Hamburger Rice Skillet Recipe
This hamburger rice skillet is a 30-minute one-pot meal. It blends seasoned ground beef, rice, and vegetables in a creamy, cheesy sauce.
Servings: 4
Calories: 467kcal
Ingredients
- 1 pound lean ground beef (90 to 95% lean)
- ½ cup chopped red bell pepper
- ½ cup chopped green bell pepper
- ½ cup chopped yellow onion
- 3 garlic cloves, minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon coarse kosher salt
- ¼ teaspoon black pepper
- 1 cup beef broth
- ¼ cup milk
- 1¼ cups instant brown rice
- 1 cup cheddar cheese, divided
- ½ cup sour cream
- 2 Tablespoons chopped parsley
Instructions
- In a pot or deep skillet, add the beef, peppers, onion, minced garlic, and seasonings. Mix for 7 minutes or until the beef is no longer pink and the juices are clear.
- Add the broth and milk. Bring to a simmer.
- Add the rice. Mix until combined.
- Bring to a boil. Cover. Reduce to medium-low heat and simmer for 10 minutes or until the water is absorbed.
- Stir until combined.
- Add ½ cup of cheddar cheese and the sour cream. Mix until combined.
- Top with the remainder of the cheddar cheese.
- Remove from the heat. Place the lid on top for 1-2 minutes or until the cheese melts.
- Sprinkle parsley on top.
Notes
If you only have regular rice, cook it separately according to package directions and reduce the liquid in the recipe to 1/2 cup each of broth and milk. Stir in the cooked rice when you add the cheese.
Transfer any leftovers to an airtight container and store them in the fridge for up to 3 days.
Nutrition
Calories: 467kcal | Carbohydrates: 30g | Protein: 36g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 117mg | Sodium: 650mg | Potassium: 646mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1313IU | Vitamin C: 44mg | Calcium: 288mg | Iron: 5mg