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Chili Cheese Rice Skillet

This Chili Cheese Rice Skillet is an easy one-pan dinner made with ground beef, seasoned rice, chili beans, tomato sauce, and plenty of melted cheddar cheese. It is hearty, comforting, and perfect for a quick family meal.
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Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1/2 Vidalia onion diced
  • 2 tablespoons butter
  • 1 tablespoon garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 2 teaspoons seasoned salt
  • black pepper to taste
  • 2 cups beef broth
  • 1 can chili beans undrained
  • 1 8-ounce can tomato sauce
  • 2 cups instant rice
  • 1 1/2 cups shredded cheddar cheese divided

Equipment

  • Large skillet
  • Lid
  • Wooden spoon

Method
 

  1. Melt the butter in a large skillet over medium-high heat.
  2. Add the diced Vidalia onion and sauté for a few minutes, until it begins to soften.
  3. Add the ground beef and cook, breaking it apart as it browns, until fully cooked.
  4. Drain any excess grease from the skillet.
  5. Add the minced garlic, chili powder, paprika, cumin, seasoned salt, and black pepper. Stir until the beef is evenly coated with the seasonings.
  6. Pour in the beef broth, undrained chili beans, tomato sauce, and instant rice.
  7. Stir everything together and bring the mixture to a boil.
  8. Turn off the heat, cover the skillet, and let it sit for about 7 minutes, or until the rice is tender and has absorbed the liquid.
  9. Fluff the cooked rice mixture, then stir in 1/2 cup of the shredded cheddar cheese until melted.
  10. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
  11. Place the skillet under the broiler for about 1 minute to melt the cheese, or cover the skillet for a few minutes and allow the residual heat to melt it.
  12. Serve warm.

Notes

Do not drain the chili beans before adding them to the skillet.
The cheese can be melted under the broiler for about 1 minute, or you can cover the skillet for a few minutes and let the residual heat melt it.
The recipe lists 1 1/2 shredded cheddar; this has been entered as 1 1/2 cups because the instructions specify stirring in 1/2 cup and using the remaining cheese on top.