Name: Cheesy Ground Beef Rice Skillet
Ingredients: 1 tablespoon Olive Oil: Extra virgin, for sautéing the aromatics and browning the beef.; 1 pound Lean Ground Beef: (90/10 or 85/15 recommended) The star protein, providing a rich, savory base.; 1 medium Yellow Onion: Finely chopped, adds a foundational sweet and savory flavor.; 1 medium Bell Pepper: (any color, e.g., green, red, or yellow) Chopped, for a touch of sweetness and color.; 2 cloves Garlic: Minced, for that aromatic punch that elevates any savory dish.; 1 teaspoon Chili Powder: Adds a mild warmth and classic Tex-Mex flavor.; 1 teaspoon Smoked Paprika: Lends a deep, smoky flavor and beautiful color.; ½ teaspoon Cumin: Provides an earthy, warm spice note.; ½ teaspoon Dried Oregano: For a hint of herbaceous, peppery flavor.; Salt and Black Pepper: To taste, essential for seasoning every layer.; 1 (14.5 ounce) can Diced Tomatoes: Undrained, they add moisture, acidity, and tomato flavor.; 1 (8 ounce) can Tomato Sauce: Contributes to a richer tomato base and smooth consistency.; 2 ½ cups Beef Broth: Low sodium preferred, used to cook the rice and add depth of flavor.; 1 ½ cups Long-Grain White Rice: Uncooked, the starchy component that makes this dish hearty.; 2 cups Shredded Cheddar Cheese: (or a blend like Colby Jack or Mexican blend) For that irresistible, gooey, cheesy topping.; Fresh Parsley or Green Onions: Chopped, for garnish (optional, but adds freshness and color).

Ingredients

Scale

1 tablespoon Olive Oil: Extra virgin, for sautéing the aromatics and browning the beef.
1 pound Lean Ground Beef: (90/10 or 85/15 recommended) The star protein, providing a rich, savory base.
1 medium Yellow Onion: Finely chopped, adds a foundational sweet and savory flavor.
1 medium Bell Pepper: (any color, e.g., green, red, or yellow) Chopped, for a touch of sweetness and color.
2 cloves Garlic: Minced, for that aromatic punch that elevates any savory dish.
1 teaspoon Chili Powder: Adds a mild warmth and classic Tex-Mex flavor.
1 teaspoon Smoked Paprika: Lends a deep, smoky flavor and beautiful color.
½ teaspoon Cumin: Provides an earthy, warm spice note.
½ teaspoon Dried Oregano: For a hint of herbaceous, peppery flavor.
Salt and Black Pepper: To taste, essential for seasoning every layer.
1 (14.5 ounce) can Diced Tomatoes: Undrained, they add moisture, acidity, and tomato flavor.
1 (8 ounce) can Tomato Sauce: Contributes to a richer tomato base and smooth consistency.
2 ½ cups Beef Broth: Low sodium preferred, used to cook the rice and add depth of flavor.
1 ½ cups Long-Grain White Rice: Uncooked, the starchy component that makes this dish hearty.
2 cups Shredded Cheddar Cheese: (or a blend like Colby Jack or Mexican blend) For that irresistible, gooey, cheesy topping.
Fresh Parsley or Green Onions: Chopped, for garnish (optional, but adds freshness and color).

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Instructions

Brown the Beef: Heat the olive oil in a large, oven-safe skillet (at least 10-12 inches, preferably cast iron) over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until it’s nicely browned, about 5-7 minutes. Drain off any excess grease.
Sauté Aromatics: Add the chopped onion and bell pepper to the skillet with the beef. Cook, stirring occasionally, until they soften, about 4-5 minutes.
Add Garlic and Spices: Stir in the minced garlic, chili powder, smoked paprika, cumin, and dried oregano. Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning. Season generously with salt and black pepper.
Incorporate Tomatoes and Broth: Pour in the undrained diced tomatoes, tomato sauce, and beef broth. Stir everything together, scraping up any browned bits from the bottom of the skillet – these add a lot of flavor!
Add Rice: Bring the mixture to a gentle simmer. Stir in the uncooked long-grain white rice. Ensure the rice is mostly submerged in the liquid.
Simmer and Cook: Reduce the heat to low, cover the skillet tightly with a lid, and let it simmer for 20-25 minutes, or until the rice is tender and most of the liquid has been absorbed. Avoid lifting the lid during this time to keep the steam in, which is crucial for cooking the rice properly.
Check for Doneness: After 20 minutes, check a few grains of rice. If it’s still a bit firm or there’s too much liquid, cover and cook for another 5-10 minutes. If it seems too dry and the rice isn’t cooked, you can add a splash more broth or water.
Melt the Cheese: Once the rice is cooked, remove the skillet from the heat. Sprinkle the shredded cheddar cheese evenly over the top of the beef and rice mixture.
Broil (Optional but Recommended): For a bubbly, golden-brown cheese topping, place the skillet under a preheated broiler for 2-3 minutes. Keep a very close eye on it, as cheese can go from golden to burnt quickly! Alternatively, you can simply cover the skillet again for 5 minutes off the heat to allow the cheese to melt from the residual heat if you prefer not to use the broiler or if your skillet isn’t oven-safe.
Rest and Serve: Let the skillet stand for about 5 minutes before serving. This allows the cheese to set slightly and the flavors to meld. Garnish with fresh chopped parsley or green onions, if desired.

Nutrition

Serving Size: one normal portion
Calories: 550