Description
A comforting and easy one-dish meal packed with ground beef, rice, cheese, and vegetables, perfect for chilly evenings.
Ingredients
- 1 lb ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup long-grain white rice
- 2 1/2 cups low-sodium beef or vegetable broth
- 1 can (14 oz) diced tomatoes, drained
- 1 cup frozen corn (optional)
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup sour cream or plain yogurt
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
- In a large skillet over medium heat, warm olive oil and sauté onion and bell pepper until soft, about 5 minutes. Add garlic and cook for 30 seconds. Add ground beef, breaking it up until browned and cooked through; drain any excess fat.
- Stir in tomato paste, diced tomatoes, corn, smoked paprika, oregano, salt, and pepper. Mix in the uncooked rice, then pour in the broth. Simmer for 2–3 minutes to combine flavors.
- Remove from heat and stir in sour cream and half the shredded cheddar cheese. Adjust seasoning to taste.
- Transfer mixture to the prepared casserole dish, sprinkle the remaining cheddar evenly over the top, cover with foil, and bake for 30 minutes. Remove foil and bake another 10–15 minutes until rice is tender and cheese is golden and bubbly.
- Let the casserole rest for 5-10 minutes before serving to set and slice nicely.
Notes
For best results, use long-grain white rice; if using brown rice, par-cook it first. Assemble in advance and refrigerate for up to 24 hours, adding extra baking time if needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American