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Best Kid-Approved Cheesy Ground Beef and Rice Skillet

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A quick and easy one-pan meal featuring ground beef, rice, and a blend of sharp cheddar and Monterey Jack cheese. Perfect for busy weeknights, this comforting skillet dinner comes together in about 30 minutes with simple, pantry-friendly ingredients.

Ingredients

Scale
  • 1 pound ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked (Jasmine or regular white rice)
  • 2 cups beef broth (low-sodium preferred)
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted recommended)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons olive oil
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup Monterey Jack cheese, shredded
  • ¼ cup sour cream
  • Optional garnish: fresh parsley or green onions, chopped

Instructions

  1. Prep your ingredients first: dice the onion, mince the garlic, shred the cheese if doing it yourself.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the ground beef and break it up with a wooden spoon. Let it brown without stirring too much for the first 3-4 minutes.
  3. Add the diced onion to the skillet once the beef is mostly browned. Cook for about 3 minutes, stirring occasionally, until the onion softens and becomes translucent.
  4. Stir in the minced garlic, salt, pepper, smoked paprika, garlic powder, and onion powder. Cook for 30-60 seconds until fragrant, being careful not to burn the garlic.
  5. Drain excess fat if desired, leaving about 1 tablespoon for flavor.
  6. Add the uncooked rice to the skillet and stir for about a minute to toast it slightly.
  7. Pour in the beef broth and diced tomatoes with their juices. Stir everything together, scraping the bottom of the skillet to release any browned bits.
  8. 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 18-20 minutes. Do not lift the lid during this time.
  9. After 18-20 minutes, remove the lid and check the rice. It should be tender and have absorbed most of the liquid. If still soupy, cook uncovered for 2-3 more minutes.
  10. Remove the skillet from heat. Stir in the sour cream until fully incorporated.
  11. Sprinkle the shredded cheddar and Monterey Jack evenly over the top. Cover the skillet again and let it sit for 2-3 minutes until the cheese is completely melted and gooey. For a golden top, broil for 1-2 minutes.
  12. Garnish with fresh parsley or green onions if using, and serve hot.

Notes

Toast the rice for a nuttier flavor. Don’t skip the smoked paprika. Shred your own cheese for best melting. Let the skillet rest for 3 minutes after adding cheese. If rice isn’t done after 20 minutes, add ¼ cup more broth and cook for 5 more minutes covered. For a lower-carb version, swap rice for cauliflower rice. For dairy-free, use vegan cheese and sour cream.

Nutrition

Keywords: cheesy ground beef and rice skillet, kid-approved, easy weeknight dinner, one-pan meal, ground beef recipe, cheesy rice skillet

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