Bacon Cheeseburger Rice Skillet

Name: Bacon Cheeseburger Rice Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound ground beef (80/20 blend); 1/2 medium yellow onion, diced; 1 tablespoon fresh garlic, minced; 1 teaspoon seasoned salt; 8 ounces tomato sauce; 1/4 cup ketchup; 1 tablespoon yellow mustard; 2 cups instant rice; 2 cups beef broth; 1 cup cooked bacon, chopped; 1 cup sharp cheddar cheese, shredded

Recipe by Sam Rivera · Updated July 2025

Pork Burger Easy Dinner

There's something magical about the sizzle of bacon mingling with melted cheddar and juicy ground beef-all over a bed of fluffy rice. This Bacon Cheeseburger Rice Skillet is the ultimate weeknight hero, delivering all the flavors of your favorite diner meal in one pan with minimal cleanup. Home cooks love it for its speed, heartiness, and the way it transforms simple ingredients into something crave-worthy. Perfect for busy families or a laid-back dinner with friends, this dish is irresistibly comforting and endlessly customizable.

What Makes This Recipe Special

This skillet masterfully combines the bold flavors of a classic cheeseburger with the ease of instant rice, creating a one-pan wonder that's ready in under 30 minutes.
The secret weapon here is the trio of sauces-tomato sauce, ketchup, and mustard-layered into the rice, infusing it with a rich, tangy depth that mimics the taste of a burger's condiments.
Using an 80/20 ground beef blend ensures the rice stays moist and flavorful, while the browned beef bits add textural contrast to the creamy rice.
The recipe cleverly uses leftover or pre-cooked bacon, saving time without sacrificing that smoky, salty punch that makes this dish so addictive.

⏱ 30 mins

American

Servings 4

Ingredients

1 poundground beef (80/20 blend)

1/2 mediumyellow onion, diced

1 tablespoonfresh garlic, minced

1 teaspoonseasoned salt

8 ouncestomato sauce

1/4 cupketchup

1 tablespoonyellow mustard

2 cupsinstant rice

2 cupsbeef broth

1 cupcooked bacon, chopped

1 cupsharp cheddar cheese, shredded

Nutrition

430 caloriesCalories

Per serving · Values are estimates

Instructions

Heat a large skillet over medium-high heat. Add ground beef and diced onion, cooking for 6-8 minutes while breaking up the meat with a spatula until no pink remains and onions are softened.

Stir in minced garlic and cook for 1 minute until fragrant. Drain off any excess grease, then season the mixture with seasoned salt.

Add tomato sauce, ketchup, yellow mustard, instant rice, and beef broth to the skillet. Stir everything together until well combined.

Bring the mixture to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until the broth is absorbed and the rice is tender.

Remove from heat and stir in 1/2 cup of the shredded cheese and 1/2 cup of the chopped bacon until the cheese melts into the rice.

Sprinkle the remaining cheese and bacon over the top of the rice mixture. Cover the skillet and let it sit for 2-3 minutes to allow the steam to melt the cheese on top. Remove the lid and serve immediately while hot and cheesy.

Essential Tips

Don't skip draining

After browning the ground beef, take a moment to drain off excess grease. This prevents the skillet from becoming too oily and ensures the rice doesn't end up greasy or clumpy.

Toast the rice first

While the beef cooks, let the rice sit in the skillet for a minute or two after adding it. This light toasting enhances the grains' nutty flavor and helps them absorb the broth more evenly.

Use broth for depth

Swapping water for beef broth in the rice step adds a subtle savory backbone to the dish, making every bite taste more robust and hearty.

Cover for melting magic

Letting the skillet sit covered after adding the cheese and bacon allows the steam to gently melt everything, creating a creamy, cohesive texture without overcooking.

Chop bacon finely

Cutting the bacon into small, even pieces ensures it crisps up beautifully and distributes evenly throughout the rice, so every forkful has that perfect salty crunch.

Smart Swaps & Variations

Spicy Kick Add 1/2 teaspoon of smoked paprika or a dash of hot sauce to the beef while cooking for a smoky heat that pairs perfectly with the cheddar.

Veggie Boost Stir in 1 cup of sautéed mushrooms or diced bell peppers with the onions for added texture and a subtle earthy sweetness.

Lighter Version Use 93% lean ground beef and swap half the cheddar for a lower-fat cheese like Monterey Jack to cut calories without sacrificing flavor.

Breakfast Style Add 4 scrambled eggs to the skillet during the last 2 minutes of cooking for a hearty brunch twist on this dinner classic.

What to Serve With This

A crisp green salad tossed with a tangy vinaigrette to cut through the richness of the skillet.
Buttery garlic bread or a warm pretzel roll for soaking up any leftover cheesy rice.
A tall glass of iced sweet tea or a cold, hoppy beer to balance the dish's savory and smoky notes.
Pickled jalapenos or sliced avocado for a fresh, creamy contrast to the hearty skillet.

Storage & Reheating

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The rice may absorb some broth over time, so add a splash of water or broth when reheating to restore moisture.

Reheating

Gently reheat in a skillet over low heat, stirring occasionally, until warmed through. Avoid microwaving, as it can make the rice mushy and the cheese rubbery.

Expert Chef Tips

Toast your spices: If you have whole spices like cumin or coriander, lightly toast them in the dry skillet for 30 seconds before adding the ground beef to deepen their flavor.
Layer the cheese: Add the first half of the cheese in a thin layer over the rice and let it melt slightly before mixing. This prevents clumping and ensures even distribution.
Deglaze for extra flavor: After browning the beef, pour 1/4 cup of beef broth into the skillet and scrape up the browned bits. This fond adds a rich, umami depth to the entire dish.

Equipment You’ll Need

Large, deep skillet or cast-iron pan with a tight-fitting lid
Wooden spatula or spoon for stirring and breaking up the beef
Chef's knife and cutting board for dicing onions and chopping bacon
Measuring cups and spoons for precise ingredient ratios

Nutritional Benefits

This dish is a balanced meal with approximately 430 calories per serving, offering a good mix of protein from the beef and bacon, and complex carbs from the rice.
The 80/20 ground beef provides essential B vitamins and iron, though it's higher in saturated fat-consider using leaner beef or bulking up with veggies for a lighter option.
Bacon adds a significant amount of sodium, so those watching their salt intake should opt for reduced-sodium broth and cheese, or reduce the bacon quantity by half.
Including a side salad or steamed veggies can boost the dish's fiber and vitamin content while keeping it low in calories.

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Frequently Asked Questions

Can I use regular long-grain rice instead of instant rice?

Yes, but you'll need to adjust the liquid and cooking time. Use 1 cup of long-grain rice with 2 1/4 cups of beef broth, and simmer covered for 18-20 minutes after browning the beef. Instant rice is ideal for quick weeknight meals.

What's the best way to cook the bacon for this recipe?

For convenience, cook the bacon in the oven at 400°F for 15-20 minutes until crispy, then chop. Alternatively, cook it in a skillet over medium heat until browned, then drain on paper towels. Avoid pre-sliced bacon, which can be too thick and uneven.

Can I make this recipe ahead of time?

Absolutely! Prepare the skillet up to the point of adding the cheese and bacon. Store it in the fridge for up to 2 days, then reheat gently in a skillet, stirring in the cheese and bacon just before serving.

How do I adjust the seasoning if the dish tastes bland?

Taste the rice mixture after the broth is absorbed. If it's missing something, stir in a pinch of salt, a squeeze of lemon juice for brightness, or a dash of Worcestershire sauce for umami. The cheese and bacon will add saltiness later, so season cautiously.

Can I substitute ground turkey or chicken for the beef?

You can, but the dish will lack the rich, fatty depth that beef provides. If using poultry, add 1 tablespoon of olive oil to the skillet to prevent dryness, and consider boosting flavor with an extra teaspoon of seasoned salt or a splash of soy sauce.

Why does my rice turn out mushy or undercooked?

Mushy rice usually means too much liquid or over-stirring. Stick to the 2 cups of broth for 2 cups of instant rice, and avoid lifting the lid while the rice cooks. Undercooked rice indicates insufficient simmering time-let it cook until the broth is fully absorbed.

What's the best cheese to use for this recipe?

Sharp cheddar is classic, but don't shy away from experimenting! Pepper Jack adds a subtle kick, while Gouda or Colby Jack melt beautifully and offer a milder flavor. Avoid pre-shredded cheese, as it contains anti-caking agents that can make the dish grainy.

Can I freeze this dish for later?

Yes, but note that rice can become dry or mushy after freezing. Portion the cooked skillet into freezer-safe containers and freeze for up to 1 month. Thaw overnight in the fridge, then reheat in a skillet with a splash of broth to refresh the texture.