Cheesy Beef and Rice Delight (Print version)

Comforting beef and rice bake with melted cheddar, vegetables, and savory seasonings.

# What goes in:

→ 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

# Cooking steps:

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 needed.
03 - Add the chopped onion, 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, oregano, black pepper, and salt. Cook for 1 minute to toast the rice and bloom the spices.
05 - Pour in the diced tomatoes with their juice and the beef broth. Stir well to combine all ingredients and bring the mixture to a gentle simmer.
06 - Remove the skillet from heat. Stir 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 cheese evenly over the top.
08 - Cover the dish tightly with aluminum foil and bake for 25 minutes to allow the rice to absorb the liquid and cook through.
09 - Remove the foil and continue baking for an additional 15 minutes until the cheese is bubbly and golden and the rice is fully tender.
10 - Remove from the oven and let the casserole stand for 5 minutes to set before scooping and serving.

# Tips from flavorandfeast:

01 -
  • It is the kind of casserole that makes people go back for seconds before they have finished their first plate.
  • Everything cooks in one skillet and one baking dish, which means cleanup is almost embarrassingly easy.
  • The leftovers reheat beautifully the next day, if you actually have any left over.
02 -
  • Do not skip the foil cover for the first 25 minutes because the rice needs that trapped steam to cook through properly.
  • I once used low sodium broth without adjusting the salt and the whole dish tasted flat, so keep tasting as you go.
  • If the rice is still crunchy after the full bake, cover it again and give it another ten minutes with a splash of extra broth.
03 -
  • Shred your own cheese from a block because pre shredded has anti caking powder that prevents it from melting smoothly.
  • Let the skillet mixture cool for just a minute before stirring in the sour cream so it does not break or curdle from the heat.

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