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Cheesy Ground Beef and Rice Skillet

Cheesy Ground Beef and Rice Skillet

This hearty one-pan skillet combines browned ground beef, tender rice, tomatoes, bell pepper, and melted cheddar for a practical weeknight dinner. A short covered simmer cooks the rice directly in the savory sauce, making the dish comforting, efficient, and easy to serve.

Prep: 15 min · Cook: 35 min · Total: 50 min · Serves: 6

Ingredients

  • 2 tbsp fresh parsley (chopped)
  • 1.25 lb lean ground beef
  • 1 medium yellow onion (diced)
  • 1 tbsp olive oil
  • 1 cup frozen corn kernels
  • 3 cloves garlic (minced)
  • 1 tbsp worcestershire sauce
  • 1 medium green bell pepper (diced)
  • 1 tsp dried oregano
  • 1 cup long-grain white rice (rinsed and drained)
  • 2 tbsp tomato paste
  • 0.5 tsp black pepper (freshly ground)
  • 1.5 cups sharp cheddar cheese (shredded)
  • 14.5 oz canned diced tomatoes (with juices)
  • 1 tsp smoked paprika
  • 2 cups low-sodium beef broth
  • 1 tsp kosher salt

Instructions

  1. Place the diced onion, diced green bell pepper, minced garlic, rinsed rice, and remaining ingredients near the stove, and keep the raw ground beef on a separate plate or tray away from ready-to-eat foods.
  2. Heat 1 tbsp olive oil in a 12-inch deep skillet with a tight-fitting lid over medium heat until the oil shimmers, about 1 minute.
  3. Add 1 medium diced yellow onion and 1 medium diced green bell pepper to the skillet, and cook over medium heat, stirring often with a wooden spoon, until the vegetables soften and the onion looks translucent, 5 to 6 minutes.
  4. Add 3 minced garlic cloves to the skillet and cook over medium heat, stirring constantly, until fragrant but not browned, about 30 seconds.
  5. Add 1.25 lb lean ground beef to the skillet, then wash your hands, cutting board, and any surfaces that touched the raw beef with hot soapy water before continuing.
  6. Cook the beef over medium-high heat, breaking it into small crumbles with a wooden spoon, until no pink remains and an instant-read thermometer inserted into several thicker crumbles registers 160°F (71°C), 7 to 9 minutes.
  7. If more than 2 tbsp fat has accumulated, tilt the skillet carefully and spoon off the excess fat into a heatproof bowl, leaving about 1 tbsp in the pan for flavor.
  8. Stir in 1 tsp kosher salt, 0.5 tsp freshly ground black pepper, 1 tsp smoked paprika, 1 tsp dried oregano, and 2 tbsp tomato paste, and cook over medium heat until the tomato paste darkens slightly and coats the beef, 1 to 2 minutes.
  9. Add 1 cup rinsed and drained long-grain white rice to the skillet, and stir over medium heat for 1 minute so the grains are evenly coated with the beef mixture.
  10. Pour in 14.5 oz canned diced tomatoes with juices, 2 cups low-sodium beef broth, and 1 tbsp Worcestershire sauce, scraping the bottom of the skillet with the spoon to release any browned bits.
  11. Increase the heat to high and bring the mixture to a steady boil, about 3 minutes, then stir once to distribute the rice evenly across the skillet.
  12. Cover the skillet with the lid, reduce the heat to low, and simmer gently until the rice is tender and most of the liquid has been absorbed, 18 to 20 minutes; the surface should look moist but not soupy.
  13. Remove the skillet from the heat, sprinkle 1 cup frozen corn kernels evenly over the rice, cover again, and let the skillet stand off the heat for 5 minutes so the corn heats through and the rice finishes steaming.
  14. Fluff the mixture gently with a fork, sprinkle 1.5 cups shredded sharp cheddar cheese over the top, cover the skillet for 2 to 3 minutes until the cheese melts, then finish with 2 tbsp chopped fresh parsley and serve hot.

Nutrition (per serving)

  • Calories: 489
  • Protein: 30 g
  • Fat: 25 g
  • Carbohydrates: 36 g
  • Fiber: 4 g
  • Sugar: 6 g
  • Sodium: 842 mg

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