Ingredients
Scale
- 1 lb lean ground beef
- 1 cup uncooked long-grain white rice
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups shredded cheddar cheese
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp Italian seasoning
- Fresh parsley, for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a skillet, brown the ground beef with the diced onion and minced garlic until the beef is cooked through.
- Mix in the uncooked rice, diced tomatoes, beef broth, salt, pepper, paprika, and Italian seasoning.
- Transfer the mixture to a 9×13-inch baking dish, spreading it evenly.
- Cover with aluminum foil and bake for 45 minutes or until the rice is tender.
- Remove from the oven, sprinkle shredded cheese on top, and return to the oven uncovered for an additional 10 minutes until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg