Beef and Rice Casserole

• 1 pound ground beef
• 1 cup uncooked long-grain rice
• 1 can (14.5 oz) diced tomatoes
• 1 can (10.5 oz) beef broth
• 1 cup frozen peas
• 1 cup shredded cheddar cheese
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons olive oil

Steps

1. 1 Preheat oven to 375°F.
2. 2 Heat olive oil in a large ovenproof skillet over medium heat. Add onion and garlic, sauté until softened.
3. 3 Add ground beef, breaking it into small pieces with a spoon. Cook until browned.
4. 4 Stir in diced tomatoes, beef broth, thyme, paprika, salt, and black pepper. Bring to a simmer.
5. 5 Stir in uncooked rice. Cover skillet with a lid or aluminum foil.
6. 6 Bake in the preheated oven for 45 minutes.
7. 7 Stir in frozen peas and sprinkle cheddar cheese on top. Return to oven for another 5 minutes, or until cheese is melted.
8. 8 Remove from oven and let stand for 5 minutes before serving.

Nutrition

Tips

• For extra flavor, use beef stock instead of broth.
• Add a dash of hot sauce for a kick.
• Double-check the rice is cooked through; if not, bake a few minutes longer.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until hot.

Serving Suggestions

• Serve with a simple green salad.
• Pair with garlic bread for a complete meal.

FAQ