Ground Beef and Rice Casserole
A comforting one-pot meal combining ground beef, rice, and vibrant vegetables, topped with gooey cheese.
Equipment
- Skillet
- Casserole Dish
- Mixing Bowl
Ingredients
- 2 Tbsp. olive oil
- 1 small red onion diced
- 1 lb. ground beef
- 1 Tbsp. minced garlic
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 1.25 cups jasmine rice uncooked
- 2 tsp. cumin
- 1 tsp. chili powder
- 2 tsp. paprika
- 2 tsp. oregano
- 1.5 tsp. salt
- 2.5 cups low sodium chicken broth
- 1 15-ounce can crushed tomatoes
- 1 cup frozen corn
- 1 15-ounce can black beans drained and rinsed
- 1.5 cups chopped spinach
- 1.5 cups shredded Mexican cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté diced red onion for about 5 minutes until tender.
- Add minced garlic and ground beef, breaking it apart as it cooks. Cook until browned, about 6-8 minutes.
- Add diced red and green bell peppers and sauté for an additional 3-4 minutes until softened.
- Stir in jasmine rice and let it absorb the flavors for a minute.
- Sprinkle in cumin, chili powder, paprika, oregano, and salt. Stir to coat the rice.
- Pour in chicken broth, crushed tomatoes, corn, and black beans. Bring to a low boil.
- Reduce heat to low, cover, and simmer for about 20 minutes, stirring halfway through.
- After simmering, stir in chopped spinach. Top with 1 cup of shredded cheese, cover, and let melt for 1-2 minutes.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.