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Healthy Ground Beef and Rice Skillet with Cheddar

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A quick and easy one-pan meal featuring lean ground beef, rice, vegetables, and melted cheddar cheese. Perfect for busy weeknights, this comforting dish comes together in about 30 minutes with minimal cleanup.

Ingredients

Scale
  • 1 lb lean ground beef (90/10 or 93/7)
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 1 medium zucchini, diced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 cup long-grain white rice, uncooked
  • 1 ½ cups low-sodium beef broth
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup shredded sharp cheddar cheese
  • Optional: ¼ cup chopped fresh parsley or green onions

Instructions

  1. Heat the oil. Place your large skillet over medium-high heat and add the olive oil. Let it heat for about 30 seconds—you want it shimmering but not smoking.
  2. Brown the beef. Add the ground beef to the hot skillet. Break it up with your wooden spoon and let it cook undisturbed for 3-4 minutes. You want a nice brown crust on the bottom. Then stir and continue cooking until the beef is fully browned and no longer pink, about 5-6 minutes total. If there’s more than a tablespoon of fat, drain it off.
  3. Sauté the aromatics. Add the diced onion to the skillet with the beef. Cook for 2-3 minutes until the onion starts to soften and turn translucent. Add the minced garlic and cook for 30 seconds more—just until fragrant.
  4. Add the veggies. Toss in the diced bell pepper and zucchini. Stir everything together and cook for 2-3 minutes.
  5. Season it up. Sprinkle the smoked paprika, dried oregano, salt, and pepper over the meat and veggies. Stir to coat evenly.
  6. Add the tomatoes and rice. Pour in the undrained diced tomatoes and the uncooked rice. Stir well to combine.
  7. Pour in the broth. Add the beef broth and give everything a good stir. Scrape the bottom of the pan to release any browned bits. Bring the mixture to a gentle boil.
  8. Simmer and cover. Once it’s boiling, reduce the heat to low. Cover the skillet with a tight-fitting lid. Let it simmer gently for 18-20 minutes. Do not lift the lid during this time.
  9. Check the rice. After 18 minutes, remove the lid carefully. The rice should be tender and most of the liquid should be absorbed. If the rice is still a little firm, add 2-3 tablespoons of water, re-cover, and cook for 2-3 more minutes.
  10. Add the cheese. Once the rice is tender, sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet again and let it sit for 2-3 minutes off the heat. For a browned top, broil for 1-2 minutes.
  11. Finish and serve. Sprinkle with fresh parsley or green onions if using. Serve straight from the skillet or scoop into bowls.

Notes

For best results, use lean ground beef (90/10) and long-grain white rice. Do not use instant rice. Freshly shredded cheddar melts better than pre-shredded. Let the beef brown undisturbed for a flavorful crust. Keep heat low during simmering to prevent burning. Leftovers keep for up to 4 days in the refrigerator and freeze well for up to 3 months.

Nutrition

Keywords: ground beef, rice, skillet, one-pan, cheddar, weeknight dinner, healthy, easy

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