A hearty and flavorful Beef and Rice Casserole perfect for a comforting family meal. Ground beef is combined with aromatic vegetables, spices, and rice, then baked in a rich tomato and beef broth mixture. Topped with melted cheese for an optional creamy finish.
Total Time:1 hour 15 minutes
Yield:6 servings
Ingredients
Beef Mixture
1 pound ground beef
1 cup onion, chopped
1 cup bell pepper, chopped
Main Ingredients
1 cup long-grain rice, uncooked
2 cups beef broth
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Topping
1 cup shredded cheese (optional)
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
Cook Beef and Vegetables: In a large skillet, brown the ground beef with the chopped onion and bell pepper over medium heat. Cook until the beef is no longer pink and the vegetables are softened. Drain any excess fat from the skillet.
Combine Ingredients: Stir the uncooked rice, beef broth, diced tomatoes with their juice, garlic powder, paprika, salt, and pepper into the skillet with the beef and vegetables. Mix thoroughly to distribute all ingredients evenly.
Transfer to Baking Dish: Pour the mixture into a greased 9×13-inch baking dish. Cover the dish tightly with aluminum foil to keep moisture in during baking.
Bake Covered: Place the covered dish in the preheated oven and bake for 45 minutes to allow the rice to absorb the liquid and cook thoroughly.
Add Cheese and Bake Uncovered: Remove the foil, sprinkle the shredded cheese evenly over the top if using, and return the dish to the oven. Bake uncovered for an additional 15 minutes until the cheese is melted and bubbly and the rice is tender.
Cool and Serve: Let the casserole cool slightly for about 5 minutes before serving to allow it to set and make it easier to portion.
Notes
For a spicier version, consider adding a pinch of cayenne pepper or red pepper flakes.
If you prefer, substitute cheddar cheese with mozzarella or a cheese blend.
Use low-sodium beef broth to control salt levels.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
For a gluten-free version, ensure the beef broth and seasonings are certified gluten free.
