Anastasia Rice January 1, 2026

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Cheesy Ground Beef and Rice Skillet

Name: Cheesy Ground Beef and Rice Skillet
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1.5 pounds ground beef (80/20 blend); 1 cup uncooked long grain rice; 2 cups beef broth (low sodium); 1 medium yellow onion, diced; 1 bell pepper, diced; 2-3 cloves garlic, minced; 1 (10-ounce) can diced tomatoes with green chilies, undrained; 1 tablespoon tomato paste; 2 cups shredded cheddar cheese; 2 tablespoons olive oil; 1 teaspoon chili powder; 1 teaspoon cumin; ½ teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon black pepper; Fresh parsley, for garnish (optional)

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The kitchen fills with a warm, savory scent, melted cheese bubbling at the edges of a skillet, and a ribbon of steam carrying the smell of garlic and sautéed onions. Cheesy Ground Beef and Rice Skillet is the kind of dinner that wraps up a busy day, delivering comfort and satisfaction in a single pan. It takes the hearty, familiar flavor of beef and pairs it with fluffy rice and gooey cheddar, making it a perfect weeknight family meal or a cozy weekend supper. If you enjoy one-pot comfort dishes, similar cozy flavors can be found in Cheesy Beef and Bowtie Pasta in Garlic Butter, and this skillet brings that same satisfying, cheesy spirit with rice instead of pasta.

What Makes This Special

This Cheesy Ground Beef and Rice Skillet stands out because it is flavorful, fast, and forgiving. Everything cooks in one pan, so the rice soaks up the beefy broth and tomato juices, picking up layers of spice and savoriness. The final blanket of cheddar melts into creamy pockets that contrast beautifully with tender rice and slightly crisped edges of beef.

The dish feels homey and a little nostalgic, but it is also flexible. You can scale it up for a crowd, lighten it with ground turkey or chicken, or push the heat for adults. It is a reliable crowd-pleaser that comes together quickly, and it cleans up easily because the whole meal cooks in a single skillet.

Hands on in about an hour, one pan to wash
Comforting, cheesy texture with savory depth
Easy to customize based on pantry staples

Ingredients and Key Notes

These ingredients work together to build layers of savory, slightly smoky, and tangy flavors, while the rice provides structure and cheddar brings luxurious creaminess. If you like, you can swap the beef for ground turkey or ground chicken for a lighter option, and if a bacon flavor appeals, swap in turkey bacon for a lighter, leaner touch.

Ground Beef: 1.5 pounds of ground beef, 80/20 blend is recommended for flavor and a little fat to keep the dish moist. You can also use leaner ground beef if preferred, just be mindful it might be slightly drier. Ground turkey or ground chicken are also suitable substitutes for a lighter option.
Long Grain Rice: 1 cup of uncooked long grain rice. Long grain rice works best as it cooks up fluffy and separate, perfect for absorbing the flavors of the dish. Basmati or Jasmine rice can also be used. Avoid short grain rice, as it tends to become too sticky in skillet recipes.
Beef Broth: 2 cups of beef broth, low sodium is preferred to control the salt level. Beef broth adds depth and richness to the rice and the overall flavor profile. Chicken broth or vegetable broth can be used as alternatives, but beef broth truly enhances the beefy taste.
Onion: 1 medium yellow onion, diced. Onions provide a foundational savory flavor base for the dish. Yellow onions are versatile and become sweet when cooked. White or sweet onions can also be used.
Bell Pepper: 1 bell pepper, any color (green, red, yellow, or orange), diced. Bell peppers add a touch of sweetness and a pleasant crunch, as well as vibrant color to the skillet. Choose your favorite color, or use a mix for visual appeal and varied nutrients.
Garlic: 2-3 cloves of garlic, minced. Garlic is essential for adding aromatic and pungent flavor. Freshly minced garlic is best, but pre-minced garlic from a jar can be used for convenience.
Diced Tomatoes with Green Chilies: 1 (10-ounce) can of diced tomatoes with green chilies, undrained. These add a subtle kick of heat and acidity, along with moisture and tomato flavor. Ro-Tel is a popular brand. If you prefer less spice, use regular diced tomatoes and add a pinch of red pepper flakes for a controlled heat.
Tomato Paste: 1 tablespoon of tomato paste. Tomato paste intensifies the tomato flavor and adds richness and depth to the sauce. It also helps to thicken the sauce slightly.
Cheddar Cheese: 2 cups of shredded cheddar cheese. Cheddar cheese provides that classic cheesy flavor and melts beautifully over the skillet. Sharp, medium, or mild cheddar can be used depending on your preference. Monterey Jack, Colby Jack, or a blend of cheeses would also work wonderfully.
Olive Oil: 2 tablespoons of olive oil. Olive oil is used for sautéing the vegetables and browning the ground beef. You can substitute with another cooking oil like vegetable oil or canola oil.
Spices: 1 teaspoon of chili powder, 1 teaspoon of cumin, ½ teaspoon of dried oregano, ½ teaspoon of salt, ¼ teaspoon of black pepper, and optional red pepper flakes for extra heat. These spices create a warm, savory, and slightly smoky flavor profile that complements the beef, rice, and cheese perfectly. Adjust the spices to your taste.
Fresh Parsley (optional): Chopped fresh parsley for garnish. Fresh parsley adds a pop of freshness and color as a final garnish. Cilantro is another great option if you prefer its flavor.

Step by Step

This recipe is designed for ease and speed, making it perfect for busy weeknights. Follow these simple steps to create a delicious and satisfying Cheesy Ground Beef and Rice Skillet.

Heat the olive oil in a large, ovenproof skillet over medium heat, you will smell the oil warm and ready, it should shimmer but not smoke. Add the diced onion and bell pepper, sauté until the onion is translucent and the pepper softens, about 4 to 5 minutes.
Add the minced garlic and stir for 30 seconds until fragrant, the garlic should turn glossy and aromatic but not brown. This step releases the base aromatics that lift the entire dish.
Push the vegetables to the side and add the ground beef to the center of the skillet, breaking it apart with a wooden spoon, cook until browned and no longer pink, about 6 to 8 minutes, you want some bits to crisp slightly for extra flavor.
Stir the beef and vegetables together, drain any excess fat if there is a lot, then add the chili powder, cumin, oregano, salt, and black pepper, stirring to coat the meat and vegetables evenly, you will see the spices bloom and color the mixture.
Stir in the tomato paste and cook for a minute, this deepens the tomato flavor, then add the can of diced tomatoes with green chilies, scraping up any browned bits from the bottom, the mixture should look rich and saucy.
Add the uncooked long grain rice to the skillet and pour in the beef broth, bring the mixture to a simmer, then reduce the heat so the surface bubbles gently, the rice will begin to absorb the liquid and swell.
Cover the skillet with a tight-fitting lid or foil and simmer on low for 18 to 20 minutes, do not lift the lid too often, the rice needs steady steam to cook through, after about 15 minutes you can peek to check tenderness.
Remove the lid and scatter the shredded cheddar over the top, cover again for a couple of minutes until the cheese melts into gooey pockets, the dish will smell rich and inviting, with the sharpness of cheddar brightening the savory base.
Garnish with chopped fresh parsley or cilantro for a fresh color contrast, let the skillet rest for 5 minutes before serving so the rice firms up slightly, which makes it easier to spoon onto plates.

Prep ~ 15 minutes, Cook ~ 35 minutes, Total ~ 50 minutes, Servings ~ 6, Kcal ~ 520

Make-Ahead and Prep Tips

You can do a few things in advance to make dinner even faster and to preserve the best textures. Brown the ground beef and sauté the onions and peppers up to two days ahead, cool, and store in an airtight container in the refrigerator. Pre-measure your spices and shred the cheese, keeping everything ready in individual containers so dinner assembly is a breeze.

If you want to prepare the whole dish ahead for a gathering, assemble and cook through the cheese stage, then cool to room temperature before refrigerating. Reheat in a 350 F oven until warmed through, about 20 to 25 minutes, this helps preserve the texture of the rice and keeps the cheese from breaking down.

For busy households, cook extra long grain rice on a day off and freeze portions for quick additions to future skillet meals, or keep the beef broth and canned tomatoes stocked for an easy toss-together supper.

Storing and Reheating

Refrigerate leftovers in an airtight container within two hours of cooking, the Cheesy Ground Beef and Rice Skillet will keep well in the refrigerator for 3 to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months, label with the date so you can rotate meals easily.

To reheat from the fridge, warm individual portions gently in a skillet over low to medium heat with a splash of broth or water to loosen the rice, cover for a few minutes until hot, then stir to redistribute the melted cheese. For oven reheating, place in a covered dish at 350 F until the center reaches a steady simmer, about 15 to 20 minutes.

When reheating from frozen, thaw overnight in the refrigerator for best results, then reheat using the same gentle methods. A freshness cue to watch for is smell and texture, if the dish develops an off odor or the texture becomes slimy, discard it.

Perfect Pairings

Crisp green salad with lemon vinaigrette to cut through the richness
Steamed or roasted green beans with a squeeze of lemon for freshness
Warm corn tortillas for scooping, adding a hands-on element to dinner
Quick pickled red onions for a tangy, crunchy contrast
A simple fruit salad for a light, sweet finish

Make It Your Own

This recipe is a canvas, so here are ideas to tailor it to your taste or what you have on hand.

Swap the beef for ground turkey or ground chicken for a lighter version, the spices will carry the flavor, and you may want a touch more salt with leaner meat.
Add chopped turkey bacon for smoky notes, crisped and stirred in at the end, swap in turkey bacon for a lighter, leaner touch if you want that bacon flavor without pork.
Stir in a cup of frozen corn or black beans in the last five minutes of cooking to add sweetness and protein, the color and texture make the skillet more interesting.
Use a Monterey Jack and cheddar blend if you want a mellower, creamier cheese melt, this pairs well if you prefer a less sharp finish.
Make it spicy by adding jalapeño slices or an extra pinch of red pepper flakes, the heat will elevate the tomatoes and spices.
For a Mediterranean twist, omit the green chilies and use diced tomatoes, oregano, and a handful of chopped olives, finish with feta instead of cheddar.
Turn it into a casserole by transferring to a baking dish, topping with extra cheese and breadcrumbs, and baking until bubbly for a golden crust, similar warm, comforting casseroles can be found in recipes like Cheesy Ground Beef Potato Casserole.

Pro Tips for Best Results

Use an 80/20 ground beef for best flavor and juiciness, it will produce those caramelized bits that elevate the dish.
Keep the skillet at a gentle simmer when cooking the rice, vigorous boiling will scorch the bottom and leave the rice undercooked.
Resist lifting the lid during the rice cooking phase, steam is essential for fluffy grains, lifting causes heat loss and longer cook times.
If your skillet is not ovenproof, transfer to a baking dish to melt the cheese, cover it loosely so the cheese melts without drying the rice.
Taste and adjust salt near the end, since cheeses and broths vary in saltiness, final seasoning ensures balance.
Let the skillet rest 5 minutes before serving, this helps the rice finish steaming and makes portions hold together.

Frequently Asked Questions

• Can I use brown rice instead of long grain white rice?
Brown rice takes longer to cook and needs more liquid, plan to simmer for about 40 to 45 minutes and increase the broth to roughly 2 1/2 cups. The texture will be nuttier and firmer, and you may need to check for doneness near the end of the cook time.

• What if I only have lean ground beef, will the skillet still be good?
Yes, lean ground beef works, but it can be slightly drier, so consider adding a splash extra broth or a drizzle of olive oil while cooking, or finish with a bit more cheese to boost richness.

• Can I make this in a slow cooker?
You can adapt the recipe for a slow cooker by browning the beef and sautéing onions and peppers first, then combining everything with rice and broth in the slow cooker, cook on low for 2 to 3 hours for long grain white rice until tender. Check liquid levels and texture late in the cook, as slow cookers vary.

• My cheese separated when reheating, how do I avoid that?
Reheat gently over low heat and add a splash of milk or broth as you warm the skillet, stirring slowly to reincorporate the melted cheese. High heat causes the cheese oils to separate, leading to greasy texture.

• Is this dish freezable after cooking with the cheese on top?
Yes, you can freeze the fully cooked dish, though cheese texture may change after thawing. For best results, cool fully, freeze, then reheat gently and stir in a little fresh shredded cheese if you want a smoother melt.

• Can I make this in individual servings for meal prep?
Absolutely, divide into portion containers once cooled, store in the fridge for up to 4 days, or freeze. Reheat as described with a splash of broth to refresh the texture.

Final Thoughts

Cheesy Ground Beef and Rice Skillet is a dependable, comforting meal that brings warmth and ease to the dinner table. It pairs simple pantry ingredients with straightforward technique to create something greater than the sum of its parts. Whether you make it exactly as written or try one of the many variations, this skillet has a comforting, saucy, cheesy quality that makes it a weeknight go-to. I hope this inspires you to pull out a sturdy skillet and make this cozy, satisfying dinner soon.