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One-Pot Beef and Rice Casserole

A hearty and flavorful One-Pot Beef and Rice Casserole that comes together quickly, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef (lean or extra lean) Use lean ground beef for a healthier option.
  • 1 cup uncooked long-grain rice White or brown rice works well.
  • 1 medium onion Chopped.
  • 1 bell pepper chopped Any color.
  • 2 cloves garlic Minced.
  • 1 can diced tomatoes (14.5 ounces) Undrained.
  • 2 cups beef broth Use low-sodium.
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • Salt and pepper To taste.
Optional Toppings
  • shredded cheese For serving.
  • fresh parsley For garnish.
  • sour cream For serving.

Method
 

Preparation
  1. In a large pot or Dutch oven over medium heat, add the ground beef. Cook until browned, breaking it apart as it cooks. Drain any excess fat.
  2. Stir in the chopped onion and bell pepper. Cook for about 5 minutes until the vegetables are softened. Add minced garlic and sauté for an additional minute until fragrant.
  3. Add the uncooked rice, diced tomatoes (along with their juices), beef broth, paprika, chili powder, salt, and pepper. Stir everything together well.
Cooking
  1. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is tender and liquid has absorbed.
Serving
  1. Turn off the heat and let it sit covered for an additional 5 minutes. Fluff the rice gently with a fork, then serve hot, topped with cheese or fresh herbs if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing portions for up to 3 months. To reheat, place the casserole in a microwave-safe dish, cover, and microwave in 1-minute intervals until warmed through.