Cheeseburger Rice is a simple family style one pan (skillet), stovetop recipe that I have been making my family for many years. It is an often requested (especially by my kids) recipe, which I have modified over the years to accommodate their expanding palates. I will start you off with the ‘Original” version for younger tastes and you can change it up (I will offer some suggestions), as you like. It sounds pretty simple right? You would be correct. This is a quick weeknight supper that fits the bill for those busy nights when everyone has somewhere to be right after supper. From start to Finish, this supper is on the table in less than 20 minutes, that’s right 20 minutes!!
The basic version (below) is a great starting place and good for kids. This is where mine started. I will confess right now, my current version has more mustard than ketchup because as I already shared, I am not a ketchup fan. But that’s just my palate. I would suggest that you start with the basic recipe and taste as you go, and adjust the ketchup/mustard ratio to your liking.
Once you are comfortable with the basic recipe you can experiment with pretty much any flavor you like. If your favorite burger at your favorite burger place is a teriyaki burger, then try adding teriyaki sauce instead of ketchup, maybe reduce the mustard or omit it all together. Maybe replace some of the liquid with pineapple juice and toss some diced pineapple into the rice when you add the cheese. Feel like a bacon cheeseburger? By all means add some bacon crumble and make it a bacon cheeseburger rice. My point is that you are only limited by your imagination. This cheeseburger stovetop casserole will not disappoint. It’s a cheesy beef and rice skillet meal that your entire family will enjoy. It is so fast to make with the use of minute rice that you can have a hot fresh meal on the table in the time it takes you to make a salad to go with it. If you want to make a healthier version then use Whole grain brown rice minute rice, which still cooks in 10 minutes and a lower fat cheddar, which will still melt into cheesy goodness. If you are vegetarian, then try cauliflower rice in place of minute rice (cook the cauliflower rice first).
Use your ground meat of choice, minute rice (and equal parts water or other liquid to minute rice 1:1 ratio), then add your flavor enhancers and cheese of choice. If I were making the teriyaki cheeseburger rice, I might add a a bit of diced pineapple and some of the juice from the can in place of an equal amount of water. For some heat I might add sriracha instead of a Mexican style hot sauce, and maybe some grated ginger with the ground meat to bump up the Asian flavor. When it comes to cheese I would probably lean to a milder cheese like provolone or edam, but again, use what you have on hand. A good cheddar never fails. If you have only sliced cheese, then slice it into strips then lay it on top of your cooked meat and rice. If you are making the traditional cheeseburger flavor you can even add diced dill pickles then top with shredded lettuce and diced tomatoes. Anything is possible and allowed!
As my kids got older I experimented with other flavors and heat levels. Think BBQ cheeseburger rice (substitute ketchup for BBQ sauce completely or partially), I now add diced fresh jalapeños to my onions and a few dashes of Hot Sauce (use your favorite) and make this a spicy, but not HOT version. You can vary the cheese as well, think Habanero shredded cheese for a really HOT version. and Enjoy! I always serve this with a side salad or veggies and dip, to keep it quick and simple for those days when you have to get the kids to soccer practice or piano lessons.
If you love one pot skillet meals then try some of my others, like Mexican Fiesta Skillet, Italian Skillet meal, or American goulash. They are all great meals to whip up in a hurry with no pre cooking of the pasta or rice required.
- skillet large enough for 4 cups of rice and beef
- 500 g lean ground beef
- 1 Tbsp oil
- 1/2 onion diced
- 2 cups minute rice
- 2 cups water
- 1 cup cheddar cheese shredded
- 1/2 cup ketchup
- 3 Tbsp mustard prepared
- Add oil to your skillet, add diced onions and sauté until fragrant (one to two minutes). Add ground beef, season with salt and pepper and scramble fry until no longer pink (5-7 minutes)
- drain, then add water, ketchup and mustard and stir to combine (taste and add more ketcup or mustard to your liking-think cheeseburger).
- Add minute rice, stir and reduce heat to low/simmer. Cover and let simmer over med heat for 5 minutes.
- Remove cover and sprinkle shredded cheese over top, return cover and let simmer an additional 5 minutes until done.