Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked white rice
- 2 cups beef broth
- 1 (10.5 oz) can cream of mushroom soup
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), undrained
- 1 tsp Worcestershire sauce
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet over medium heat, cook ground beef until browned. Drain excess fat.
- Add chopped onion and garlic to the skillet; cook until softened, about 3-4 minutes.
- Stir in uncooked rice, beef broth, cream of mushroom soup, diced tomatoes, Worcestershire sauce, paprika, salt, and pepper.
- Transfer mixture to a greased 9×13-inch baking dish. Cover tightly with foil.
- Bake for 40-45 minutes, or until the rice is tender and liquid is absorbed.
- Remove foil, sprinkle cheddar and mozzarella cheese evenly on top.
- Return to oven and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.
- Let cool for 5 minutes, garnish with parsley if desired, and serve hot.
Would you like a variation with taco seasoning or a creamy version with sour cream?