One-Pan Cheesy Ground Beef and Rice
One pan, 30 minutes, zero decisions — cheesy beef and rice is dinner tonight.
When you're too tired to think, this is the recipe you reach for. It's a deconstructed stuffed pepper casserole — all the cozy, cheesy satisfaction with none of the fuss. Brown the beef, dump in the rice and broth, let it simmer, melt cheese on top, and you're done. One pan means minimal cleanup, and the whole thing is ready in about 30 minutes. Don't expect anything fancy — expect something genuinely satisfying that will make everyone at the table quiet in a good way. Leftovers reheat beautifully, so make the full batch even if it's just you.
Ingredients
- 1 lb ground beef — 80/20 works great here
- 1 unit small yellow onion — diced
- 3 unit garlic cloves — minced, or 1 tsp garlic powder in a pinch
- 1 cup long-grain white rice — uncooked
- 1 cup beef broth
- 1 cup water
- 1 unit can diced tomatoes — 14.5 oz, do not drain
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp smoked paprika
- 0.5 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1.5 cup shredded cheddar cheese — sharp cheddar melts best
Method
- 1 Heat a large skillet or wide saucepan over medium-high heat. Add the ground beef and diced onion. Cook, breaking the beef apart with a spoon, until the beef is browned and the onion is softened, about 6–7 minutes. Drain excess grease if needed.
- 2 Add the minced garlic, tomato paste, smoked paprika, oregano, salt, and pepper. Stir everything together and cook for 1 minute until fragrant.
- 3 Pour in the beef broth, water, and the entire can of diced tomatoes (with their juices). Add the Worcestershire sauce and stir to combine.
- 4 Add the uncooked rice and stir well so the rice is submerged in the liquid. Bring the mixture to a boil.
- 5 Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 18–20 minutes, until the rice has absorbed the liquid and is tender. Do not lift the lid during this time.
- 6 Remove from heat. Sprinkle the shredded cheddar evenly over the top, replace the lid, and let it sit for 2–3 minutes until the cheese melts. Serve straight from the pan.
Variations
- Vegetarian swap — Replace the ground beef with 2 cans of drained black beans or a 12 oz package of plant-based ground meat. Use vegetable broth instead of beef broth. The cook time stays the same.
- Faster swap — Use a pouch of pre-cooked microwavable rice. Brown the beef, add all the seasonings and tomatoes, let it simmer for 5 minutes, then stir in the cooked rice and top with cheese. Done in under 20 minutes.
- Spicy version — Add 1 diced jalapeño with the onion and swap half the cheddar for pepper jack cheese. A pinch of cayenne in the spice mix also does the trick.
Notes
The key to fluffy rice in a skillet is keeping the lid on during cooking — resist the urge to peek. If your rice still has a little bite at 20 minutes, add 2–3 tablespoons of water, cover, and cook for another 3 minutes. This dish thickens as it sits, so leftovers may need a splash of broth or water when reheating.
Equipment that helps
- Large skillet with a lid (12-inch) — A wide base lets the rice cook evenly and the lid traps steam so the rice absorbs the liquid properly instead of drying out.
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