One-Pan Cheesy Beef and Rice Skillet — 30-Minute Family Dinner

How to Make One-Pan Cheesy Beef and Rice Skillet — 30-Minute Family Dinner

1. 1

   Step 1: Brown the beef and sauté aromatics

   Heat a large, deep skillet over medium-high heat and add the olive oil. Add the diced onion and cook until translucent, about 3 minutes, then add the minced garlic and cook 30 seconds more. Push the aromatics to the side, add the ground beef and cook until no longer pink, breaking it into crumbles; drain any excess fat if desired and season with the salt, pepper and chili powder.

   For this step

   • 1 lbLean ground beef (85-90% lean)
   • 1 tbspOlive oil
   • 1 mediumYellow onion, diced
   • 3 clovesGarlic, minced (about 3 cloves)
   • 1 seasoning mix (1 tsp salt + 1/2 tsp pepper + 1 tsp chili)Kosher salt, black pepper and chili powder
   
2. 2

   Step 2: Add rice, tomatoes and broth

   Stir the rinsed rice into the browned beef and onions so each grain is coated. Add the diced tomatoes with their juices and the beef broth, scraping any browned bits from the bottom of the pan. Bring the mixture to a gentle boil over medium-high heat.

   For this step

   • 1 cupLong-grain white rice, rinsed
   • 1 14-oz canDiced tomatoes, undrained (14-oz can)
   • 2 1/2 cupsLow-sodium beef broth
   
3. 3

   Step 3: Simmer until rice is tender and add veggies

   Reduce heat to low, cover the skillet, and simmer gently for 15 minutes or until the rice is tender and most of the liquid is absorbed. Stir in the frozen peas and carrots, cover again, and cook 2–3 minutes until the vegetables are heated through.

   For this step

   • 1 cupFrozen peas and carrots
   
4. 4

   Step 4: Finish with cheese and rest

   Remove the skillet from heat and sprinkle the shredded cheddar evenly over the top. Cover for 2–3 minutes to melt the cheese, then fluff gently with a fork and taste for seasoning; add a pinch more salt or pepper if needed. Serve hot, scooping portions so each plate gets beef, rice, veggies and melty cheese.

   For this step

   • 1 1/2 cupsShredded sharp cheddar cheese
   

1. Heat a large, deep skillet over medium-high heat and add the olive oil. Add the diced onion and cook until translucent, about 3 minutes, then add the minced garlic and cook 30 seconds more. Push the aromatics to the side, add the ground beef and cook until no longer pink, breaking it into crumbles; drain any excess fat if desired and season with the salt, pepper and chili powder.
2. Stir the rinsed rice into the browned beef and onions so each grain is coated. Add the diced tomatoes with their juices and the beef broth, scraping any browned bits from the bottom of the pan. Bring the mixture to a gentle boil over medium-high heat.
3. Reduce heat to low, cover the skillet, and simmer gently for 15 minutes or until the rice is tender and most of the liquid is absorbed. Stir in the frozen peas and carrots, cover again, and cook 2–3 minutes until the vegetables are heated through.
4. Remove the skillet from heat and sprinkle the shredded cheddar evenly over the top. Cover for 2–3 minutes to melt the cheese, then fluff gently with a fork and taste for seasoning; add a pinch more salt or pepper if needed. Serve hot, scooping portions so each plate gets beef, rice, veggies and melty cheese.