Ingredients
Main Ingredients
- 1 lb ground beef Can substitute with ground turkey for a lighter version.
- 1 cup long-grain rice, uncooked
- 2 cups beef broth Can use vegetable broth for a vegetarian version.
- 1 can cream of mushroom soup (10.75 oz)
- 1 cup cheddar cheese, shredded Other cheese options include mozzarella or pepper jack.
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper Adjust to taste.
- 1/2 teaspoon paprika
- 1/4 cup fresh parsley, chopped For garnish.
- 1 onion chopped
- 1 clove garlic, minced
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned. Drain any excess fat.
Cooking
- Stir in the uncooked rice, beef broth, and mushroom soup. Season with salt, pepper, and paprika. Bring to a boil, then reduce the heat and simmer for 5 minutes.
- Transfer the mixture to the prepared baking dish. Cover with aluminum foil and bake for 25 minutes.
- Remove the foil, sprinkle the cheddar cheese over the top, and bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
Serving
- Garnish with chopped parsley before serving.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 900mgFiber: 2gSugar: 3g
Notes
Best served warm and pairs well with a salad. Leftovers can be stored in the refrigerator for 3-4 days. Reheat in the oven or microwave.
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