Garlic Butter Beef and Rice

This garlic butter beef and rice brings together tender ground beef, fluffy white rice, and a creamy blend of cheddar and Parmesan for a dish that is pure comfort on a busy night. You get a full meal in one skillet with cozy savory flavors and plenty of oozy cheese – perfect when you want homemade satisfaction without fuss or tons of dishes.

When I first made this, my whole kitchen filled with the smell of toasted garlic and melted cheese. Now it is my go to whenever we need a quick but extra cozy dinner that feels special but is secretly easy.

Ingredients

• Ground beef: Adds savory depth and hearty protein Look for beef that is bright pink and not overly wet for best flavor
• Long grain white rice: The base that turns this into a satisfying one dish meal Choose fresh smelling rice with no dampness for fluffy results
• Low sodium beef broth: Layers in flavor without making the dish overly salty Using low sodium helps control the overall saltiness
• Small onion: Sweetens and gives a mellow depth to the base Pick onions that are heavy for their size with no soft spots
• Garlic: Essential for that aromatic pop Always use fresh cloves for maximum flavor
• Butter: Helps brown the aromatics and is crucial for a rich, creamy sauce Choose unsalted butter to control seasoning
• Cheddar cheese: Gives gooey body and extra flavor to the sauce Freshly shredded cheese melts best and is more flavorful
• Parmesan cheese: Sharpness and umami edge to balance all the richness Grate it yourself if possible for the best texture
• Milk: Loosens the sauce so it coats every bite Whole or two percent works well for creaminess
• Salt and pepper: For balance and seasoning Always taste as you go to avoid overseasoning
• Italian seasoning: Boosts savory flavor with a classic blend of herbs Look for a fresh smelling mix
• Chopped fresh parsley: Optional but great for color and herby brightness Choose bright green bunches that are perky

Step-by-Step Instructions

Sauté the Aromatics:

Melt one tablespoon of butter in a large skillet over medium heat and add the diced onion Cook for about three to four minutes until the onion softens and begins to turn translucent The slow gentle heat draws out the sweetness and sets the foundation for savory depth

Brown the Beef:

Add the ground beef directly to the skillet with the softened onion Use a spoon or spatula to break up the meat so it browns evenly With patience let it cook until all the pink is gone and it forms little browned bits for extra flavor If there is excess fat spoon some out so the dish does not get greasy

Infuse with Garlic:

Stir in the minced garlic and let it cook for just about a minute This step lets the oils infuse into the beef without making the garlic taste bitter

Simmer the Rice and Broth:

To the skillet add the uncooked rice beef broth Italian seasoning salt and pepper Stir to combine everything and scrape up any browned bits stuck to the pan These dissolved bits add complexity to the final flavor

Cook the Rice:

Turn the heat up and bring everything to a boil Once it bubbles reduce to low cover with a lid and let the rice gently cook for eighteen to twenty minutes until it is tender and has soaked up most of the broth Avoid lifting the lid so the rice cooks evenly

Make the Cheese Sauce:

While the rice simmers melt the remaining two tablespoons of butter in a small saucepan over low heat Once melted add the milk cheddar cheese and Parmesan cheese Stir them all together with patience until the cheese melts completely and the sauce looks smooth and thick

Combine and Finish:

Pour the hot cheese sauce over the beef and rice in the skillet Give a really good stir so the cheesy sauce mixes with every grain of rice and bite of beef Let it cook for another two to three minutes uncovered so everything melds and thickens together

Garnish and Serve:

Sprinkle with fresh chopped parsley if you like and serve while piping hot for the gooiest cheesiest bites

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With freshly grated cheddar and Parmesan the cheese sauce is always ultra creamy and never gritty That cheese pull as you scoop your first spoonful is hands down my favorite part The first time I served this for Sunday dinner everyone asked for seconds and the pan was scraped clean

Storage Tips

Pack any leftovers in a tightly sealed container and refrigerate They stay good for up to three days Reheat in the microwave in short bursts with an extra splash of broth or milk to keep the rice soft Avoid freezing as cooked rice and creamy sauces can sometimes separate

Ingredient Substitutions

If you are out of ground beef try ground turkey or even plant based crumbles for a lighter take For a different cheese vibe swap cheddar for Monterey Jack or add a touch of smoked gouda If you only have brown rice extend the simmer time and add a splash more broth as needed

Serving Suggestions

This dish shines both as a meal on its own and as a hearty side with a crisp green salad Steamed green beans or roasty broccoli bring freshness and bite Sometimes I go for a little hot sauce on top for a punchy finish

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A Bit about Its Roots

This style of skillet dinner is classic American comfort food with roots in the cozy casseroles and rice skillets that began popping up in family kitchens mid century The cheesy sauce and beefy base feel familiar and welcoming There is magic in a single pan meal that feeds everyone with warmth

Recipe FAQs

→ Can I substitute the ground beef?

Yes, ground turkey or chicken can be used for a lighter flavor, but beef adds a classic richness to the dish.

→ What type of rice works best?

Long-grain white rice is ideal, as it cooks up fluffy and absorbs the broth, but jasmine or basmati rice also work well.

→ Do I have to use both cheddar and Parmesan cheeses?

Combining both adds complex flavor and creaminess. You may use only one, but results will vary in taste and texture.

→ How do I make this meal creamier?

Increase the amount of milk or blend in a bit of cream cheese while making the cheese sauce for added richness.

→ Can this be made ahead of time?

Yes, simply reheat gently on the stove with a splash of broth or milk to restore creaminess before serving.