Bacon Cheeseburger Rice brings the familiar savory, tangy, and cheesy character of a bacon cheeseburger into one skillet. Ground beef and onion form the base, ketchup and mustard supply the recognizable burger flavor, and instant rice absorbs seasoned beef broth before bacon and cheddar finish the dish.
The recipe makes 6 cups, or 6 servings, in 30 minutes. Preparation takes 5 minutes and cooking takes 25 minutes. Draining the beef and using instant rice are important to the intended texture.
Bacon Cheeseburger Rice Ingredients
Gather 1 pound 80/20 ground beef, ½ diced medium yellow onion, 1 tablespoon minced fresh garlic, 1 teaspoon seasoned salt, 8 ounces tomato sauce, ¼ cup ketchup, 1 tablespoon yellow mustard, 2 cups instant rice such as Minute Rice, 2 cups beef broth, 1 cup chopped cooked bacon, and 1 cup shredded sharp cheddar cheese.
Keep the bacon and cheddar divided mentally into two equal portions. Half of each is stirred into the rice, while the remaining half creates the final topping.
If you enjoy this recipe, you may also like Seafood Lasagna.
How to Make Bacon Cheeseburger Rice
- Cook the ground beef and diced onion over medium-high heat for 6–8 minutes, breaking up the beef, until no pink remains and the onion is softened.
- Add the minced garlic and cook for 1 minute. Drain excess grease, then season with 1 teaspoon seasoned salt.
- Stir in tomato sauce, ketchup, mustard, instant rice, and beef broth.
- Bring 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 ½ cup cheddar and ½ cup bacon.
- Top with the remaining ½ cup cheddar and ½ cup bacon. Cover for 2–3 minutes so steam melts the cheese, then serve hot.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Brown the Beef and Onion Together
Add Garlic for One Minute
Drain Before Seasoning
Use One Teaspoon of Seasoned Salt
Build the Cheeseburger Flavor Base
Choose Instant Rice for the Stated Timing
Add Two Cups of Beef Broth
Simmer Only Until Tender
Stir In Half the Bacon and Cheese
Steam-Melt the Final Topping
Divide the Six-Cup Yield
Keep the Thirty-Minute Plan Organized
Conclusion
Brown 1 pound ground beef with half a diced onion for 6–8 minutes. Add 1 tablespoon garlic for 1 minute, drain, and season with 1 teaspoon seasoned salt. Stir in 8 ounces tomato sauce, ¼ cup ketchup, 1 tablespoon mustard, 2 cups instant rice, and 2 cups beef broth. Simmer 2–3 minutes. Off heat, stir in ½ cup each cheddar and bacon, top with the remaining halves, cover 2–3 minutes, and serve 6 cups hot.
Frequently Asked Questions
- → Can regular rice replace instant rice?
The stated liquid and 2–3-minute simmer are designed for instant rice such as Minute Rice. Regular rice requires different timing and liquid, so it is not a direct substitution.
- → Why should I drain the ground beef?
Draining removes excess rendered fat so the rice can absorb the beef broth cleanly and the bacon-cheddar finish does not become greasy.
- → How are the bacon and cheddar divided?
Stir ½ cup of each into the hot rice, then use the remaining ½ cup bacon and ½ cup cheddar on top.
- → How much Bacon Cheeseburger Rice does the recipe make?
It makes exactly 6 cups, listed as 6 servings, in a total time of 30 minutes.