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Easy Beef and Rice Casserole - A Cozy, Weeknight Favorite

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound (450 g) lean ground beef (85–90% lean works well)
  • 1 cup long-grain white rice (uncooked; jasmine or basmati both work)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced (any color)
  • 1 can (14.5 oz/410 g) diced tomatoes, with juices
  • 1 can (8 oz/227 g) tomato sauce
  • 2 cups beef broth (low-sodium preferred)
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon ground cumin
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil (if needed for sautéing)
  • Optional add-ins: 1 cup frozen peas or corn, chopped fresh parsley, hot sauce, sliced green onions

Method
 

  1. Preheat the oven: Set to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.
  2. Brown the beef: In a large skillet over medium-high heat, cook the ground beef, breaking it up as it browns. Season with a pinch of salt and pepper. If there’s excess fat, drain it.
  3. Sauté aromatics: Add the onion and bell pepper to the skillet. Cook 4–5 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
  4. Season: Add chili powder, oregano, smoked paprika, cumin, and another pinch of salt and pepper. Stir to coat the beef and veggies so the spices bloom.
  5. Combine in the casserole dish: Add the uncooked rice to the dish. Pour in the diced tomatoes (with juices), tomato sauce, and beef broth. Stir to distribute the rice.
  6. Add the beef mixture: Tip the seasoned beef and veggies into the dish. Stir everything together so the rice is evenly mixed and submerged.
  7. Cover and bake: Tightly cover the dish with foil. Bake for 35–40 minutes, until the rice is tender and most of the liquid is absorbed. Check around the 30-minute mark.
  8. Add cheese: Remove the foil, sprinkle the shredded cheese over the top, and bake uncovered for 5–10 minutes, until melted and bubbly.
  9. Rest and serve: Let the casserole rest for 5–10 minutes so it sets. Garnish with parsley or green onions if you like. Taste and adjust seasoning before serving.