This garlic butter ground beef and rice skillet is the kind of comforting, all-in-one meal I reach for on busy weeknights. It combines savory ground beef, tender rice, and a rich, cheesy sauce all made in one skillet, making cleanup just as easy as the cooking process.

Why You’ll Love This Recipe

I love this dish because it's fast, flavorful, and deeply satisfying. The garlic butter adds rich depth, while the Cajun seasoning brings just the right kick. Everything comes together in one pan, so I’m not left with a pile of dishes afterward. Plus, the creamy cheddar-parmesan finish gives it that indulgent, cozy vibe I crave.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
1 cup long-grain white rice (uncooked)
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon onion powder
1 tablespoon Cajun seasoning
1 cup cheddar cheese, shredded
½ cup parmesan cheese, grated
2 cups beef broth
Salt and pepper, to taste

Directions

I start by heating olive oil in a large skillet over medium-high heat. Then I add the ground beef, break it up with a spoon, and cook it until browned and fully cooked. I season it lightly with salt and pepper, and if there’s excess fat, I drain it.
I push the beef to one side of the skillet and add the minced garlic to the empty space, letting it sauté for about a minute until fragrant.
Then I stir in the onion powder and Cajun seasoning, making sure the beef is well coated in all the spices and garlic.
Next, I pour in the uncooked rice and beef broth. I stir everything together and bring the mixture to a gentle boil.
I reduce the heat to low, cover the skillet, and let it simmer for 18 to 20 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.
Once it's off the heat, I fold in the parmesan and cheddar cheese until everything melts into a thick, creamy sauce.
I give it a taste and adjust the seasoning if needed. It’s ready to serve just like that, or I sometimes add a little chopped parsley or extra cheese on top.

Servings and timing

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings

Variations

Sometimes I like to switch things up depending on what I have on hand. I’ve used ground turkey or chicken instead of beef, and it still turns out great. For a veggie boost, I add frozen peas, spinach, or diced bell peppers just before simmering the rice. I’ve also tried different cheeses—mozzarella adds a nice pull, and gouda gives a smoky twist.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I add a splash of beef broth or water to keep the rice from drying out. This dish also freezes really well. I portion it into freezer-safe containers and freeze for up to 2 months. To reheat, I thaw it overnight in the fridge and warm it on the stove or in the microwave.

FAQs

What kind of rice works best for this recipe?

I use long-grain white rice because it stays fluffy and doesn’t get mushy. Short-grain rice or brown rice may require different cooking times and liquid amounts.

Can I make this dish ahead of time?

Yes, I often make it ahead and reheat portions for easy lunches or dinners. Just make sure to store it properly and add a bit of broth when reheating.

Is this recipe spicy?

The Cajun seasoning adds a bit of a kick, but I find it pretty mild. If I want it spicier, I sometimes add red pepper flakes or a splash of hot sauce.

Can I use pre-cooked rice?

I wouldn’t recommend it for this recipe since the rice needs to absorb the beef broth and flavors while cooking. Pre-cooked rice might get too soft or mushy.

How do I make it more saucy or creamy?

If I want it extra creamy, I stir in a splash of heavy cream or a little more cheese at the end. Adding extra broth during cooking also gives a looser, saucier texture.

Conclusion

This garlic butter ground beef and rice skillet is the kind of comforting, low-effort meal I keep in my rotation. It’s rich, cheesy, and full of bold flavors—all in just one pan. Whether I’m feeding my family or meal prepping for the week, it always hits the spot.

Garlic Butter Ground Beef and Rice Skillet

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Author: Sue
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main
Method: Skillet
Cuisine: American
Diet: Halal

Print Recipe

Description

A one‑skillet meal with ground beef, garlic butter, rice, and a creamy cheddar‑parmesan sauce.

Instructions

Heat the olive oil in a large skillet over medium‑high heat. Add the ground beef, breaking it up with a spoon, and cook until browned and fully cooked. Season lightly with salt and pepper, then drain excess fat if necessary.
Push the beef to one side of the skillet. Add the minced garlic to the empty space and sauté for about 1 minute until fragrant (don’t let it burn!).
Sprinkle in the onion powder and Cajun seasoning, stirring to coat the beef evenly in all the spices and garlic.
Pour in the uncooked rice and beef broth. Stir well to combine everything and bring the mixture to a gentle boil.
Reduce heat to low, cover, and simmer for 18‑20 minutes, or until the rice is cooked through and most of the liquid has been absorbed. Stir a couple times during cooking to prevent sticking.
Remove from heat. Fold in the grated parmesan and shredded cheddar cheese, stirring until the sauce is thick, creamy, and all the cheese has melted.
Taste and adjust seasoning with extra salt, pepper, or Cajun seasoning as desired. Serve immediately, garnished with extra cheese or chopped parsley if you like.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.
To keep the rice from drying out when reheating, add a splash of beef broth or water.
This dish also freezes well; portion out servings in freezer‑safe containers and freeze for up to 2 months. Thaw overnight before reheating.