One Pan Cheesy Ground Beef and Rice Skillet

If you need a quick and easy one pan dinner, this cheesy ground beef and rice skillet is the perfect weeknight meal. With a nice blend of veggies, protein and fiber, this ground beef skillet recipe is a hit that’s ready in under 30 minutes.

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If you’ve tried a few recipes here on the blog, you know I like efficient one pan recipes – especially those ready in 30 minutes or less.

Ground beef is a versatile staple in this house, so it’s one we rely on for a lot of quick meals, like this beef taco pasta recipe. This is also a great way to serve ground beef to toddlers – you can even deconstruct it if you wish.

Not only is it an easy protein source, but it’s also high in iron (great for growing kids and many women are not getting enough), selenium, choline, B-Vitamins and more. As a dietitian and educator, these are some of my favorite nutrition properties about beef!

Plus, beef pairs so well with this cheesy rice and veggie recipe! It’s a fun twist on Mexican rice.

I love pairing animal protein and plant protein together, because that’s really how you make a filling, high fiber dish, since animal protein lacks fiber. This skillet with beef, rice and veggies is the best balanced meal.

Why You’ll Love This Ground Beef and Rice Skillet

• Quick and efficient – You only need 25 minutes and one pan for easy cleaning. It’s a winner. Plus, if you have a veggie chopper, it’s even quicker.
• Made with simple pantry and freezer staples you likely already have on hand.
• Nutrient-dense – This is a high-iron recipe, thanks to the beef and black beans, plus it’s high in fiber and several micronutrients. Feel good about serving this one skillet beef and rice to the fam!
• Easy to prep for multiple meals – This is a staple for weekly meal prep for busy families, plus it freezes well. I’ll definitely be making some for postpartum in a few months.

Gather Your Ingredients

Here’s what you’ll need to make this recipe.

• shallot or onion
• zucchini – You can omit or use diced carrots. You can cut the zucchini, shallot and tomatoes together with my favorite veggie chopper!
• ground beef
• spices – salt, paprika, garlic powder, pepper – You could also use a taco spice mix!
• grape tomatoes
• white rice – I used Basmati rice.
• bone broth – I love bone broth for the extra nutrition, but veggie broth or chicken broth also works
• black beans
• corn – canned corn works great!
• shredded cheese – I used cheddar from my cheese shredder!

How to Make Cheesy Ground Beef and Rice

Here are the simple steps to make your easy beef and rice skillet.

It usually takes 5-6 minutes for the ground beef to cook and brown. Make sure you’re breaking it into smaller pieces.

After you bring the skillet to a boil and cover, you can turn it down to a simmer and continue cooking for 15-18 minutes.

Once the liquid is absorbed and the rice is fluffy, you can add the remaining ingredients (beans and corn), cheese and enjoy!

Sarah’s Top Tips

Here are some tips from recipe testing to consider.

• Liquid – As previously mentioned, you may need a little more liquid depending on the type and amount of rice you use.
• Cooking time – Cooking time may vary slightly depending on if you use long or short-grain rice, and the heat and liquid you use. I say just start to moniter it after 10-12 minutes.
• Storage – This beef skillet recipe can be stored in the fridge for up to 4 days.
• Freezing – This dish freezes beautifully – I like to store it in something like this. I love it postpartum because it’s so nourishing and full of protein and fiber.

Servings 6

Cheesy Ground Beef and Rice Skillet

Sarah Schlichter, MPH, RDN

If you need a quick and easy one pan dinner, this cheesy ground beef and rice skillet is the perfect weeknight meal. With a nice blend of veggies, protein and fiber, this ground beef skillet recipe is a hit that's ready in only 20 minutes.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Ingredients  

1x2x3x

• 1 tbsp olive oil
• 1 medium shallot, diced
• 2 cups diced zucchini about 1 medium zucchini
• 16 oz ground beef – I used grass-fed lean
• ½ tsp salt
• ⅛ tsp pepper
• ½ tsp garlic powder
• 1 tsp paprika
• ½ cup grape tomatoes, quartered
• 1 cup white rice – i used basmati
• 1.5-2 cups Bone broth can also use beef broth or veggie broth
• 1 can black beans, rinsed, optional
• 1 can corn, rinsed, optional
• 1 cup shredded cheddar cheese

Instructions 

1. Wash and slice your veggies (I love to use my veggie chopper).
2. Add olive oil to a medium-pan over medium-high heat, and add in your diced zucchini and shallot. Sauté for 2-3 minutes.
3. Then, add in your ground beef, salt, pepper, garlic powder and paprika to the cooking pan. Using a spatula, mix the ground beef around, breaking it up into smaller pieces. Cook for 5-6 minutes, stirring often, until the beef is cooked through and the veggies get tender.
4. Add in the grape tomatoes, rice and broth, and bring to a boil and cover. After a few minutes, bring the heat down to a simmer, and continue cooking for 15-20 minutes, until the liquid is absorbed and the rice is cooked.
5. Add in black beans and corn and stir for another minute or two. Sprinkle on the cheddar cheese, turn the heat off and let the dish sit for 1-2 minutes, until cheese melts.

Nutrition

Serving: 1Calories: 486kcalCarbohydrates: 52gProtein: 31gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 68mgSodium: 397mgPotassium: 752mgFiber: 7gSugar: 5gVitamin A: 722IUVitamin C: 13mgCalcium: 175mgIron: 3mg

Did you make this recipe?Let us know how it was!