Ingredients
1 lb ground beef
1 cup uncooked white rice
1 small onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups beef broth
1 1/2 cups shredded cheddar cheese
2 green onions, chopped (for garnish)
Directions
Cook the rice: Preheat your oven to 350°F (175°C). Cook the rice according to package instructions and set aside.
Brown the beef: In a large skillet, cook the ground beef over medium heat until fully browned. Drain any excess fat. Add the diced onion, red bell pepper, and garlic to the skillet. Sauté for 3-4 minutes until softened.
Add seasonings and tomatoes: Stir in the diced tomatoes, smoked paprika, cumin, salt, and pepper. Let simmer for 5 minutes to combine the flavors.
Combine the ingredients: In a large bowl, mix together the cooked rice, beef mixture, and beef broth. Transfer everything into a greased baking dish.
Bake and add cheese: Cover the casserole with foil and bake for 20-25 minutes. Remove from the oven, sprinkle the shredded cheddar cheese on top, and return to the oven for an additional 5-10 minutes until the cheese is melted and bubbly.
Garnish and serve: Top with chopped green onions and serve hot.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: 400 kcal per serving
