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Easy Cheesy Ground Beef and Rice Skillet Recipe

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A quick and easy one-pan meal featuring seasoned ground beef, fluffy rice, and a blend of melted cheddar and mozzarella cheese. Perfect for busy weeknights, this comforting skillet dinner comes together in about 30 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 tablespoon olive oil (or avocado oil)
  • 1 pound ground beef (85/15 or 90/10)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon salt (fine sea salt)
  • 1/2 teaspoon black pepper (freshly ground)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1 cup long-grain white rice (jasmine or basmati)
  • 2 cups beef broth (low-sodium recommended)
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted preferred)
  • 1 1/2 cups shredded cheddar cheese (sharp, from a block)
  • 1/2 cup shredded mozzarella cheese (low-moisture part-skim)
  • Optional: fresh parsley or chives for garnish

Instructions

  1. Brown the Beef: Place a deep skillet over medium-high heat and add the olive oil. Once shimmering, add the ground beef. Let it cook undisturbed for 3-4 minutes to get a good sear. Then break it up and continue cooking until fully browned, about 5-6 minutes. Spoon out excess fat, leaving about 1 tablespoon in the pan.
  2. Sauté the Aromatics: Reduce heat to medium. Add the diced onion and cook, stirring occasionally, for 3-4 minutes until softened. Add the minced garlic, salt, pepper, smoked paprika, and dried oregano. Stir constantly for about 30 seconds until fragrant.
  3. Add the Rice and Liquids: Pour the uncooked rice into the skillet and stir for about 1 minute to toast the grains. Then pour in the beef broth and the can of undrained diced tomatoes. Stir everything together, scraping up any browned bits from the bottom of the pan.
  4. Simmer the Rice: Bring the mixture to a gentle boil. Reduce 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.
  5. Check and Fluff: After 18 minutes, remove the lid. The liquid should be mostly absorbed and the rice tender. If needed, re-cover and cook for another 2-3 minutes. Fluff the rice with a fork.
  6. Add the Cheese: Remove the skillet from the heat. Sprinkle the shredded cheddar and mozzarella cheese evenly over the top. Cover the skillet again for 2-3 minutes to allow the residual heat to melt the cheese.
  7. Serve Immediately: Uncover the skillet. Garnish with fresh parsley or chives if desired, and serve hot.

Notes

For best results, use long-grain white rice (not instant or brown rice). Shred cheese from a block for smoother melting. Do not lift the lid while rice simmers. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://perkypan.com/easy-cheesy-ground-beef-and-rice-skillet-recipe/