Garlic Butter Beef Rice Skillet with Cheese (Print version)

A cozy skillet dinner with browned beef, fluffy rice, garlic butter, cheddar, Parmesan, and a creamy sauce.

# Ingredients:

For the rice

01 - 1 cup (200 g) long-grain white rice, rinsed
02 - 2 cups (480 ml) water
03 - 1/2 teaspoon kosher salt

For the beef skillet

04 - 1 tablespoon olive oil
05 - 1 lb (450 g) ground beef, 85 to 90 percent lean
06 - 3 tablespoons (42 g) unsalted butter
07 - 4 cloves garlic, minced
08 - 1 teaspoon onion powder
09 - 1 tablespoon Cajun seasoning, or less to taste
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon black pepper
12 - 1 1/2 cups (360 ml) low-sodium beef broth
13 - 1 cup (240 ml) heavy cream
14 - 1 cup (115 g) freshly shredded sharp cheddar cheese
15 - 1/2 cup (45 g) freshly grated Parmesan cheese
16 - Salt, to taste
17 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Combine rinsed rice, water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce heat to low, and cook for 18-20 minutes until tender. Remove from heat and keep covered for 5 minutes.
02 - Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it up, until browned and no pink remains. Drain excess fat if needed.
03 - Lower heat to medium. Add butter, garlic, onion powder, Cajun seasoning, smoked paprika, and black pepper. Stir for 1 minute until the garlic is fragrant but not browned.
04 - Pour in beef broth and heavy cream, scraping browned bits from the skillet. Simmer for 4-5 minutes until the sauce lightly thickens.
05 - Turn off the heat. Stir in cheddar and Parmesan a handful at a time until melted and smooth. Taste and season with salt if needed.
06 - Fluff the cooked rice with a fork, then gently fold it into the beef sauce. Warm for 1-2 minutes, garnish with parsley, and serve hot.

# Good to know:

01 - Use freshly shredded cheese for the smoothest sauce.
02 - Add broth by the tablespoon if the skillet thickens too much after the rice is folded in.
03 - Best served hot, right after the cheese melts.

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