Ingredients
Scale
- 1 pound ground beef
- 1 cup uncooked long-grain white rice
- 1 small onion, finely chopped
- 1 green bell pepper, diced
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (14.5 oz) diced tomatoes, drained
- 1½ cups shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- Salt to taste
- Cooking spray or oil (for greasing the dish)
Instructions
- Cook the rice according to the package directions and set aside.
- In a large skillet over medium heat, cook the ground beef until browned. Break it up as it cooks, and drain off any excess fat.
- Add the chopped onion and diced green bell pepper to the skillet. Sauté for 5–6 minutes until softened.
- Stir in the garlic powder, onion powder, paprika, black pepper, and salt. Cook for 1 minute, stirring constantly to coat the mixture with flavor.
- Add the cream of mushroom soup and drained diced tomatoes to the skillet. Mix well until everything is combined and heated through.
- Stir in the cooked rice and continue mixing until the mixture is evenly blended.
- Preheat the oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with cooking spray or oil.
- Spoon the rice and beef mixture into the dish and spread it evenly.
- Sprinkle shredded cheddar cheese evenly over the top.
- Bake uncovered for 20–25 minutes, or until the cheese is fully melted and bubbling.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
You can substitute ground beef with ground turkey or chicken for a leaner version.
For added vegetables, stir in corn, peas, or spinach before baking.
A dash of hot sauce or chili flakes can be added for a spicy twist.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven or microwave until heated through.
- Prep Time: 15
- Cook Time: 25