sit for about 30 seconds to start melting, then stir it in gently until the cheese is fully incorporated and the mixture is creamy.
  8. Rest and serve: Let the skillet sit uncovered for 2-3 minutes before serving. Garnish with fresh parsley or chopped green onions if you like.

Notes

Don’t skip toasting the rice—it adds nutty flavor and helps keep grains separate. Use a heavy-bottomed skillet for even heat. Resist stirring once the lid is on. Shred your own cheese for smooth melting. Adjust liquid if using a different rice brand.

Nutrition

Keywords: cheesy beef and rice skillet, one-pan meal, 30-minute dinner, ground beef recipe, easy weeknight dinner

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