Cheesy Beef and Rice Delight (Printable Version)
Hearty bake of seasoned beef, rice and melted cheddar, finished golden and bubbly.
# What You Need:
→ Meats
01 - 1 lb ground beef
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 cup frozen corn (optional)
→ Grains
06 - 1 cup long-grain white rice, uncooked
→ Liquids
07 - 2 cups beef broth
08 - 1 (15 oz) can diced tomatoes, undrained
→ Dairy
09 - 2 cups shredded cheddar cheese, divided
10 - 1/2 cup sour cream
→ Spices and Seasonings
11 - 1 tsp paprika
12 - 1 tsp dried oregano
13 - 1/2 tsp ground black pepper
14 - 1 tsp salt, adjusted to taste
# Directions:
01 - Preheat the oven to 375°F. Lightly grease a 9x13 inch baking dish with nonstick spray or butter.
02 - In a large skillet over medium-high heat, cook the ground beef until fully browned, breaking it apart with a spoon as it cooks. Drain excess fat if necessary.
03 - Add the chopped onion, diced bell pepper, and minced garlic to the skillet. Sauté for 3 to 4 minutes until the vegetables are softened and fragrant.
04 - Stir in the uncooked rice, frozen corn if using, paprika, dried oregano, black pepper, and salt. Cook for 1 minute, stirring constantly, to toast the rice slightly and bloom the spices.
05 - Pour in the diced tomatoes with their juice and the beef broth. Stir well to combine all ingredients. Bring the mixture to a gentle simmer.
06 - Remove the skillet from heat. Fold in 1 cup of the shredded cheddar cheese and the sour cream until evenly distributed throughout the mixture.
07 - Transfer the mixture into the prepared baking dish, spreading it into an even layer. Sprinkle the remaining 1 cup of shredded cheddar cheese uniformly over the top.
08 - Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15 minutes, or until the cheese is bubbly and golden and the rice is tender.
09 - Remove from the oven and let the casserole stand for 5 minutes to allow the flavors to settle and the dish to set before serving.
# Expert Tips:
01 -
- It reheats beautifully the next day, maybe even better than fresh from the oven.
- Everything cooks in one skillet and one baking dish, which means cleanup is almost painless.
02 -
- Do not skip the foil for the first 25 minutes, because the rice needs that trapped steam to cook properly and you will end up with crunchy grains if you leave it uncovered.
- Check your beef broth label if gluten is a concern, since some brands sneak wheat into the ingredients.
03 -
- Shred your own cheese from a block rather than buying pre-shredded bags, because the anti-caking agents on packaged cheese prevent it from melting into that smooth, glossy layer you want on top.
- Let the skillet mixture cool for two or three minutes before stirring in the sour cream so it does not separate or curdle from the heat.