Cheesy Ground Beef Rice is a hearty one-skillet meal made with savory beef, tender long-grain rice, tomatoes, warm spices, and two kinds of melted cheese. It is practical for a busy weeknight but comforting enough for a relaxed family dinner.
RECIPE CARD
Cheesy Ground Beef Rice
Timing and serving details are shown only when they are available in the original recipe.
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 2 cups beef broth
- 1 can (14 ounces) diced tomatoes, well drained
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Brown the Ground Beef: Heat a wide, deep skillet over medium-high heat. Add the ground beef and break it into small, even crumbles. Cook until no pink remains…
- Soften the Aromatics: Add the chopped onion to the browned beef and cook for 3 to 4 minutes, until softened and translucent. Stir in the minced garlic…
- Add the Rice, Tomatoes, and Spices: Stir in the uncooked rice, drained diced tomatoes, paprika, and cumin. Season lightly with salt and black pepper. Cook for 1 minute, stirring, so…
- Simmer with the Beef Broth: Pour in the beef broth and scrape up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer,…
- Melt the Cheese: Remove the skillet from the heat. Sprinkle the cheddar and mozzarella evenly over the cooked rice and beef. Cover again for 3 to 5…
- Stir, Garnish, and Serve: Gently stir part of the melted cheese into the rice while leaving some visible on top. Taste and adjust the seasoning, garnish with chopped…
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup uncooked long-grain white rice
- 2 cups beef broth
- 1 can (14 ounces) diced tomatoes, well drained
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley, for garnish (optional)
Step-by-Step Instructions
1. Brown the Ground Beef
Heat a wide, deep skillet over medium-high heat. Add the ground beef and break it into small, even crumbles. Cook until no pink remains and the edges begin to caramelize, about 6 to 8 minutes. Carefully drain excess fat, leaving a light coating in the skillet.
2. Soften the Aromatics
Add the chopped onion to the browned beef and cook for 3 to 4 minutes, until softened and translucent. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
3. Add the Rice, Tomatoes, and Spices
Stir in the uncooked rice, drained diced tomatoes, paprika, and cumin. Season lightly with salt and black pepper. Cook for 1 minute, stirring, so the rice is coated with the seasoned beef mixture.
4. Simmer with the Beef Broth
Pour in the beef broth and scrape up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer, then reduce the heat to low and cover. Cook for 18 to 20 minutes, without repeatedly lifting the lid, until the rice is tender and most of the liquid has been absorbed.
5. Melt the Cheese
Remove the skillet from the heat. Sprinkle the cheddar and mozzarella evenly over the cooked rice and beef. Cover again for 3 to 5 minutes, until the cheese is completely melted from the retained heat.
6. Stir, Garnish, and Serve
Gently stir part of the melted cheese into the rice while leaving some visible on top. Taste and adjust the seasoning, garnish with chopped parsley if desired, and serve hot.
Helpful Tips
- Drain the tomatoes: Excess tomato liquid can make the rice too soft.
- Keep the heat low: A gentle simmer cooks the rice evenly without scorching the bottom.
- Let the cheese melt off the heat: This keeps it smooth instead of oily.
- Rest before serving: Two or three minutes helps the remaining moisture settle into the rice.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a small splash of broth or water to restore moisture.