Beef and Rice Skillet
Ground beef and rice simmered together in one skillet with green pepper, tomato, and melted Monterey jack cheese — a simple, hearty dinner that's ready with minimal cleanup.
- 1 pound ground beef
- 1 large onion, chopped
- 2½ cups water
- 1 cup uncooked rice, not instant
- 1 tablespoon beef bouillon granules
- 2 teaspoons dry mustard powder
- 1 medium green bell pepper, chopped
- 1 medium tomato, chopped
- 1 cup shredded Monterey jack cheese
- Heat a large skillet over medium-high heat. Add the ground beef and chopped onion, cooking and stirring frequently until the beef is browned through and the onion has softened. Drain off any excess grease from the pan.
- Stir the water, uncooked rice, beef bouillon granules, and dry mustard into the beef mixture, making sure everything is well combined. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the skillet and let it cook for 25 minutes, without lifting the lid too often, until the liquid has been fully absorbed and the rice is tender.
- Stir in the chopped green bell pepper and tomato, mixing them through the rice and beef. Top evenly with the shredded Monterey jack cheese.
- Cover the skillet again and remove it from the heat entirely. Let it stand, covered, for 2 to 3 minutes, or until the cheese has melted into a soft, gooey layer over the top.
- Serve hot, straight from the skillet.
Chef's Note: This is a genuinely one-pan meal — the rice cooks directly in the same skillet as the beef, soaking up all that savory flavor as it simmers, so there's no extra pot to wash. Resist the urge to lift the lid too often while the rice cooks, since letting steam escape can throw off the liquid-to-rice ratio and leave you with unevenly cooked grains.
For a little extra depth, sauté a clove or two of minced garlic with the beef and onion, or stir in a splash of Worcestershire or soy sauce along with the rice for a deeper umami note. If you want some heat, swap the green bell pepper for a can of chopped green chiles. Taste and adjust the seasoning once everything is cooked, since bouillon brands and cheeses vary quite a bit in saltiness.
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