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Ground beef and rice skillet with melted cheddar cheese and bell peppers

Ground Beef & Rice Skillet (Budget Dinner)

This ground beef and rice skillet combines seasoned beef with rice, diced tomatoes, bell peppers, and melted cheese in one convenient pan. Ready in 35 minutes with minimal cost and cleanup.
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Servings 6

Equipment

  • Large skillet with lid (12-inch)
  • Wooden spoon
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • - Can opener
  • Cheese Grater

Ingredients
  

  • 1½ pounds lean ground beef
  • 1 cup long-grain white rice uncooked
  • 1 medium onion diced
  • 1 red bell pepper diced
  • 3 cloves garlic minced
  • 2 cups beef broth
  • 1 can 14.5 oz diced tomatoes with juice
  • 1 can 10 oz Rotel tomatoes with green chilies
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • 1½ cups shredded cheddar cheese
  • Fresh parsley for garnish

Instructions
 

  • Heat large skillet over medium-high heat. Add ground beef, break apart, cook 6-7 minutes until browned.
  • Drain excess fat, leaving 1-2 tablespoons in pan.
  • Add diced onion and bell pepper. Cook 3-4 minutes until softened. Add garlic, cook 30-60 seconds.
  • Stir in Worcestershire sauce and all seasonings. Cook 1 minute.
  • Add uncooked rice, stir to combine. Pour in beef broth, diced tomatoes, and Rotel tomatoes. Stir well.
  • Increase heat to high, bring to a boil.
  • Reduce heat to low, cover tightly. Simmer 18-20 minutes without lifting lid.
  • Check rice for doneness—should be tender with liquid absorbed.
  • Remove from heat. Sprinkle cheese on top, cover 2-3 minutes to melt.
  • Garnish with parsley and green onions. Serve hot.

Notes

Don't lift lid while rice cooks to prevent steam escape.
Use long-grain rice for best texture.
Can substitute ground turkey for ground beef.
Add beans or extra vegetables for more nutrition.
Stores well for up to 4 days refrigerated.
Servings: 6
Calories: 425
Protein: 30g