Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked white rice
- 2 cups beef broth
- 1 (14.5 oz) can diced tomatoes (undrained)
- 1 cup frozen peas and carrots
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 ½ cups shredded cheddar cheese (divided)
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking until softened.
- Add ground beef to the skillet. Cook until browned, breaking it apart with a spoon. Drain excess fat if necessary.
- Stir in uncooked rice, beef broth, diced tomatoes, peas and carrots, Italian seasoning, salt, and pepper.
- Bring the mixture to a gentle simmer, then remove from heat.
- Pour everything into a greased 9×13-inch baking dish. Cover with foil and bake for 40–45 minutes, or until rice is tender.
- Remove foil, sprinkle 1 cup of cheddar cheese evenly on top, and return to the oven for another 5–10 minutes, until cheese is melted and bubbly.
- Sprinkle the remaining ½ cup cheese before serving for an extra cheesy finish, if desired.
Want me to tweak this recipe (like make it spicy, vegetarian, or crockpot-friendly)?