Description
A hearty one-dish dinner with seasoned ground beef, tender rice, and melted cheese that’s easy enough for weeknights but satisfying enough for the whole family.
Ingredients
Scale
- 1 pound ground beef (80/20 lean)
- 1 cup long-grain white rice, uncooked
- 1 medium yellow onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 2 cups beef broth
- 1 packet (1 oz) taco seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons olive oil
- ¼ cup fresh cilantro, chopped
- 2 green onions, sliced thin
Instructions
- 1. Preheat oven to 350°F and grease a 9×13 inch baking dish.
- 2. Heat olive oil in large skillet over medium-high heat. Cook onion and bell pepper for 4-5 minutes.
- 3. Add garlic and cook 30 seconds until fragrant.
- 4. Add ground beef, cooking 6-8 minutes until browned. Drain excess fat.
- 5. Stir in taco seasoning, salt, and pepper. Cook 1 minute.
- 6. Add uncooked rice, stirring to combine.
- 7. Pour in beef broth and drained tomatoes, stirring well.
- 8. Transfer mixture to prepared baking dish.
- 9. Cover with foil and bake 35 minutes.
- 10. Remove foil, check rice tenderness.
- 11. Top with 1 cup cheddar and all Monterey Jack cheese. Bake uncovered 10-15 minutes.
- 12. Add remaining cheddar, bake 5 more minutes until bubbly.
- 13. Rest 5-10 minutes before serving.
- 14. Garnish with cilantro and green onions.
Notes
Store covered in refrigerator for up to 4 days. Freeze for up to 3 months. Add splash of broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 890mg
- Fat: 18g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g