Description
Skillet garlic butter beef with rice in a creamy cheddar sauce. Simple, hearty, and quick comfort food loved by all.
Ingredients
- 1 cup uncooked long-grain white rice
- 1 lb ground beef
- 1 small onion, diced
- 4 garlic cloves, minced
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups beef broth (low sodium)
- Salt and pepper, as needed
- 1 tsp Italian seasoning
- 3 tbsp butter
- 2 tbsp fresh parsley, chopped (optional)
Instructions
1. Melt 1 tablespoon of butter in a large skillet over medium heat. Add diced onion and sauté for 3–4 minutes until softened.
2. Add ground beef to the skillet. Cook, breaking it apart, until no longer pink. Drain excess fat if needed.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add uncooked rice, beef broth, Italian seasoning, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes until rice is tender and broth is absorbed.
6. In a separate saucepan over low heat, melt the remaining 2 tablespoons of butter. Stir in cheddar, Parmesan, and milk. Mix until smooth and creamy.
7. Pour the cheese sauce into the skillet with the beef and rice mixture. Stir to combine evenly.
8. Cook uncovered for 2–3 more minutes to allow flavors to meld.
9. Garnish with chopped parsley if desired and serve warm.
Notes
Use freshly grated cheese for a richer, creamier sauce.
Low-sodium beef broth helps control salt levels.
Swap white rice with brown rice or quinoa, adjusting cook time as needed.
This dish makes great leftovers—store in an airtight container for up to 3 days.
Add sautéed mushrooms or peas for extra texture and nutrition.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 620mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg