The clock hits 5:00 PM and the chaos begins. You just walked through the door after a long day of work, or maybe you spent all afternoon driving the kids to soccer practice. Either way, the house is loud, everyone is hungry, and the last thing you want to do is spend an hour scrubbing pots and pans.
We have all been there. It is so easy to fall into the habit of grabbing takeout, but that gets expensive fast. This cheesy beef and rice skillet is the perfect solution for those hectic weeknights. It is hearty, delicious, and comes together in one single pan, which means you have more time to hang out with your family instead of standing over the sink.
Recipe Summary
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 to 6 people
- Estimated Calories: 420 per serving
Why This Recipe Works
- It uses just one skillet, saving you from a pile of dirty dishes at the end of the night.
- You can easily swap out the veggies based on what you have in your crisper drawer.
- It stores well in the fridge, making it a great option for your next day lunch.
- The kids love it because it is cheesy and comforting, but you get plenty of protein and fiber inside.
Ingredients You Will Need
You can find all of these at your local grocery store. I try to keep these items in my pantry so I am always ready to cook.
- 1 pound of lean ground beef
- 1 small yellow onion, diced
- 2 cloves of garlic, minced
- 1 cup of uncooked white rice (long grain works best)
- 2 cups of beef broth
- 1 can of diced tomatoes (14.5 ounces), do not drain them
- 1 tablespoon of chili powder
- 1 teaspoon of kosher salt
- 1/2 teaspoon of black pepper
- 1.5 cups of shredded cheddar cheese
Easy Swaps: If you prefer to eat a bit lighter, feel free to use ground turkey instead of beef. If you do not have rice on hand, quinoa is a fantastic healthy swap, though you might need to adjust the cooking time slightly. If you want a little extra kick, add a small can of diced green chilies to the mix.
Step-by-Step Instructions
1. Place a large, deep skillet over medium-high heat. Add your ground beef and the diced onion. Cook until the beef is browned and the onions are soft, which usually takes about 5 to 7 minutes.
2. Drain any extra grease from the pan if needed. Add your minced garlic and cook for about 30 seconds until it smells fragrant.
3. Pour in the uncooked rice, beef broth, diced tomatoes with their juice, chili powder, salt, and pepper. Stir everything together so it is well combined.
4. Bring the mixture to a boil. Once it starts bubbling, turn the heat down to low and cover the pan with a tight-fitting lid.
5. Let it simmer for about 15 minutes or until the rice is tender and most of the liquid is absorbed. If the rice is still hard, add a splash more broth and keep it covered for a few more minutes.
6. Remove the lid, sprinkle the shredded cheese over the top, and cover the pan again for 2 minutes. The residual heat will melt the cheese perfectly.
Busy Mom Tips
If you have an extra busy week ahead, you can brown the beef and onions on Sunday night. Keep the mixture in the fridge in a glass container. When you are ready to make dinner on Tuesday, just dump it in the pan with the rice and broth and keep moving.
For reheating, I recommend using a microwave-safe container with a splash of water. This keeps the rice from getting crunchy or dry. If you are looking for a quick breakfast idea to go with your morning routine, check out this 10-Minute High-Protein Peanut Butter Banana Smoothie Bowl from Get Smart Health Picks to start your day right.
What to Serve It With
This meal is a complete dinner on its own, but we usually like to add a few simple sides. A side of buttery garlic bread is always a hit with the kids. If you want to add some green, a simple side salad with ranch dressing or some roasted broccoli works wonders. If you have an air fryer, throw some green beans in for 8 minutes with a little olive oil and salt.
Frequently Asked Questions
Can I freeze this meal?
Yes, this freezes beautifully. Let the meal cool down completely, then portion it out into freezer-safe containers. It will stay good in the freezer for up to 3 months. When you want to eat it, let it thaw in the fridge overnight and warm it up in the skillet or microwave.
Is this recipe keto-friendly?
As written, this recipe contains rice, so it is not keto-friendly. If you are following a low-carb diet, you can replace the rice with cauliflower rice. Just be sure to reduce the amount of beef broth used since cauliflower rice does not soak up as much liquid as regular rice.
My rice is still crunchy, what did I do wrong?
This usually happens if the lid was not tight enough or the heat was too high. Do not worry! Just add a quarter cup of water or broth, stir it around, and put the lid back on for another 5 minutes on very low heat. It will finish cooking perfectly.