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Easy One-Pan Cheesy Beef and Rice Skillet Recipe

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A quick and easy one-pan meal featuring savory ground beef, tender rice, and melted cheddar cheese. Perfect for busy weeknights, this comforting dish comes together in about 30 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 lb (450g) ground beef (80/20 preferred)
  • 1 cup (200g) long-grain white rice (uncooked)
  • 2 cups (480ml) low-sodium beef broth
  • 1 can (14.5 oz / 411g) diced tomatoes (fire-roasted preferred, undrained)
  • 1.5 cups (170g) shredded sharp cheddar cheese
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup (150g) frozen corn
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1 tablespoon olive oil
  • Optional garnish: fresh parsley or green onions

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet (12-inch/30cm with lid) over medium-high heat. Add ground beef and cook for 5-7 minutes, breaking it up with a wooden spoon, until browned and no longer pink. Spoon out excess fat, leaving about 1 tablespoon in the pan.
  2. Reduce heat to medium. Add diced onion and cook for 2-3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle in uncooked rice, chili powder, cumin, salt, and pepper. Stir for about 1 minute to toast the rice and coat it in flavors.
  4. Pour in beef broth and undrained diced tomatoes. Stir well, scraping up any browned bits from the bottom of the pan.
  5. Increase heat to high and bring to a boil. Reduce heat to low, cover, and simmer gently for 18 minutes. Do not lift the lid during cooking.
  6. After 18 minutes, remove lid carefully. Rice should be tender and most liquid absorbed. If rice is still firm with liquid remaining, cover and cook 2-3 more minutes. If dry but rice not done, add a splash of broth or water.
  7. Stir in frozen corn (no need to thaw). Sprinkle shredded cheddar evenly over the top. Cover and let sit off heat for 2-3 minutes until cheese is melted.
  8. Garnish with fresh parsley or green onions if desired. Serve hot.

Notes

For best results, shred cheese from a block instead of using pre-shredded cheese to avoid graininess. Don’t stir the rice too much after adding liquid to prevent gumminess. For leftover rice, skip uncooked rice and broth; stir in 3 cups cooked rice with 1/2 cup broth and tomatoes, cook 5-7 minutes. Leftovers keep in refrigerator up to 4 days or freeze up to 3 months. Reheat in skillet with splash of broth.

Nutrition

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

Find it online: https://lenatable.com/easy-one-pan-cheesy-beef-and-rice-skillet-recipe/