This Bacon Cheeseburger Rice is the kind of dish I make when I want all the familiar, smoky, cheesy notes of a burger but need dinner on the table fast. I first put this together on a hectic weeknight when I had ground beef, leftover bacon, and a box of instant rice in the pantry. The combination felt indulgent but honest — juicy beef, savory bacon, tangy ketchup and mustard, and melty cheddar folded into fluffy rice. It quickly replaced more complicated plans for busy nights.

What makes this version special is how each ingredient plays a distinct role: browned beef brings savory depth, tomato sauce and ketchup add balance and a hint of sweetness, mustard brightens the profile, and bacon adds that essential smoky crunch. The method is forgiving — you brown, simmer briefly so the rice absorbs flavor, then finish with cheese and more bacon to melt under a tight lid. It’s comfort food with smart shortcuts and a lot of heart. Serve it straight from the skillet and watch it disappear.

Ingredients

• 1 pound Ground Beef: Use 80/20 for juicy flavor; leaner blends will work but cook a touch longer to concentrate flavor. Look for local butcher or a trusted brand for best texture.
• ½ Yellow Onion, diced: Adds sweetness and a savory backbone. Use a medium onion — about ½ to ¾ cup when diced — and sweat it until translucent to develop flavor.
• 1 tablespoon Minced Garlic: Fresh is best here; add toward the end of browning to avoid bitterness.
• 1 teaspoon Seasoned Salt: A blend with paprika and onion powder livens the dish; adjust to taste if your bacon is salty.
• 8 ounces Tomato Sauce: Canned plain tomato sauce keeps the dish saucy without chunks; it helps bind flavors into the rice.
• ¼ cup Ketchup: Adds sweetness and familiar burger flavor — use your favorite bottle.
• 1 tablespoon Yellow Mustard: Small but mighty: brightens the sauce and cuts through richness.
• 2 cups Minute Rice: Instant white rice cooks very quickly and absorbs flavor; measure by cup and do not over-stir while simmering.
• 2 cups Beef Broth: Use low-sodium if you’re watching salt; hot broth helps the rice cook evenly.
• 1 cup Cooked Bacon, chopped: About 6–8 slices cooked and crumbled. Reserve half for folding in and half for topping to keep texture contrast.
• 1 cup Cheddar Cheese, shredded: A medium-sharp cheddar melts beautifully; reserve half for the mixture and half for a melty top layer.

Instructions

Brown the Beef and Onions: In a large skillet set over medium-high heat, add the ground beef and diced yellow onion. Break the beef into pieces and cook until no pink remains and the onion is softened, about 6–8 minutes. Add the minced garlic in the final minute and stir until fragrant. Drain off excess grease to avoid a greasy finish; leave a tablespoon in the pan for flavor. Season with seasoned salt, tasting carefully because bacon will add additional saltiness. Build the Sauce: Reduce heat to medium. Stir in the tomato sauce, ketchup, and yellow mustard until combined. Allow the mixture to come to a gentle simmer so the flavors marry, 1–2 minutes. Scrape the bottom of the skillet to lift any browned bits — they’re flavor gold. Add Rice and Broth: Pour in the 2 cups of minute rice and 2 cups of hot beef broth. Stir to combine, then bring back to a light simmer. Cook uncovered for about 2–3 minutes, just until the rice absorbs the broth and begins to plump. With instant rice, timing is short — avoid overcooking to preserve texture. Stir in Cheese and Bacon: Remove from heat and stir in ½ cup of shredded cheddar and ½ cup of chopped bacon to distribute melted pockets of cheese and smoky bacon throughout. Taste and adjust salt if necessary. Top and Steam: Top the skillet with the remaining ½ cup cheese and ½ cup bacon. Cover tightly with a lid and let sit off the heat for 3–5 minutes so the cheese melts from residual steam. Fluff gently with a fork before serving to keep the rice tender and separated.

Storage Tips

Allow the skillet to cool slightly, then transfer leftovers to an airtight container and refrigerate for up to 4 days. For freezing, portion into meal-sized containers and leave a little headspace — this dish freezes well for up to 3 months. To reheat refrigerated portions, warm in a skillet over medium heat with 1–2 tablespoons of water or broth to loosen the rice, cover briefly to melt the cheese, and stir once heated through. In the microwave, cover and warm in 60-second intervals, stirring between bursts.

Ingredient Substitutions

If you want to lighten the dish, swap the ground beef for ground turkey or chicken (use slightly less broth because lean proteins yield less fat). For a vegetarian version, use a plant-based crumbled protein and replace bacon with smoked tempeh or coconut bacon. Switch instant rice for 2 cups cooked long-grain rice (add toward the end and reduce broth) or use brown instant rice, but increase simmer time and broth absorption accordingly. Try pepper jack instead of cheddar for a little heat.

Serving Suggestions

Serve straight from the skillet topped with a handful of fresh chopped chives or sliced pickles for brightness. Complement it with a crisp green salad dressed in a simple vinaigrette to cut the richness, or roasted vegetables like Brussels sprouts and carrots. For a diner-style presentation, place a fried egg on top of each portion for a brunch twist, or offer toasted hamburger buns on the side for a fun deconstructed burger experience.

Cultural Background

This one-skillet mash-up is rooted in American comfort-food traditions where iconic flavors are transformed into convenient meals. The cheeseburger is an American classic, and integrating its components into rice mirrors mid-century and modern pantry cooking — taking readily available items and melding them into a single, satisfying dish. Variations of mixing proteins with grains trace back to many regional home-cooking practices where economy and flavor meet.

Seasonal Adaptations

In summer, fold in fresh corn kernels and diced tomatoes at the very end for a light harvest vibe. In autumn, swap the cheddar for a smoked gouda and add a pinch of smoked paprika to deepen the warmth. During winter, serve alongside caramelized onions and a quick pan-fried apple chutney to cut through richness. Small swaps let the base recipe feel seasonal while keeping the core technique unchanged.

Meal Prep Tips

Make a double batch and portion into four or six containers for quick lunches. Store bacon separately when possible to keep it crisp; add right before reheating. To reheat without losing texture, warm gently in a skillet or oven-safe dish covered with foil at 325°F until warmed through. If the rice seems dry, add a splash of broth before reheating to bring back moisture.

Every time I make this, it reminds me that the best dishes are often the simplest — familiar flavors given a practical, delicious form. Share it, scale it, and make it your own.