I had one of those chaotic Tuesday evenings where dinner needed to happen fast, but I still wanted it to feel satisfying—something comforting, something everyone would agree on without debate. My husband had just walked in from work, our daughter was unloading her backpack across the kitchen floor, and our teenage son? He was already raiding the fridge.
“Do we have anything that tastes like a cheeseburger?” he asked. It made me laugh because we didn’t have buns, lettuce, or even pickles—but what we did have was ground beef, bacon, cheese, and rice.
So I got creative. I tossed the usual cheeseburger flavors into a skillet with some instant rice and broth, stirred it all together, and let it bubble into a cheesy, savory mix that smelled just like a diner kitchen.
Everyone was quiet at dinner that night. Forks scraping plates, seconds being served before I could even sit down. It turned out so well that I made it again for our neighbors the next weekend when they had guests over. They couldn’t believe it only used one pan and no oven.
Short Description
Bacon Cheeseburger Rice is a cheesy, one-skillet dinner made with ground beef, bacon, cheddar, and all the classic burger flavors—cooked together with fluffy rice for a quick, hearty meal.
Key Ingredients
- 1 pound ground beef (80/20 blend)
- ½ medium yellow onion, diced
- 1 tablespoon fresh garlic, minced
- 1 teaspoon seasoned salt
- 8 ounces tomato sauce
- ¼ cup ketchup
- 1 tablespoon yellow mustard
- 2 cups instant rice (like Minute Rice)
- 2 cups beef broth
- 1 cup cooked bacon, chopped
- 1 cup sharp cheddar cheese, shredded
Tools Needed
- Large nonstick skillet with lid
- Wooden spoon or spatula
- Knife and cutting board
- Measuring cups and spoons
Cooking Instructions
Step 1: Cook the Beef and Onion
Heat a large skillet over medium-high heat. Add ground beef and diced onion. Cook for 6–8 minutes, breaking up the beef with a spatula, until no pink remains and onions are soft.
Step 2: Add Garlic and Seasoning
Stir in minced garlic and cook for 1 minute until fragrant. Drain off any excess grease, then season with seasoned salt.
Step 3: Stir in Sauce and Rice
Add tomato sauce, ketchup, mustard, instant rice, and beef broth. Stir until everything is evenly combined.
Step 4: Simmer Until Rice is Tender
Bring to a gentle simmer. Cook for 2–3 minutes, stirring occasionally, until the rice absorbs the liquid and becomes tender.
Step 5: Add Cheese and Bacon
Remove from heat. Stir in half the shredded cheese and half the bacon. Mix until the cheese is melted into the rice.
Step 6: Finish and Serve
Sprinkle the remaining cheese and bacon on top. Cover with a lid and let it rest for 2–3 minutes so the steam melts the cheese. Serve hot.
Why You’ll Love This Recipe
Flavor Explosion: Tastes just like a cheeseburger with every bite—meaty, cheesy, savory, and a little tangy from ketchup and mustard.
Quick and Easy: One pan, 30 minutes, no oven.
Family-Friendly: Even picky eaters ask for seconds.
Budget-Friendly: Simple, affordable ingredients that stretch far.
Meal-Prep Ready: Great for make-ahead lunches or busy weeknights.
Mistakes to Avoid & Solutions
Using long-cooking rice: Stick with instant rice—long-grain varieties will throw off the timing and liquid ratios.
Skipping the drain step: Excess grease can make the dish oily and heavy. Always drain after browning beef.
Not simmering long enough: The rice needs those 2–3 minutes at a simmer to soften fully—don’t rush it.
Overcrowding the pan: Use a large skillet to give everything room to cook evenly.
Serving and Pairing Suggestions
Serve as a main dish in bowls or plates with a fresh side salad.
Add sliced pickles or a dollop of sour cream on top for a twist.
Pair with iced tea, lemonade, or a light beer for casual dinners.
Works great buffet-style at potlucks or game nights.
Storage and Reheating Tips
Fridge: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm in a skillet with a splash of broth or water to keep it moist. Microwave works too—cover and heat in 1-minute bursts, stirring between.
Freezer: Not recommended—rice can become mushy when frozen and reheated.
FAQs
1. Can I use brown rice instead of instant rice?
No, brown rice needs more liquid and a much longer cook time. Stick with instant for this recipe.
2. Can I make this ahead of time?
Yes, it keeps well in the fridge for up to 4 days. Just reheat with a little broth.
3. What can I substitute for beef?
Ground turkey or chicken works well, just add a touch more seasoning since they’re leaner.
4. Is it spicy?
Not at all, but you can add hot sauce or crushed red pepper if you want heat.
5. Can I double the recipe?
Absolutely, just use an extra-large skillet or divide between two pans.
Tips & Tricks
Toast the rice in the skillet for 1 minute before adding broth for added flavor.
Grate cheese fresh off the block—it melts smoother than pre-shredded.
Use smoked bacon for extra richness.
Want more veggies? Stir in diced tomatoes or chopped spinach at the end.
Recipe Variations
Bacon Cheeseburger Skillet Pasta: Swap rice for elbow macaroni and adjust broth accordingly.
BBQ Cheeseburger Rice: Use BBQ sauce in place of ketchup and add grilled corn.
Tex-Mex Cheeseburger Rice: Add taco seasoning, black beans, and top with jalapeños and salsa.
Cheeseburger Rice Casserole: Transfer mixture to a baking dish, top with extra cheese, and broil until bubbly.
Veggie-Loaded Version: Mix in zucchini, mushrooms, or bell peppers during the beef step.
Final Thoughts
Dinner doesn’t need to be fancy to be satisfying. This Bacon Cheeseburger Rice came from a simple need to feed my family fast and ended up being something we all genuinely enjoy. It hits that balance between comfort food and real-life cooking.
I’ve served it on busy school nights, after late soccer practices, even at a casual weekend dinner with friends. Every time, it disappears from plates before I get the dishes stacked. And honestly, that’s the kind of win we home cooks live for. Try it once, and I bet you’ll keep it in your weekly line-up too.
Bacon Cheeseburger Rice
Ingredients
- 1 pound ground beef 80/20 blend
- ½ medium yellow onion diced
- 1 tablespoon fresh garlic minced
- 1 teaspoon seasoned salt
- 8 ounces tomato sauce
- ¼ cup ketchup
- 1 tablespoon yellow mustard
- 2 cups instant rice like Minute Rice
- 2 cups beef broth
- 1 cup cooked bacon chopped
- 1 cup sharp cheddar cheese shredded
Instructions
- In a large skillet over medium-high heat, cook ground beef and diced onion for 6–8 minutes until browned and soft.
- Stir in garlic, cook 1 minute. Drain excess grease. Season with seasoned salt.
- Add tomato sauce, ketchup, mustard, instant rice, and beef broth. Stir to combine.
- Bring to a simmer and cook 2–3 minutes, stirring, until rice is tender and liquid absorbed.
- Remove from heat. Mix in half the cheese and bacon until melted.
- Top with remaining cheese and bacon. Cover for 2–3 minutes to melt. Serve warm.
