Okay, let’s be real for a second. It’s 5 o’clock, you’re tired, and everyone is starting to ask what’s for dinner. The panic is setting in.
I’ve been there more times than I can count. That’s why this Bacon Cheeseburger Rice Skillet is my secret weapon. It’s a whole meal in one pan that tastes like your favorite burger, but without all the fuss.
You’re about to make a dinner so good, your family might actually stop looking at their phones. And the best part? It’s almost impossible to mess up.
What You’ll Need
This recipe uses pretty simple stuff you might already have. Don’t worry about getting fancy. The magic is in how it all comes together. I prefer using 80/20 ground beef because it has enough fat to keep things from getting dry, but not so much that it’s greasy.
Here’s a quick look at the ingredients.
| Ingredient | Amount |
|---|---|
| Thick-Cut Bacon | 8 slices |
| Lean Ground Beef | 1 lb (80/20) |
| Yellow Onion | 1 medium |
| Garlic | 3 cloves |
| Long-Grain White Rice | 1½ cups |
| Beef Broth | 3 cups |
| Diced Tomatoes | 1 can (14.5 oz) |
| Ketchup | ¼ cup |
| Yellow Mustard | 2 tbsp |
| Worcestershire Sauce | 1 tbsp |
| Sharp Cheddar Cheese | 2 cups |
| Dill Pickles | ½ cup |
| Salt | ½ tsp |
| Black Pepper | ½ tsp |
A little note on the cheese: please, please, please shred your own. The pre-shredded stuff has a coating on it that keeps it from melting right. It makes a huge difference, I promise. For the bacon, thick-cut holds up way better and gives you nice, meaty bites.
The Tools of the Trade
You don’t need a bunch of crazy gadgets for this. A good skillet is really the star of the show.
| Tool | Why you need it |
|---|---|
| Large Skillet | 12-inch, with a lid |
| Wooden Spoon | For stirring |
| Cheese Grater | For the cheese! |
| Cutting Board | For chopping |
| Knife | A sharp one |
Step-by-Step: Let’s Make This Thing
Alright, this is where the fun begins. Just follow along, and you’ll be fine. Don’t overthink it.
Step 1: First, chop up your 8 slices of bacon into little pieces. Toss them into your big skillet over medium heat. Let them cook until they’re nice and crispy, which usually takes about 8-10 minutes. Once they’re done, use a slotted spoon to move them to a paper towel-lined plate.
Step 2: Now, look at the skillet. You should have some bacon grease left in there. Don’t you dare pour it all out! That stuff is liquid gold. Drain off most of it, but leave about a tablespoon in the pan.
Step 3: Add your 1 lb of ground beef and the chopped onion to that same skillet. Break up the beef with your spoon and cook it until it’s browned all the way through, about 5-7 minutes. Then, toss in the minced garlic and cook for just one more minute until you can really smell it.
Step 4: Time for the rice. Pour the 1½ cups of uncooked rice right into the skillet with the beef. Stir it around for about two minutes. You want to get all the grains coated in that beefy, bacony goodness. This step toasts the rice a little and gives it amazing flavor.
Step 5: Pour in the 3 cups of beef broth and the can of diced tomatoes (don’t drain the tomatoes). Then add the ¼ cup of ketchup, 2 tbsp of mustard, and 1 tbsp of Worcestershire sauce. Give it all a good stir to mix it up.
Step 6: Bring the whole thing to a simmer. Once it starts bubbling a little, turn the heat down to low, pop the lid on the skillet, and let it cook for about 15-20 minutes. Just let it do its thing. No peeking! (Seriously, if you lift the lid, the steam escapes and your rice won’t cook right).
Step 7: After 15 minutes, check the rice. If it’s tender and most of the liquid is gone, you’re good to go. Turn off the heat. If it’s still a little crunchy, put the lid back on and give it another 5 minutes.
Step 8: Now for the best part. Sprinkle the 2 cups of shredded cheddar cheese all over the top. Put the lid back on for just a couple of minutes to let the cheese get all melty and wonderful.
Step 9: Take the lid off. Sprinkle your crispy bacon pieces and the ½ cup of chopped pickles over the top. You’re done! Serve it right out of the skillet.
Pro Tips from My Kitchen
I’ve made this skillet more times than I can remember, and I’ve learned a few things. These little tricks make a big difference.
- Don’t Fear the Fat: When you cook the bacon, it feels natural to want to drain all the grease. Don’t do it. Leaving a little bit in the pan to cook your beef and onions in adds a layer of smoky flavor that you just can’t get any other way.
- Toast Your Rice: The step where you stir the uncooked rice in with the beef is so important. It coats each grain and gives the finished dish a nutty, deeper flavor. It also helps the rice cook more evenly. It’s a small step that pays off big time.
- Shred Your Own Cheese: I know I said it before, but it’s my most important tip. Bagged shredded cheese has anti-caking agents like potato starch added to it. It prevents a smooth, creamy melt. Grating a block of sharp cheddar takes two minutes and the difference in texture is unreal.
- Let It Rest: After you turn off the heat and melt the cheese, let the skillet sit for five minutes with the lid on before serving. This lets the rice absorb the very last bit of steam and makes it perfectly fluffy.
Swaps and Fun Variations
This recipe is really forgiving, so feel free to play around with it. Here are a few ideas to get you started.
- Different Meat: Not a beef person? Ground turkey or ground chicken works great. You might just need to add a little olive oil to the pan since they’re leaner.
- Spice It Up: If you like a little heat, add a pinch of red pepper flakes with the garlic. You could also add a chopped jalapeño with the onion.
- Veggie Power: Want to sneak in some veggies? Finely chopped carrots or bell peppers can be cooked along with the onion. A handful of spinach stirred in at the end until it wilts is also delicious.
- Change the Cheese: Cheddar is classic, but Colby Jack, Monterey Jack, or even a spicy pepper jack would be awesome.
What About Leftovers and Storage?
If you actually have leftovers, they’re fantastic the next day.
Just scoop whatever is left into an airtight container and pop it in the fridge. It’ll stay good for up to 3 days.
To reheat, you can use the microwave, but I think it’s better on the stovetop. Put a scoop in a small skillet with a splash of beef broth or water. Cover it and heat it on low until it’s warmed through. This keeps the rice from getting dry and gummy.
What to Serve with This Skillet
Honestly, this is a full meal all by itself. You’ve got your meat, your starch, and a little bit of veggie action from the tomatoes and onions.
But if you want to round it out, a simple green salad with a light vinaigrette is perfect. It cuts through the richness of the cheeseburger flavor. Steamed green beans or some roasted broccoli would also be a great side. Keep it simple. The skillet is the star.
Frequently Asked Questions
Q1. Can I use brown rice instead of white rice?
Ans: You can, but you’ll need to adjust the cooking time and liquid. Brown rice takes longer, so you’ll likely need to simmer it for 40-45 minutes and might need an extra ½ cup of beef broth.
Q2. My rice is still crunchy. What did I do wrong?
Ans: This usually means either the heat was too high and the liquid evaporated too fast, or you lifted the lid while it was steaming. Just add another ¼ cup of warm broth, put the lid back on, and cook on low for another 5-10 minutes.
Q3. Is this recipe gluten-free?
Ans: Yes, as long as you use a gluten-free Worcestershire sauce! Most other ingredients are naturally gluten-free, but always double-check your labels, especially on the beef broth.
Q4. Can I make this ahead of time?
Ans: You can prep the components ahead of time, like chopping the onion, garlic, and pickles, and cooking the bacon. But I’d recommend making the full dish fresh, as the rice has the best texture right after it’s cooked.
Wrapping Up
See? That wasn’t so bad. You just made a killer one-pan dinner that tastes like a guilty pleasure but came together in no time. Your kitchen probably smells amazing right now.
Now go enjoy it. Seriously, gather everyone around and dig in. Meals like this are meant to be shared.
When you try it, I’d love to hear how it went! Did you make any changes? Did the kids love it? Drop a comment below and tell me all about it. Happy cooking
