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Whenever I’m in a pinch on busy weeknights, this cheesy garlic beef and rice one-pan wonder totally comes to my rescue. There’s just something about juicy beef, fluffy rice, and that dreamy cheddar parm drizzle that turns everything into pure, cozy deliciousness—plus, no mountain of pots to wash.
I whipped this up when my kids would only eat anything cheesy—macaroni especially. The rich sauce on beefy rice turned out to be a total win. Now, they beg for it again and again, at least twice every month!
Tasty Ingredients
- Fresh parsley Toss on chopped leaves at the end for a pop of color and a burst of freshness
- Italian seasoning Handy way to get herby flavor in one quick shake
- Milk Make your cheese sauce nice and smooth—go with whole milk for best results
- Parmesan cheese Gives a sharp, nutty bite and amps up the richness
- Cheddar cheese Go for hand-grated so it’ll melt creamy and smooth
- Butter Melts in and makes everything taste super rich and tasty—pick unsalted if you want more control over the salt
- Garlic Fresh, finely chopped garlic gives your dish an awesome, bold taste
- Onion Go for firm onions—they sweeten up and add layers of flavor while cooking
- Beef broth This soaks into the rice for big flavor—grab low-salt to keep things balanced
- Long grain white rice Perfect for soaking up the sauce without turning mushy
- Ground beef Aim for 85/15 so you get flavor without too much greasy stuff leaking out
Simple Step Guide
- Final touches
- Once the sauce is mixed in, let it bubble without the lid for a couple of minutes. This way, any extra liquid cooks off and the flavors really come together. You want things creamy but not runny.
- Combine everything
- Check that your rice is soft and most of the liquid is gone. Now pour that cheesy sauce all over and fold everything together so every bit gets coated.
- Make the cheese sauce
- Now, as your rice is cooking, warm up your leftover butter in a little pot on low. Splash in your milk and let it heat a bit. Dump in the cheeses, then stir and stir till you get a smooth, melty goodness. Too thick? Add a tiny bit of milk to loosen it.
- Simmer to perfection
- Make it boil, then quickly turn the heat way down. Put a lid on tight and let it sit untouched over very low heat for about 18 to 20 minutes. Don’t lift the lid—steam does the magic here!
- Combine rice and liquids
- Toss uncooked rice, Italian herbs, beef broth, plus a good pinch each of salt and pepper right into the pan. Mix it all so no rice is stuck on the edges and everything’s covered in liquid.
- Add garlic
- When beef’s browned up, stir in chopped garlic and let it sizzle about a minute. Keep it moving, so it doesn’t burn. That short time makes it smell amazing without turning bitter!
- Brown the beef
- Throw your ground beef into the hot pan of onions, break it up as small as you can, and let it cook till there’s no pink left—about 5 to 7 minutes. Scoop off extra fat if there’s a lot, but keep a little for taste.
- Sauté the aromatics
- Start with your biggest pan on medium. Melt a spoon of butter till it’s foamy, then stir in chopped onions. Give them about 3 to 4 minutes to turn see-through and catch a little color. All your flavor kicks off here!
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Honestly, that dreamy cheese sauce is the key. I used to just toss cheese on top of everything and call it good—basic, but not amazing. Making a separate sauce took this to a whole new level. Now my crew can’t get enough.
Keep & Reheat
Pop any leftovers into a tight-lidded container and keep them in the fridge for up to three days. When you’re ready to heat it up, add a splash of milk or broth so it’s still creamy—not dry. Gently rewarm on the stove, low and slow, or use the microwave at 70% in quick bursts, stirring each time.
Easy Switch Ups
Tweak this however you like! Swap beef for ground turkey or chicken to lighten it up. Mix in peas or frozen veggies at the end for extra greens and vitamins. Want some heat? Add a dash of hot sauce or sprinkle in red pepper flakes right into the cheese sauce.
How to Serve
Ladle up a scoop alongside a crisp salad drizzled with some lemony vinaigrette—it’ll brighten up the meal. Go all-in on comfort and have garlic bread on the side so you can mop up that melty cheese. Leftovers the next day? It only gets tastier in your lunchbox.
Common Queries
- → Is brown rice a good substitute for white rice?
Definitely, but keep in mind brown rice takes more time and might need extra liquid. Adjust as needed for best results.
- → Can the ground beef be swapped out for something else?
For sure! Try ground chicken, turkey, or even plant-based meat as alternatives. They all work great!
- → Can I prepare this ahead of time?
Yes, it's make-ahead friendly! Just warm it up later with a splash of milk or broth to keep things nice and creamy.
- → How do I add more veggies to this dish?
Toss in mushrooms, diced peppers, peas, or spinach while cooking the rice. It'll add both flavor and nutrition.
- → What sides go well with this meal?
Pair it up with a crisp salad, roasted veggies, or some crusty bread to round it out perfectly.
- → Can I use rice that’s already been cooked?
Totally! Just reduce how much broth you use and cut down the cooking time since the rice is pre-cooked.