Cheesy Ground Beef and Rice
Seasoned ground beef and rice simmered with tomatoes and finished with melted cheddar.
- Measurements grams + cups
- Cuisine American
Why You'll Like This Recipe
- The rice cooks in the skillet with the beef, so there is one pan.
- Store-cupboard ingredients and about thirty-five minutes.
- Feeds six cheaply and reheats well.
Recipe
Cheesy Ground Beef and Rice
A one-skillet beef and rice dinner under a blanket of cheddar.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Heat a large skillet with a lid over medium-high heat.
- Step 2. Add the ground beef and onion.
- Step 3. Cook for 6–8 minutes, breaking the beef apart, until browned and the onion is softened.
- Step 4. Drain excess grease if needed.
- Step 5. Add the garlic and tomato paste and cook for 1 minute.
- Step 6. Stir in the rice, paprika, garlic powder, salt, and black pepper.
- Step 7. Add the beef broth and diced tomatoes with their juices.
- Step 8. Stir well and bring to a gentle boil.
- Step 9. Cover, reduce the heat to low, and simmer for 18–20 minutes, until the rice is tender.
- Step 10. Remove from the heat and stir in about 115 g (1 cup) of the cheddar.
- Step 11. Sprinkle the remaining cheese over the top.
- Step 12. Cover for 2–3 minutes until the cheese melts.
- Step 13. Serve warm.
Notes
- Do not lift the lid during the simmer. The rice cooks in trapped steam and each look costs several minutes.
- Keep the heat genuinely low or the base scorches before the top is cooked.
- If the rice is still firm when the liquid has gone, add 60 mL hot broth, cover and give it 5 more minutes.
Cheesy Ground Beef and Rice — Simple Table Recipes · https://simpletablerecipes.com/recipes/cheesy-ground-beef-and-rice/
Ingredient Notes
- Tomato paste
- Cooked with the garlic for a minute before the liquid goes in, which deepens its flavour considerably compared with stirring it in cold.
- Long-grain white rice
- The liquid quantities are set for long-grain white. Brown rice needs roughly 20 minutes longer and more broth.
- Cheddar, divided
- Half stirred through for creaminess, half on top to melt into a layer. Grate it yourself — pre-shredded cheese carries starch that stops it melting smoothly.
Equipment
- Large skillet with lid
- Wooden spoon
- Measuring cups/spoons
- Cheese grater
Substitutions
- Ground beef
- Turkey or chicken work — add a splash of oil since they are leaner. Lentils make a vegetarian version with vegetable broth.
- Cheddar
- Monterey Jack melts more smoothly; a mix of both is ideal.
- Additions
- Frozen corn or peas stirred in with the cheese, or a diced bell pepper cooked with the onion.
Storage & Freezing
Storing: Refrigerate for up to 4 days. Reheat with a splash of broth, since the rice keeps absorbing liquid.
Freezing: Freeze in portions for up to 2 months. Thaw overnight and reheat with a little added liquid.
Frequently Asked Questions
Why is my rice still hard?
Either the heat was too high and the liquid boiled away, or steam escaped from a loose lid. Add 60 mL of hot broth, cover tightly and simmer another 5 minutes.
Can I use brown rice?
Yes, but not as a straight swap. Brown rice needs about 20 minutes longer and roughly 240 mL more broth.
Why is my rice mushy?
Too much liquid, or stirring during the simmer. Stirring releases starch and breaks the grains — measure the broth and leave it alone once covered.
Can I make this ahead?
Yes, and it reheats well. Make it up to four days ahead and add a splash of broth when warming it through.
What can I serve with it?
It is a complete meal. A green salad, steamed vegetables or tortilla chips all work alongside.
Did you make this?
Let other people know how it went. One tap, nothing to fill in.
Thanks — that helps.
