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Easy Cheesy Beef and Rice Skillet: Best 20-Minute Dinner

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This easy cheesy beef and rice skillet is a quick, comforting weeknight dinner that comes together in about 20 minutes. With savory ground beef, perfectly cooked rice, and a bubbly golden cheese crust, it’s a crowd-pleaser that uses simple pantry ingredients.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best for flavor)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 2 cups beef broth (low-sodium recommended)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 2 cups shredded cheddar cheese (sharp cheddar recommended)
  • 2 tablespoons olive oil
  • Fresh parsley, chopped (for garnish, optional)
  • Green onions, sliced (for garnish, optional)
  • Sour cream (for serving, optional)

Instructions

  1. Brown the beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Let it cook undisturbed for about 2 minutes to get a nice sear, then break into smaller pieces. Cook until browned and no longer pink, about 3-4 minutes total. Leave about 1 tablespoon of fat in the pan.
  2. Sauté the aromatics: Add the diced onion to the skillet with the beef. Cook for about 2 minutes until the onion starts to soften and turn translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Toast the rice: Add the remaining 1 tablespoon of olive oil to the skillet. Stir in the uncooked rice and cook for about 2 minutes, stirring constantly, until the rice starts to look slightly translucent at the edges and makes a crackling sound.
  4. Add the liquids and seasonings: Pour in the beef broth and the can of diced tomatoes (undrained). Add the paprika, oregano, salt, black pepper, and red pepper flakes if using. Stir everything together until well combined. Scrape the bottom of the skillet to release any browned bits.
  5. Simmer the rice: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and let it simmer for 15-18 minutes. Do not lift the lid during this time.
  6. Check the rice: After 15 minutes, remove the lid and check the rice. It should be tender and the liquid mostly absorbed. If the rice is still firm, add 2-3 tablespoons of water or broth, cover, and cook for another 3-5 minutes.
  7. Add the cheese: Remove the skillet from the heat. Sprinkle 1 1/2 cups of the shredded cheddar cheese over the top, reserving the remaining 1/2 cup. Stir gently to incorporate the cheese into the rice mixture.
  8. Top with remaining cheese and melt: Sprinkle the remaining 1/2 cup of shredded cheddar over the top. Cover the skillet and let it sit for 2-3 minutes until the cheese is melted and bubbly. For a golden crust, broil for 1-2 minutes.
  9. Garnish and serve: Remove the lid and sprinkle with fresh parsley and sliced green onions if using. Serve hot, straight from the skillet. Add a dollop of sour cream if desired.

Notes

For best results, use long-grain white rice (not instant) and shred your own cheddar cheese from a block. Toasting the rice adds nutty flavor and helps keep it fluffy. Don’t lift the lid while the rice simmers. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months. Reheat with a splash of broth to restore moisture.

Nutrition

Keywords: beef and rice skillet, cheesy beef skillet, easy weeknight dinner, 20-minute dinner, ground beef recipe, one-pot meal

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