Ground Beef and Rice Casserole

No ratings yet

For a one-skillet dinner that never disappoints, my Ground Beef and Rice Casserole is the answer! I load it with veggies, cover it with a generous shower of cheddar cheese, and bake it until fluffy and flavorful.

Prep Time15

Cook Time50

Resting Time10

Total Time1 15

Course: Main Course

Cuisine: American

Diet: Gluten Free, Halal

Skill Level: Intermediate

Servings: servings

Author: Rena Awada

Ingredients

1½ pounds lean ground beef
1 tablespoon olive or avocado oil, only if needed
1 large white onion finely diced
2 stalks celery finely diced
1 large bell pepper diced
4 cloves garlic minced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1½ teaspoons dried thyme
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon fine sea salt plus more to taste
½ teaspoon Ground black pepper
1 cup long-grain white rice rinsed and thoroughly drained
15 ounces red kidney beans one can, drained and rinsed
2 cups frozen mixed vegetables preferably peas, carrots, and corn
2½ cups low-sodium beef broth
½ cup crushed or chopped tomatoes
1 cup shredded sharp cheddar cheese
chopped fresh parsley optional, for serving

Instructions

Preheat the oven to 375°F.
Use a large oven-safe rimmed skillet with a lid, ideally around 12-14 inches. Heat the skillet over medium-high heat.
Add the 1½ pounds lean ground beef and cook for 5-6 minutes, breaking it into small pieces with a wooden spoon, until it starts to brown.
If your beef releases a large amount of fat, drain the excess, leaving about 1 tablespoon in the skillet. Transfer the browned beef to a plate.
If the skillet looks dry, add 1 tablespoon olive . Add the 1 large white onion (finely diced), 2 stalks celery (finely diced), and 1 large bell pepper (diced).
Cook over medium heat for 5-6 minutes, stirring occasionally, until the vegetables begin to soften. Add the 4 cloves garlic (minced) and cook for another 30 seconds.
Add the 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 1½ teaspoons dried thyme, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon fine sea salt, and ½ teaspoon Ground black pepper. Cook for 1-2 minutes, stirring frequently.
Stir in the rinsed and drained 1 cup long-grain white rice and 1/2 cup of beef broth (from the 2½ cups low-sodium beef broth). Cook for about 2 minutes, stirring so the grains become coated in the seasoned tomato mixture.
Return the ground beef to the skillet.
Add the 15 ounces red kidney beans, 2 cups frozen mixed vegetables, remaining 2 cups of beef broth, and ½ cup crushed or chopped tomatoes.
Stir thoroughly, making sure the rice is evenly distributed and mostly submerged in the liquid.
Bring everything to a gentle simmer on the stovetop. Taste the liquid and adjust the salt and pepper if necessary.
Cover the skillet tightly with its lid and transfer it to the oven. Bake at 375°F for 25 minutes.
Remove from the oven and carefully uncover. Check the rice. It should be tender and most of the liquid should have been absorbed.
If the rice is still slightly firm, add ¼ cup hot beef broth or water, cover, and bake for another 5 minutes.
Once the rice is tender, gently fluff the casserole with a fork or spoon. Sprinkle the 1 cup shredded sharp cheddar cheese evenly over the top.
Return the skillet to the oven uncovered for 5 minutes, until the cheese has melted.
For a more golden top, broil for the final 1-2 minutes. Remove the skillet from the oven and let the casserole rest for 5-10 minutes.
Finish generously with chopped fresh parsley and freshly cracked black pepper.

Notes

Make it spicy: Add 1-2 tbsp chili powder (depending on your spice preference) for a spicy Mexican twist.

Add toppings: Finish the baked casserole with diced pickles, thinly sliced red onion, crumbled tortilla chips, or a little yellow mustard for extra flavor.

Storage: Allow to cool, then either cover the skillet with foil or transfer the casserole to an airtight container. Store in the fridge for up to 3 days.

Freezing: The baked casserole can be frozen, tightly covered with plastic wrap and foil, for up to 3 months. Thaw overnight in the fridge, then uncover before reheating.

Reheating: Cover with a lid and place in the oven at 350°F for 10-15 minutes until fully warmed through. You can also microwave individual portions until piping hot.

Nutrition