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Cheesy Beef and Rice Skillet

Cheesy beef and rice skillet cooks ground beef, rice, and broth together in a 12-inch skillet for a hearty one-pan dinner. Sharp cheddar melts into the tender rice just before serving.
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Prep Time 10 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 yellow onion small, diced
  • 2 cloves garlic minced
  • 1 cup long-grain white rice
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1.5 cups sharp cheddar cheese shredded

Equipment

  • 1 12-inch skillet

Method
 

  1. In a 12-inch skillet over medium-high heat, cook the ground beef and onion, breaking up the beef, for 6 to 8 minutes, until the beef reaches 160°F and the onion is softened; drain excess fat if needed.
  2. Stir in the garlic and cook for 30 seconds.
  3. Add the rice and stir for 1 minute to lightly toast it.
  4. Add the beef broth, Worcestershire sauce, salt, and pepper, and bring to a boil.
  5. Cover the skillet, reduce the heat to low, and simmer for 18 to 22 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.
  6. Remove the skillet from the heat and stir in the cheddar until melted.
  7. Cover and let rest for 5 minutes before serving.

Notes

For even melting, shred cheddar from a block. Refrigerate leftovers for up to 3 days or freeze for up to 2 months. For a gluten-free variation, use certified gluten-free Worcestershire sauce.