This easy, comforting one-pan meal combines seasoned ground beef, fluffy rice, colorful vegetables, and plenty of melty Colby Jack cheese. It’s a hearty, family-friendly dish that comes together quickly in a single skillet — perfect for busy weeknights. The beefy broth and simple spices give it rich flavor, while the cheese on top turns it into something extra special. Serve it with warm corn tortillas and avocado for a complete, satisfying dinner.

Ingredients (for 4–6 servings)

• 1 lb 80/20 ground beef (or lean if preferred)
• 1 cup jasmine rice, rinsed well
• 1 cup diced onion
• 1 cup diced orange bell pepper (or any color)
• 2 large Roma tomatoes, diced
• 2 large garlic cloves, minced
• 2½ cups beef broth (made with 2½ tsp beef bouillon + hot water, or ready broth)
• 1½ tsp onion powder
• 1 tsp paprika
• ½ tsp ground cumin
• ½ tsp black pepper
• Salt, to taste
• 2–3 tbsp chopped fresh cilantro (or parsley)
• 2½ cups freshly shredded Colby Jack cheese (or your favorite melting cheese)

Instructions

1. Heat a large cast-iron skillet (or oven-safe skillet) over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it loses most of its pink color. Drain excess grease, leaving about 1–1½ tablespoons in the pan for flavor.
2. Push the beef to one side of the skillet. Add the rinsed jasmine rice and diced onion to the empty side. Cook, stirring the rice and onion occasionally, for 2–3 minutes until the rice starts to look less opaque and the onion softens.
3. Stir in the minced garlic and cook for 1 minute until fragrant. Add the diced bell pepper and Roma tomatoes. Stir everything together and cook for another 1–2 minutes.
4. Sprinkle in the onion powder, paprika, cumin, black pepper, and salt. Pour in the 2½ cups beef broth. Stir well to combine all ingredients evenly.
5. Bring to a gentle simmer, cover with a lid, and cook on medium-low for 15–18 minutes, or until the rice is tender and most of the liquid is absorbed. Do not stir or remove the lid during cooking.
6. Once the rice is done, sprinkle the chopped cilantro over the top. Then evenly scatter the shredded Colby Jack cheese across the entire skillet.
7. Preheat your broiler (or set oven to 400°F). Place the skillet under the broiler (or in the oven) for 4–6 minutes until the cheese is fully melted and bubbly. Watch closely so it doesn’t burn.
8. Remove from the oven and let it rest for a couple of minutes. Serve hot with warm corn tortillas and sliced avocado on the side.

Tips for Success

Rinsing the rice removes excess starch so it stays fluffy instead of gummy. The 80/20 ground beef adds great flavor, but leaner beef works fine too. Colby Jack melts beautifully and has a mild taste that lets the other flavors shine — cheddar or a Mexican blend are good substitutes. Leftovers reheat well in the microwave or skillet with a splash of broth to loosen the rice.

This cheesy ground beef and rice skillet is pure comfort food that tastes like home. It’s hearty enough to be a main dish yet simple enough for any night of the week. Give it a try and let me know how you liked it or what cheese you used — I’d love to hear!

Enjoy every cheesy, savory bite!