Cheesy Beef and Rice Skillet (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
450 g lean ground beef (80% lean)
02 -
185 g long-grain white rice
03 -
1 medium onion, finely diced
04 -
2 cloves garlic, minced
→ Cheese Blend
05 -
60 g shredded sharp cheddar
06 -
60 g shredded mozzarella
07 -
25 g grated Parmesan
→ Sauce & Liquids
08 -
360 ml low-sodium beef broth
09 -
120 g canned diced tomatoes with juices
10 -
30 g tomato paste
→ Seasonings & Aromatics
11 -
1 tsp smoked paprika
12 -
0.5 tsp dried oregano
13 -
0.25 tsp crushed red pepper flakes (optional)
14 -
Salt and freshly ground black pepper, to taste
15 -
2 tbsp fresh parsley, chopped (for garnish)
# Step-by-Step Directions:
01 -
Heat a large, deep skillet over medium-high heat with a small amount of olive oil until shimmering. Add ground beef, breaking it into even pieces. Cook for 5-6 minutes, stirring occasionally, until browned and juices release to build flavor foundation.
02 -
Reduce heat to medium. Push beef to the side of the skillet and add diced onion with a pinch of salt; sauté for 2-3 minutes until translucent. Stir in minced garlic, smoked paprika, oregano, and red pepper flakes; cook for about 30 seconds until fragrant.
03 -
Sprinkle rice over aromatics, stirring to coat grains with oil and spices. Toast for 1-2 minutes to enhance nutty flavor. Add diced tomatoes with juices and tomato paste; deglaze skillet by scraping browned bits from bottom. Stir in beef broth and bring to a gentle boil.
04 -
Reduce heat to low, cover skillet, and simmer for 12-15 minutes until rice is tender and most liquid is absorbed. Avoid lifting lid to maintain steam and proper cooking.
05 -
Remove skillet from heat. Evenly distribute cheddar, mozzarella, and Parmesan over top. Cover and allow residual heat to melt cheese for 3-4 minutes or place skillet in a preheated 190°C oven for 5 minutes until cheese is golden and bubbling. Garnish with fresh parsley before serving.
# Helpful Notes:
01 -
Use a heavy-bottom skillet for even heat distribution to prevent scorching. Toast rice prior to adding liquids to achieve fluffy, separate grains. Let the skillet rest for 5 minutes after cheese melts to thicken sauce and blend flavors.