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Cheesy Ground Beef and Rice Skillet

Cheesy ground beef and rice skillet with fluffy rice and melted cheddar is a hearty one-pan dinner. Cook seasoned beef, simmer rice in broth and tomatoes, then finish with a creamy cheese melt.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

olive oil
  • 1 tbsp olive oil
lean ground beef
  • 1 lb lean ground beef
yellow onion
  • 1 yellow onion small, diced
garlic
  • 3 garlic cloves, minced
smoked paprika
  • 1 tsp smoked paprika
Italian seasoning
  • 1 tsp Italian seasoning
onion powder
  • 0.5 tsp onion powder
salt
  • 1 tsp salt
black pepper
  • 0.5 tsp black pepper
long-grain white rice
  • 1 cup long-grain white rice uncooked
low-sodium beef broth
  • 2 cups low-sodium beef broth
diced tomatoes
  • 1 can (14.5 oz) diced tomatoes undrained
Worcestershire sauce
  • 1 tbsp Worcestershire sauce
shredded sharp cheddar cheese
  • 2 cups shredded sharp cheddar cheese
shredded mozzarella cheese
  • 0.5 cup shredded mozzarella cheese
fresh parsley
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add lean ground beef and diced yellow onion, then cook 6–8 minutes until the beef is browned and no pink remains; drain excess grease if necessary.
Season the mixture
  1. Stir in garlic, smoked paprika, Italian seasoning, onion powder, salt, and black pepper. Cook 30 seconds until fragrant, stirring to coat the beef evenly.
Simmer the rice
  1. Add long-grain white rice, low-sodium beef broth, diced tomatoes with their juices, and Worcestershire sauce. Stir well to combine, then bring to a gentle boil.
  2. Reduce heat to low, cover, and simmer 18–20 minutes until rice is tender and most of the liquid has been absorbed; keep the cover on to maintain steady steam.
Melt the cheese and serve
  1. Remove the lid and stir in 1½ cups of shredded sharp cheddar cheese and shredded mozzarella until melted and creamy, scraping the skillet bottom for even mixing.
  2. Sprinkle the remaining cheddar cheese over the top. Cover the skillet 2–3 minutes until the cheese is melted and bubbly.
  3. Garnish with chopped fresh parsley and serve immediately for best texture.

Notes

For best texture, keep the skillet covered during the 18–20 minute simmer so the rice absorbs liquid evenly. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on the stove with a splash of broth or water to loosen the rice. Freezing works well for up to 2 months—thaw overnight in the fridge and reheat until hot. For a lighter option, swap half the cheddar for part-skim mozzarella or use a reduced-fat cheese blend to lower saturated fat while keeping the melt.