Classic cheeseburger flavors meet fluffy rice, pickles, and a crispy topping in this easy skillet dish.
# Components:
→ Meat
01 - 1 lb lean ground beef
→ Produce
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 medium tomato, diced
05 - 1 cup dill pickles, finely chopped (divided: ½ cup for skillet, ½ cup for topping)
→ Grains
06 - 1 cup long-grain white rice, uncooked
→ Dairy
07 - 1½ cups shredded cheddar cheese
08 - 2 tbsp whole milk
→ Condiments & Pantry
09 - 2 tbsp ketchup
10 - 1 tbsp yellow mustard
11 - 2 cups low-sodium beef broth
12 - 1 tbsp Worcestershire sauce
13 - 2 tbsp olive oil
14 - Salt and black pepper, to taste
→ Topping
15 - ½ cup dill pickles, diced
16 - ½ cup crispy fried onions
# Directions:
01 - Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain excess fat.
02 - Add diced yellow onion and minced garlic to the skillet. Sauté for 2–3 minutes until softened.
03 - Stir in the diced tomato and ½ cup of the chopped dill pickles. Cook for 2 minutes.
04 - Add uncooked long-grain white rice, ketchup, yellow mustard, Worcestershire sauce, and low-sodium beef broth to the skillet. Stir well to combine. Season with salt and black pepper.
05 - Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 18–20 minutes, or until the rice is tender and most liquid is absorbed.
06 - Remove from heat. Stir in whole milk and 1 cup of the shredded cheddar cheese until melted and creamy.
07 - Sprinkle the remaining ½ cup of cheddar cheese evenly over the skillet. Cover and let stand for 2–3 minutes until cheese is melted.
08 - In a small bowl, combine the remaining chopped dill pickles with the crispy fried onions. Sprinkle this pickle crunch mixture over the top of the skillet just before serving.
