Cheesy Beef Broccoli and Rice Skillet
This hearty, comforting, one-pan weeknight meal is loaded with melty cheese, savory beef, tender broccoli, and perfectly cooked rice. It comes together in just 25 minutes!
Ingredients
- 1 pound ground beef Lean ground beef is preferred
- 1 medium yellow onion Finely diced for even cooking
- 1 tsp onion powder Adds concentrated savory flavor
- 1 tsp garlic powder Enhances the fresh garlic notes
- 1 tsp paprika Provides a beautiful reddish hue
- 1/2 tsp kosher salt Essential for flavor balance
- 1/2 tsp black pepper Freshly cracked is always best
- 1 tbsp minced garlic Fresh garlic yields the best aroma
- 1/4 tsp red pepper flakes Adds a very mild, warm heat
- 1/2 tbsp Worcestershire sauce Boosts the savory umami profile
- 3 cups beef broth Use low-sodium broth if preferred
- 1 cup long-grain white rice Must be rinsed well before using
- 3 cups chopped broccoli Cut into small, bite-sized florets
- 3/4 cup sharp white cheddar Shredded fresh from the block
- 3/4 cup mild cheddar cheese Shredded fresh for optimal melting
Instructions
- Brown the Beef and Onions: Set a large, deep skillet over medium-high heat. Add your ground beef and diced yellow onion. Cook for about 5 to 6 minutes, breaking the meat apart as it browns. Once the beef is fully cooked and no longer pink, drain off any excess grease.
- Bloom the Spices: Add the onion powder, garlic powder, paprika, kosher salt, and black pepper. Stir to coat the beef evenly. Add the fresh minced garlic and red pepper flakes. Cook for exactly 1 more minute until fragrant.
- Simmer the Rice: Pour in the Worcestershire sauce and all 3 cups of beef broth. Stir in your rinsed rice, making sure it is fully submerged. Bring to a rolling boil over medium-high heat, then reduce heat to medium-low and cover tightly. Simmer for exactly 10 minutes. Do not lift the lid!
- Steam the Broccoli: Carefully remove the lid and scatter the 3 cups of broccoli florets evenly across the top. Do not stir them in. Put the lid back on quickly and simmer for another 5 to 7 minutes until the broccoli is tender-crisp.
- The Cheesy Finish: Take the skillet off the heat entirely. Toss your two shredded cheeses together, and stir half of the blend directly into the skillet. Sprinkle the remaining cheese evenly over the top. Put the lid back on for 2 to 3 minutes so the residual heat melts the top layer. Serve warm.
Notes
Cheese Tip: Always grate fresh cheese off the block. Store-bought shredded cheese contains anti-caking powder that prevents it from melting into a creamy sauce. Rice Tip: A quick rinse of your rice under cold water washes off surface starches and keeps the dish from turning gummy. Storage & Reheating: Store in an airtight container in the fridge for 3-4 days, or freeze for up to 2 months. When reheating, add a small splash of beef broth or water to keep the rice from drying out.