Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 cup uncooked white rice
- 2 1/2 cups beef broth
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (8 oz) tomato sauce
- 1 cup shredded cheddar cheese (optional, for topping)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- Olive oil for cooking
Instructions
- Preheat oven to 375°F (190°C).
- Brown the beef: In a large skillet over medium heat, drizzle a little olive oil. Add ground beef and chopped onion. Cook until beef is no longer pink and onions are soft. Add garlic and cook for another minute.
- Drain excess fat if needed.
- Mix it up: In a large bowl, combine cooked beef mixture, uncooked rice, beef broth, cream of mushroom soup, tomato sauce, salt, pepper, paprika, and parsley. Stir well.
- Transfer to a greased 9×13-inch baking dish. Spread mixture evenly.
- Cover tightly with foil and bake for 55–60 minutes, or until the rice is tender.
- Remove foil, sprinkle with cheddar cheese if using, and bake for an additional 5–10 minutes until cheese is melted and bubbly.
- Let it rest for 5 minutes before serving.
Let me know if you want a cheesy version, spicy twist, or a one-pot stovetop style!