Bacon Cheeseburger Rice (Print version)
Ground beef, crispy bacon, melted cheddar, and fluffy rice all cooked in one pan with real burger-sauce flavor, on the table in 30 minutes.
# Ingredients:
For the bacon and beef base
01 -
6 strips thick-cut bacon, chopped into 1-inch pieces
02 -
1 lb (450 g) ground beef, 80/20
03 -
1 small yellow onion, diced
04 -
3 cloves garlic, minced
05 -
Salt and black pepper to taste
For the rice and sauce
06 -
1 cup (185 g) long-grain white rice, dry and uncooked
07 -
2 cups (475 ml) low-sodium beef broth
08 -
2 tablespoons ketchup
09 -
1 tablespoon yellow mustard
10 -
1 tablespoon Worcestershire sauce
For the topping
11 -
1 1/2 cups (170 g) shredded sharp cheddar cheese, freshly grated
12 -
2 green onions, thinly sliced
13 -
Dill pickle chips, to taste (optional)
# Instructions:
01 -
Add the chopped bacon to a cold 12-inch skillet. Bring to medium heat and cook, stirring occasionally, until crispy, 6 to 8 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Leave the drippings in the pan.
02 -
Add the ground beef and diced onion to the bacon drippings over medium-high heat. Break the meat apart and cook until fully browned and the onion is soft, 7 to 8 minutes. Season with salt and pepper. Drain off excess fat, leaving about 1 tablespoon behind.
03 -
Stir in the minced garlic and cook for 30 seconds until fragrant. Add the ketchup, mustard, and Worcestershire sauce. Stir until everything is evenly coated.
04 -
Pour in the dry rice and beef broth. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a boil over medium-high heat.
05 -
Reduce heat to low, cover with a tight-fitting lid, and cook for 18 to 20 minutes until the rice is tender and has absorbed the broth. Do not lift the lid during this time.
06 -
Remove from heat. Sprinkle the shredded cheddar evenly across the top and scatter the cooked bacon over it. Replace the lid and let sit for 2 to 3 minutes until the cheese melts from residual heat.
07 -
Top with sliced green onions and dill pickle chips if using. Serve directly from the skillet.
# Good to know:
01 -
Best served immediately while the cheese is melted and the rice is fluffy.
02 -
Shred cheddar fresh from the block; pre-shredded contains anti-caking coatings that make it greasy under heat.