Garlic Butter Beef Rice Skillet

Garlic Butter Beef and Rice Skillet with Cheddar Parmesan Sauce comes together in one pan for a family dinner that is seriously comforting yet unfussy. The tender beef and fluffy rice soak up a rich cheese sauce with Cajun flair and garlicky golden butter. For me this recipe is what I crave after a long day when I want something cozy without fussing over a sink full of dishes.

Cooking this for my family during winter break it turned into an instant favorite with both adults and kids scraping the skillet clean every time.

Ingredients

• Ground beef: this gives the dish rich flavor and hearty texture choose grass-fed for the best taste
• Long-grain white rice: creates a fluffy foundation and soaks up all the sauce rinse before cooking for best texture
• Olive oil: used to brown the beef and carry all those aromatic flavors pick extra virgin for smoothness
• Minced garlic: brings big bold flavor and an irresistible aroma fresh cloves make the difference
• Onion powder: subtly boosts the savory notes and blends well with beef
• Cajun seasoning: adds warmth and depth adjust the amount for your preferred spice level
• Smoked paprika: gives a gentle smoky sweetness which rounds out the savory base Spanish smoked paprika is a favorite
• Beef broth: deepens the meaty flavor look for low sodium to control saltiness
• Heavy cream: is the key to a luscious and rich cheese sauce stick with full fat for creaminess
• Shredded cheddar cheese: melts smoothly and gives sharp tangy flavor always shred your own for best melt
• Freshly grated Parmesan cheese: adds nutty salty character and savory complexity real Parmigiano-Reggiano is worth the splurge
• Unsalted butter: the garlic and cheese melt right into it for a silky sauce
• Salt and freshly cracked black pepper: dial in the seasoning right at the end for bright lively flavor
• Fresh parsley: brightens every bite with herbal freshness and a pop of color chop just before adding

Step-by-Step Instructions

Make the Rice:

Cook long-grain white rice in two cups of boiling water. Cover the pot and turn the heat to low. Let it simmer for about eighteen to twenty minutes until the grains are tender and fluffy but not mushy. Take the pot off the heat and let the rice rest with the lid on for five minutes to finish steaming.

Brown the Beef:

While the rice cooks heat the olive oil in a large deep skillet over medium-high heat. Crumble in the ground beef and break it into small pieces with a sturdy spoon. Cook until no longer pink and starting to caramelize around the edges. Drain off any excess fat for a cleaner taste.

Add Seasoning:

Sprinkle the browned beef with minced garlic onion powder Cajun seasoning and smoked paprika. Stir and cook gently for one to two minutes so the garlic softens but does not burn and the spices become fragrant.

Simmer the Sauce:

Pour beef broth and heavy cream into the skillet stirring to loosen the browned bits stuck on the pan. Bring to a gentle simmer and let the sauce bubble for about five minutes until it starts to thicken but is still silky.

Stir in Cheese:

Reduce the heat to low and add the shredded cheddar cheese freshly grated Parmesan and butter. Mix gently until everything melts into a smooth velvety sauce. Taste and season with salt and cracked black pepper as needed.

Combine with Rice:

Fluff the cooked rice with a fork. Gently fold it into the skillet making sure every grain is coated with cheesy garlic sauce. Do not overmix to keep the rice light.

Serve:

Remove from the heat. Top generously with chopped parsley for color and fresh flavor. Serve warm straight from the skillet while the cheese is perfectly gooey.

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There is something about the combination of smoked paprika and Parmesan cheese that makes this sauce unforgettable. When my children ask for second helpings it is almost always because of that rich creamy finish with just a hint of smoke.

Storage Tips

Let the skillet cool to room temperature before transferring leftovers to an airtight container. This dish will keep safely in the fridge for up to four days and the flavors deepen over time. Reheat on the stove over low heat with a splash of milk to revive the sauce or microwave in intervals stirring frequently for even heating.

Ingredient Substitutions

Feel free to use ground turkey or chicken instead of beef for a lighter version. If you are out of heavy cream full-fat coconut milk or a mix of milk and cream cheese can step in. For extra veggies stir in spinach or thawed peas just before serving. Sharp white cheddar or Gruyere can swap in for the standard cheddar for a new twist.

Serving Suggestions

Pile this beef and rice skillet into shallow bowls and finish with extra chopped parsley or sliced scallions. I love serving it alongside a crisp green salad or some roasted broccoli for balance. If you want to go the extra mile a drizzle of hot sauce or a wedge of lemon brightens up every bite.

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This skillet comes together so easily yet has all the cozy rich flavors my family loves. It is guaranteed to become a regular request at your dinner table.

Frequently Asked Questions

→ Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but increase the cooking time and liquid as it takes longer to become tender.

→ What kind of ground beef works best?

Lean ground beef is ideal to avoid excess grease, but any ground beef will work. Simply drain off extra fat if needed.

→ Is it possible to make this dish ahead of time?

Absolutely. Prepare the dish, cool completely, and refrigerate. Reheat gently, adding a splash of broth or cream if needed.

→ How spicy is this skillet?

The Cajun seasoning and smoked paprika add mild heat. Adjust seasoning to taste for more or less spiciness.

→ Can I use pre-shredded cheese?

Pre-shredded cheese works, but freshly grated cheese melts smoother and gives a creamier sauce.