American
Cheesy Beef and Rice Skillet
Rice simmers in the same pan as seasoned beef and tomato, then cheddar melts over the top. It is a full dinner with one pot to wash.
- Prep
- 10 min
- Cook
- 28 min
- Total
- 38 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Rice and beef cook together.
- The cheese goes on at the end so it melts instead of seizing.
- Tomato keeps the rice from tasting flat.
- It feeds four from one pound of beef.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Rough grocery estimate for the full recipe: about $10–14 at a typical US supermarket. Prices vary by store, region, and season.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Brown the beef with the salt in a deep 12-inch skillet over medium-high, about 6 minutes, until no pink remains and the beef reaches 160°F. Spoon off extra fat.
- 2
Add the onion and cook 3 minutes. Stir in the garlic for 30 seconds.
- 3
Add the rice and chili powder. Stir 1 minute so the rice looks lightly toasted.
- 4
Pour in the tomatoes and broth. Bring to a simmer, cover, and cook on low for 18 minutes, until the rice is tender and has absorbed the liquid.
- 5
If the rice is still firm, add 1/4 cup water, cover, and cook 4 more minutes.
- 6
Turn off the heat. Scatter the cheddar over the top, cover 2 minutes, then finish with cilantro.
Pro tips
- Keep the lid on. Lifting it lets out the steam the rice needs.
- Use long-grain rice. Short-grain turns sticky in this amount of liquid.
- Shred cheddar from a block. Pre-shredded cheese has starch that makes it greasy.
Easy substitutions
- Cheddar
- Monterey Jack.
- Beef broth
- Chicken broth, same amount.
- Cilantro
- Sliced scallions.
Storage and reheating
Storage
Refrigerate up to 3 days. The rice firms up as it sits.
Reheating
Splash water or broth over a portion and warm, covered, in a skillet or microwave until hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 610
- Protein
- 34 g
- Carbs
- 48 g
- Fat
- 30 g
- Fiber
- 3 g
Budget friendly · Stovetop, One Pan · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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