Description
A reliable, one-pan weeknight meal featuring tender rice, savory ground beef, sweet bell peppers, and melted cheddar cheese. It’s kid-approved, budget-friendly, and ready in about 30 minutes.
Ingredients
- 1 pound ground beef (80/20 fat ratio)
- 1 medium yellow onion, diced
- 2 medium bell peppers (red and green mix), diced
- 1.5 cups long-grain white rice
- 2 cups chicken broth (low-sodium)
- 1/2 cup tomato sauce (no-salt-added)
- 4 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon salt (plus more to taste)
- Black pepper to taste
- 1.5 cups sharp cheddar cheese, shredded
- 2 tablespoons sour cream (optional)
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
Instructions
- Prep ingredients: Dice onion and bell peppers, mince garlic, and measure spices.
- Brown the beef: Heat a 12-inch skillet over medium-high heat. Add ground beef and break it up with a wooden spoon. Cook until browned and no pink remains (5-7 minutes). Drain excessive grease if needed, but leave some for flavor.
- Sauté veggies: Add diced onion and bell peppers to the beef. Cook for 3 minutes until onions soften. Add minced garlic, chili powder, cumin, salt, and pepper in the last minute.
- Add rice and liquid: Stir in rice to coat in beef and oil. Pour in chicken broth and tomato sauce. Stir well and bring to a boil (2-3 minutes).
- Simmer: Reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid. Check if rice is tender and liquid is absorbed; cook 2-3 more minutes if needed.
- Add cheese: Remove skillet from heat. Sprinkle shredded cheddar cheese evenly over the top. Cover and let sit for 2 minutes until melted. Stir in sour cream if using.
- Serve: Garnish with fresh cilantro and green onions. Serve immediately.
Notes
[‘Rinse rice under cold water to remove excess starch and prevent gumminess.’, ‘Use a tight-fitting lid to ensure steam cooks the rice properly.’, ‘Do not lift the lid during simmering.’, ‘Shred your own cheese for better melting; pre-shredded cheese contains anti-caking agents.’, ‘This recipe is naturally gluten-free if using GF broth and spices.’, ‘Does not freeze well due to dairy; store in fridge for up to 4 days.’, ‘Reheat with a splash of water or broth to maintain creaminess.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sodium: 650
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 45
- Fiber: 3
- Protein: 25
Keywords: cheesy beef and rice skillet, 30 minute dinner, one pan meal, weeknight dinner, ground beef recipes, family friendly meals, easy dinner ideas