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Cheesy Ground Beef Dinner Skillet

Cheesy ground beef dinner skillet with tender vegetables, fluffy long-grain white rice, and melty cheddar. One-pan method simmers rice in beef broth and diced tomatoes for comforting, savory bites.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Lean ground beef
  • 1 lb lean ground beef
Olive oil
  • 1 tbsp olive oil
Onion
  • 1 onion small, diced
Red bell pepper
  • 1 red bell pepper diced
Garlic
  • 3 garlic cloves, minced
Long-grain white rice
  • 1 cup long-grain white rice
Beef broth
  • 2 cup beef broth
Diced tomatoes
  • 1 can (14.5 oz) diced tomatoes undrained
Italian seasoning
  • 1 tsp Italian seasoning
Paprika
  • 1 tsp paprika
Salt
  • 0.5 tsp salt
Black pepper
  • 0.25 tsp black pepper
Frozen peas
  • 1 cup frozen peas
Shredded cheddar cheese
  • 2 cup shredded cheddar cheese
Chopped parsley
  • 2 tbsp chopped parsley

Equipment

  • 1 cast iron skillet

Method
 

Cook the skillet base
  1. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering.
  2. Add lean ground beef and cook until browned, stirring occasionally to break it up.
  3. Stir in onion and red bell pepper, then cook for 4–5 minutes until softened.
  4. Add garlic and cook for 30 seconds, stirring until fragrant.
Simmer the rice
  1. Stir in long-grain white rice, Italian seasoning, paprika, salt, and black pepper until evenly coated.
  2. Pour in beef broth and diced tomatoes (undrained), scraping up any browned bits from the pan.
  3. Bring the mixture to a simmer over medium-high heat.
  4. Cover and cook for 18–20 minutes until the rice is tender.
Finish and serve
  1. Stir in frozen peas and cook uncovered for 1–2 minutes to heat through.
  2. Sprinkle shredded cheddar cheese evenly over the skillet, letting it settle into the hot rice.
  3. Cover for 2–3 minutes until the cheese melts.
  4. Garnish with chopped parsley and serve warm.

Notes

Pro tip: keep the skillet covered during the 18–20 minute rice cook so the liquid steams the grains evenly. Refrigerate leftovers in an airtight container up to 3 days; reheat with a splash of water or broth to loosen the rice. Freeze yes—freeze cooled portions up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, use leaner ground beef (or ground turkey) and swap part-skim cheddar.