Bacon cheeseburger rice skillet puts beef, tender rice, smoky bacon, and melted cheddar into one pan. Tomato paste, mustard, and a little ketchup give it the familiar burger flavor without needing a separate sauce. A covered simmer cooks the rice in the seasoned beef broth.
Recipe Details
Serves 4–6 | Prep: 15 minutes | Cook: 35 minutes | Rest: 5 minutes | Total: 55 minutes
Ingredients
- 6 bacon slices, chopped
- 1 pound ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup uncooked long-grain white rice, rinsed and drained
- 2¼ cups low-sodium beef broth
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- ½ teaspoon paprika
- ½ teaspoon black pepper
- Salt to taste
- 1½ cups shredded cheddar
- Diced pickles, optional for serving
How to Make Bacon Cheeseburger Rice Skillet
1. Crisp the bacon
Cook bacon in a deep skillet with a tight-fitting lid until crisp. Transfer to a plate. Leave about 1 tablespoon fat in the pan and drain off excess.
2. Brown beef and onion
Add beef and onion. Cook until the beef is crumbled and reaches 160°F (71°C). Drain excess fat. Stir in garlic for 30 seconds.
3. Toast the rice and paste
Stir in tomato paste and cook for 1 minute. Add drained rice and stir for another minute to coat the grains.
4. Add broth and seasonings
Pour in broth, ketchup, mustard, paprika, and pepper. Scrape the bottom clean and bring to a simmer. Taste the liquid before adding salt.
5. Simmer covered
Cover, reduce heat to low, and cook for 18–22 minutes without frequent lifting. Check that rice is tender and liquid absorbed. If firm and dry, add ¼ cup hot broth, cover, and cook a few minutes more.
6. Rest and melt cheese
Remove from the heat and rest covered for 5 minutes. Fluff gently, fold in half the bacon, and scatter cheddar over the top. Cover for 2–3 minutes until cheese melts.
7. Finish and serve
Add remaining crisp bacon and optional diced pickles. Serve directly from the skillet, scooping from the bottom so each portion includes rice, beef, and cheese.
Tips for the Best Results
Use the right rice. The timing is for ordinary long-grain white rice. Instant rice and brown rice need different liquid and cooking times.
Keep the lid on. Steam cooks the rice evenly. Repeatedly lifting the lid can leave the grains underdone.
Save crisp bacon for the top. Holding some bacon back keeps a crunchy contrast against the soft rice and cheese.
Serving and Variations
Serve with lettuce, sliced tomatoes, or a crunchy cucumber salad. Put extra mustard and pickles on the table for a stronger burger flavor. The dish is filling on its own, so a fresh vegetable side is usually enough.
Storage and Reheating
Cool leftovers promptly in shallow containers and refrigerate within 2 hours. Use within 3–4 days. Reheat covered with a spoonful of water until the entire portion reaches 165°F (74°C). Freeze cooled portions for up to 2 months and thaw in the refrigerator. Do not leave cooked rice standing at room temperature for extended periods.
Frequently Asked Questions
Can I use cooked rice?
Yes, but do not use the full broth amount. Brown the meat, stir in seasonings with a splash of broth, then fold in about 3 cups cooked rice and heat thoroughly before adding cheese.
Can I use turkey bacon?
Yes. Add a little oil if it does not render enough fat for cooking the onion and beef.
Why is there liquid left?
Rice varieties and lid fit vary. Simmer uncovered briefly once the rice is tender, then rest before adding the cheese.