Description
This cheesy beef and rice casserole is a hearty and delicious dish that’s perfect for dinner.
Ingredients
Scale
- 1 pound ground beef (lean)
- 1 yellow onion (small; diced)
- 3–4 garlic cloves (minced)
- Kosher salt (to taste)
- Ground black pepper (to taste)
- 1 tablespoon smoked paprika
- 1 teaspoon thyme (dried)
- 14 ounces diced tomatoes (1 can)
- 1 cup beef broth
- 3–4 tablespoons red pepper paste (or harissa)
- 1 ½ cup cheddar cheese (shredded and divided)
- 1 cup cooked brown rice
- 3 small bell peppers (seeded and diced)
- Parsley (freshly chopped; optional)
Instructions
- Preheat the oven to 375°F.
- In a large skillet over medium heat, cook the ground beef, mixing it with a wooden spoon.
- Add the Kosher salt, minced garlic, ground black pepper, smoked paprika, and thyme. Continue to cook until it starts to brown.
- Stir in the diced tomatoes, beef broth, and red pepper paste. Bring the sauce to a boil, then reduce heat and simmer until the liquid is reduced by half, around 8 minutes. Remove from heat.
- To assemble the dish, transfer half of the meat mixture to a baking dish.
- Sprinkle it with cooked brown rice, chopped small bell peppers, diced yellow onion, and half of the shredded cheddar cheese. Repeat the layers one more time.
- Bake in the preheated oven for 30-40 minutes, until bubbly and the tops start to brown.
- Garnish with chopped parsley, if desired.
Notes
- This dish can be customized with different vegetables or spices as desired.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg