Comforting Cheesy Beef and Rice Delight
A warm and cheesy dish featuring savory ground beef, creamy mushroom sauce, and melted cheddar cheese over fluffy rice.
Servings: 4 servings
Equipment
- Large Skillet
Ingredients
Ingredients
- 1 pound Ground Beef
- 1 cup Uncooked Long-Grain White Rice
- 2 cups Beef Broth
- 1 can (10.5 oz) Cream of Mushroom Soup
- 1 cup Shredded Cheddar Cheese
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Frozen Mixed Vegetables (peas, carrots, corn)
- 1 teaspoon Worcestershire Sauce
- to taste Salt and Pepper
- 1 tablespoon Olive Oil
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add chopped onion and sauté for 2-3 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the ground beef to the skillet. Cook, breaking it up with a spoon, for about 5-7 minutes until browned and no longer pink. Drain any excess fat if needed.
- Stir in the uncooked rice, then pour in the beef broth. Mix in the cream of mushroom soup, Worcestershire sauce, salt, and pepper. Combine well to create a creamy base.
- Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and let it cook for about 15 minutes.
- After 15 minutes, stir in the frozen mixed vegetables. Replace the lid and cook for another 8-10 minutes, or until the rice is tender and the veggies are heated through.
- Once the rice and vegetables are done, sprinkle the shredded cheddar cheese evenly over the top. Cover again for 2-3 minutes, allowing the cheese to melt into delicious gooeyness.
- Give everything a gentle stir if you like, or serve it with the cheese melting on top. Taste and adjust with more salt and pepper as needed.
- Serve hot and enjoy the ultimate cozy dinner!
Notes
For extra flavor, add a sprinkle of smoked paprika or a dash of hot sauce. Make it vegetarian by using plant-based ground “beef” and vegetable broth.