- 1 lb (450g) ground beef
- 1 cup uncooked white rice (or brown rice)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups beef broth
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- Salt and pepper, to taste
- 1½ cups shredded cheddar cheese (or a cheese blend)
- 1 tablespoon olive oil
Preparation:
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add diced onion and sauté until softened, about 3–4 minutes. Add garlic and cook for another 30 seconds.
- Add ground beef to the skillet and cook until browned. Drain excess fat.
- Stir in rice, diced tomatoes (with juices), beef broth, oregano, paprika, salt, and pepper. Mix until combined.
- Transfer the mixture to a greased 9×13-inch baking dish. Cover tightly with foil.
- Bake for 45–50 minutes, or until rice is tender and liquid is absorbed.
- Remove foil, sprinkle cheese evenly over the top, and return to oven uncovered for 10 minutes, or until cheese is melted and bubbly.
- Let cool slightly before serving.
Serving and Storage Tips: Serve hot, garnished with chopped parsley or green onions. Pair with a simple side salad or steamed veggies. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.
Variants:
- Mexican Twist: Add corn, black beans, and taco seasoning; top with jalapeños or salsa.
- Vegetable Boost: Stir in chopped bell peppers, spinach, or zucchini for extra nutrition.
- Creamy Option: Mix in ½ cup sour cream or cream cheese before baking for added richness.
FAQ:
- Can I use brown rice? Yes, but it may require a longer baking time and extra broth.
- Can I make this ahead of time? Absolutely—assemble the dish up to a day ahead and refrigerate until ready to bake.
- Is it freezer-friendly? Yes! Freeze in portions or as a whole casserole. Thaw overnight in the fridge and reheat in the oven.
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