Ingredients
1 pound ground beef (80/20 lean-to-fat ratio for best flavor)
1 medium onion, finely diced (about 1 cup)
2 cloves garlic, minced
1 bell pepper, diced (red adds nice color and sweetness)
2 cups uncooked long-grain white rice
4 cups beef broth (low-sodium preferred)
1 can (10.75 oz) condensed cream of mushroom soup
1 can (10 oz) diced tomatoes with green chiles, undrained
2 cups shredded cheddar cheese, divided
1 teaspoon Italian seasoning
1 teaspoon paprika
Salt and pepper to taste
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Having everything measured and ready before you start will make the cooking process much smoother.
In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a wooden spoon until no pink remains (about 5-7 minutes). If you’re watching fat content, drain off excess grease, leaving about 1 tablespoon for flavor.
Add the diced onion and bell pepper to the skillet with the beef. Cook for about 3-4 minutes until vegetables begin to soften. Add minced garlic and cook for 30 seconds more until fragrant. This layering of flavors creates the foundation of your rice casserole.
Stir in the uncooked rice, making sure it gets coated with the beef mixture. Then add the beef broth, cream of mushroom soup, and diced tomatoes with green chiles. Mix well to combine all ingredients evenly.
Add Italian seasoning, paprika, salt, and pepper. The key here is to taste and adjust seasonings to your preference—remember that the cheese will add saltiness later, so go easy on the salt initially.
Pour the mixture into your prepared baking dish. Stir in 1 cup of the shredded cheese, mixing it throughout the casserole. Reserve the remaining cup of cheese for topping.
Cover the baking dish tightly with aluminum foil. This steam-baking method ensures your rice cooks evenly without drying out. Bake for 35 minutes at 375°F.
- Prep Time: 15 minutes
- Cook Time: 45 minutes