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A family-friendly, one-pan meal combining ground beef, rice, vegetables, and cheddar cheese into a quick and comforting skillet dinner.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 lb ground beef (80/20 recommended)
  • 1 medium onion, diced into 1/2-inch pieces
  • 1 small bell pepper, diced
  • 2 garlic cloves, freshly minced
  • 1 tsp salt
  • 1 tsp black pepper
  • 14.5 oz diced tomatoes (canned, with juice)
  • 1.5 cups beef stock
  • 1 cup long-grain white rice
  • 2 tbsp tomato paste
  • 2 tsp Worcestershire sauce
  • 1 cup shredded cheddar cheese
  • 1.5 tbsp fresh parsley, chopped

Instructions

  1. Dice onion and bell pepper; mince garlic; measure out beef stock, rice, tomato paste, and Worcestershire sauce.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Add ground beef and break it up with a spoon; cook 4–5 minutes, stirring occasionally, until beef is browned and crusty.
  4. Add diced onion, bell pepper, minced garlic, salt, and black pepper; cook 5–6 minutes until vegetables soften.
  5. Stir in tomato paste and Worcestershire sauce until beef and vegetables are evenly coated.
  6. Add diced tomatoes with juice, beef stock, and rice; stir well, breaking up clumps of tomato paste.
  7. Bring mixture to a boil over medium-high heat (about 2–3 minutes).
  8. Reduce heat to low, cover skillet, and simmer gently 20–25 minutes, stirring occasionally, until rice is tender and most liquid is absorbed.
  9. Turn off heat; fluff rice and beef mixture in skillet.
  10. Sprinkle shredded cheddar cheese evenly over skillet; cover and let sit about 2 minutes to melt cheese.
  11. Uncover, scatter fresh parsley on top, and serve.

Notes

Use 80/20 or 85/15 ground beef for best flavor and juiciness; for leaner beef (90/10), drain excess liquid after browning., Avoid lifting the lid while rice cooks to prevent steam loss and ensure rice cooks properly., If rice is done but excess liquid remains, simmer uncovered to reduce liquid., If rice is undercooked and liquid is gone, add splash of water or stock and continue simmering., Add cheese off heat to avoid greasy or separated cheese., Substitutions: ground turkey, chicken, or pork can replace beef; jasmine or basmati rice can replace long-grain white rice; chicken or vegetable stock can replace beef stock (add more Worcestershire sauce if substituting chicken stock); other cheeses like Monterey Jack, Colby, or Mexican cheese blends melt well; dried parsley can be used instead of fresh (about 1 tsp), cilantro may be substituted for parsley., Store leftovers in airtight container in refrigerator up to 4 days., Freeze leftovers up to 3 months in portioned freezer-safe containers or bags., Reheat gently on stove with added broth or water, or in microwave in short bursts, stirring and adding liquid as needed., Adjust seasoning and add vegetables like zucchini, corn, peas, or mushrooms as desired (may require longer cooking uncovered)., Maintain the ratio of 1 cup rice to approximately 1.5 cups liquid plus tomatoes when scaling recipe up or down.

Nutrition

Find it online: https://cookerygood.com/classic-ground-beef-and-rice-skillet-homefoodkitchen/