Ingredients
- 1 lb (450 g) ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup (185 g) uncooked long-grain white rice
- 2 cups (480 ml) beef broth
- 1 can (10.5 oz / 300 g) cream of mushroom soup
- 1/2 cup (120 ml) whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 2 cups (200 g) shredded cheddar cheese, divided
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook rice in a saucepan using beef broth instead of water according to package instructions. Set aside once cooked.
- Heat olive oil in a large skillet over medium heat. Sauté diced onion for 3–4 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add ground beef and cook 6–8 minutes, breaking apart, until browned. Drain excess grease.
- Stir in salt, black pepper, paprika, and dried oregano.
- Add cream of mushroom soup and milk. Stir until creamy and well combined.
- In a large bowl, combine cooked rice with beef mixture. Stir in 1 1/2 cups shredded cheddar cheese.
- Transfer mixture to prepared baking dish and spread evenly.
- Top with remaining 1/2 cup cheese.
- Bake uncovered for 20–25 minutes until cheese is melted and bubbly.
- Let rest 5 minutes before serving.
Notes
- Add frozen mixed vegetables for extra nutrition and color.
- Substitute cream of chicken soup for a flavor variation.
- Do not overbake to prevent dryness.
- Cover with foil when reheating to retain moisture.
- About 3 cups cooked rice can replace uncooked rice if using pre-cooked rice.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg
