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A hearty and cheesy one-pan Italian-American dish made with ground beef, vegetables, and rice cooked in a flavorful broth, topped with melted mozzarella cheese. Ready in under 30 minutes, perfect for busy weeknights.

Ingredients

Scale
  • 1/2 onion, diced
  • 1 lb. ground beef
  • 15 oz canned diced tomatoes
  • 1 1/2 cups mixed veggies (peas and carrots)
  • 3/4 cup uncooked white rice
  • 2 cups beef broth
  • 1 tsp dried oregano
  • 1 tsp garlic salt
  • 1/2 tsp dried basil
  • 1/2 tsp pepper
  • 1 1/2 cups mozzarella cheese

Instructions

  1. Heat a large skillet over medium-high heat.
  2. Add ground beef and diced onion; break up the beef and cook until no pink remains and the onion is soft (about 5–7 minutes).
  3. Drain excess fat, leaving a little if desired for flavor.
  4. Add diced tomatoes with their juice, mixed veggies, uncooked white rice, beef broth, oregano, garlic salt, dried basil, and pepper; stir to combine.
  5. Bring the mixture to a gentle boil.
  6. Reduce heat to low, cover, and simmer until the rice is tender, about 17 minutes, stirring once or twice to prevent sticking but avoiding over-stirring.
  7. Fluff the rice with a fork.
  8. Sprinkle shredded mozzarella evenly over the top, cover, and let sit about 3 minutes to melt the cheese.
  9. Uncover, gently stir to incorporate the melted cheese, and sprinkle with chopped parsley if desired.

Notes

If you want to switch things up, you can swap 1 cup of small pasta shapes like shells or macaroni instead of using rice., Use low-sodium beef broth to control salt levels., Don’t rush browning the beef to develop flavor., Avoid over-stirring the rice during simmering to prevent mushiness., Use a wider pan for even rice cooking., Frozen veggies can be added directly, no need to thaw., After sprinkling mozzarella, cover pan off heat for smoother melting.

Nutrition

Find it online: https://gingerbaking.com/italian-beef-and-rice-skillet/