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Garlic Butter Beef and Rice Skillet with Cheddar Parmesan Sauce

Hearty one-pan meal with seasoned ground beef, fluffy rice, and thick gooey cheddar parmesan sauce perfect for comfort food dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef 80/20 blend
  • 2 cups long-grain white rice uncooked
  • 4 tablespoons butter divided
  • 6 cloves garlic minced
  • 3 cups beef broth low sodium preferred
  • 1 cup water
  • 2 cups sharp cheddar cheese freshly grated
  • 1 cup parmesan cheese freshly grated
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 0.5 teaspoon black pepper
  • 1 teaspoon salt or to taste
  • 2 tablespoons fresh parsley chopped, for garnish
  • 0.25 cup heavy cream for extra richness

Equipment

  • Large cast iron skillet or heavy pan
  • Wooden spoon
  • Measuring cups and spoons
  • Cheese grater

Method
 

  1. Heat large cast iron skillet over medium-high heat. Cook ground beef, breaking apart, until completely browned, 8-10 minutes.
  2. Remove cooked beef and set aside, leaving 2 tablespoons rendered fat in pan.
  3. Reduce heat to medium, add 2 tablespoons butter. Once melted, add minced garlic and sauté 30-45 seconds until fragrant.
  4. Add uncooked rice and stir continuously 2-3 minutes, allowing rice to toast and absorb garlic butter.
  5. Pour in beef broth and water, add onion powder, paprika, salt, and pepper. Stir well to combine.
  6. Return beef to skillet, bring to boil. Reduce heat to low, cover tightly, simmer 18-20 minutes until rice is tender.
  7. Remove from heat and let stand covered 5 minutes. Remove lid and fluff gently with fork.
  8. Add remaining butter, heavy cream, and gradually stir in cheeses until melted and creating thick, gooey sauce.
  9. Taste and adjust seasoning. Garnish with fresh parsley and serve immediately while cheese is gooey.

Notes

For best results, use freshly grated cheese rather than pre-shredded. Add cheese off heat to prevent seizing. Store leftovers up to 4 days and reheat with a splash of milk.