Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 1 cup long-grain rice
- 2 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Optional: 1 cup shredded cheddar cheese, for topping
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat until no longer pink. Add the chopped onion and cook for an additional 5 minutes.
- Stir in the rice, beef broth, diced tomatoes, garlic powder, onion powder, and oregano. Season with salt and pepper, mixing well.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the rice is cooked and liquid is absorbed.
- If using, sprinkle cheese over the casserole in the last few minutes of cooking, cover until melted, then serve.
Notes
- Add vegetables like peas or bell peppers for added nutrition.
- For a spicy kick, include red pepper flakes.
- Experiment with different rice varieties; adjust cooking time as needed.
- Mix in cream of mushroom soup for a creamier texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: One-Pot Cooking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 cup
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg