Bacon Cheeseburger Rice Skillet (Print Version)
# Ingredients:
→ Main
01 -
1 pound ground beef (80/20 blend)
02 -
1/2 medium yellow onion, diced
03 -
1 tablespoon fresh garlic, minced
04 -
1 teaspoon seasoned salt
05 -
8 ounces tomato sauce
06 -
1/4 cup ketchup
07 -
1 tablespoon yellow mustard
08 -
2 cups instant rice
09 -
2 cups beef broth
10 -
1 cup cooked beef bacon, chopped
11 -
1 cup sharp cheddar cheese, shredded
# Instructions:
01 -
Heat a large skillet over medium-high heat. Add ground beef and diced onion. Cook for 6 to 8 minutes, breaking up the beef with a spatula, until beef is fully browned and onions are softened.
02 -
Stir in the minced garlic and cook for 1 minute until fragrant. Drain off any excess grease, then stir in seasoned salt to evenly distribute.
03 -
Add tomato sauce, ketchup, yellow mustard, instant rice, and beef broth to the skillet. Mix thoroughly to combine all ingredients.
04 -
Bring the mixture to a gentle simmer. Cook for 2 to 3 minutes, stirring occasionally, until the broth is absorbed and rice is tender.
05 -
Remove from heat. Stir in 1/2 cup shredded cheddar cheese and 1/2 cup chopped cooked beef bacon until the cheese is melted and integrated.
06 -
Top with the remaining 1/2 cup cheddar cheese and 1/2 cup beef bacon. Cover the skillet and let stand for 2 to 3 minutes to melt the cheese using residual heat.
07 -
Uncover and serve immediately while hot, ensuring each portion receives a generous topping of melted cheese and bacon.
# Notes:
01 -
Use instant rice for best results, as it cooks rapidly and absorbs flavors effectively.
02 -
Cook beef bacon in advance and allow it to cool before chopping for better texture.
03 -
Draining excess fat after browning beef ensures a balanced, non-greasy dish.
04 -
Ketchup and mustard contribute authentic cheeseburger flavor notes.
05 -
Leftovers reheat well in the microwave and can be enjoyed the next day.