Ingredients
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 lb (450g) ground beef (or plant-based crumbles)
• 1 cup uncooked long-grain white rice (or brown rice, adjust cook time)
• 2 cups low-sodium beef broth
• 1 can (14.5 oz) diced tomatoes (with juice)
• 1 tsp Italian seasoning
• ½ tsp smoked paprika
• Salt & black pepper to taste
• 1 cup shredded cheddar cheese (divided)
• ½ cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch or 3-quart baking dish.
- In a large skillet over medium heat, warm olive oil. Sauté onion 4–5 minutes until soft. Add garlic and cook 30 seconds more.
- Add ground beef and cook until browned. Drain excess fat if needed.
- Stir in uncooked rice, beef broth, diced tomatoes (with juice), Italian seasoning, smoked paprika, salt, and pepper. Mix well.
- Pour mixture into the baking dish. Cover tightly with foil.
- Bake 50–60 minutes (white rice) or 65–75 minutes (brown rice), until rice is tender and liquid is absorbed.
- Remove foil. Stir in ¾ cup cheddar and Parmesan. Top with remaining ¼ cup cheddar.
- Bake uncovered 5–10 more minutes, until cheese is melted and golden.
- Let rest 5 minutes before serving. Garnish with fresh parsley!
✨ Great with a crisp green salad or steamed veggies on the side!
💡 Make ahead: Assemble unbaked casserole, cover, and refrigerate up to 24 hours. Add 10–15 mins to bake time.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 60 mins , Total Time : 1 hr 15 mins , Servings : 6 , Calories : 360 , Net Carbs: 28g , Fats: 18g , Protein: 24g