A comforting and satisfying dish that combines savory flavors of ground beef, creamy rice, and gooey cheese into a single meal.
Ingredients
Scale:
1 pound ground beef (80/20)
1 cup uncooked white rice (preferably long-grain)
2 cups beef broth (or chicken broth)
1 can (10.5 oz) cream of mushroom soup
1 cup shredded cheddar cheese (sharp preferred)
1 medium onion, diced
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 cup shredded mozzarella cheese (for topping)
1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula (about 5-7 minutes). Drain excess fat.
Add the diced onion and minced garlic to the skillet. Sauté until the onions are translucent (about 3-4 minutes).
Stir in the beef broth, cream of mushroom soup, uncooked rice, salt, pepper, and paprika. Mix well until combined.
Pour the mixture into a greased 9x13-inch baking dish and spread it evenly.
Sprinkle the shredded cheddar cheese over the top of the mixture.
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 45 minutes.
Remove the foil, sprinkle the mozzarella cheese on top, and return to the oven for an additional 10-15 minutes, or until the cheese is bubbling and golden brown.
Once baked, remove from the oven and let it sit for a few minutes. Garnish with chopped parsley if desired before serving.
