Ingredients
Equipment
Method
- Preheat the Oven. Set your oven to 350°F (180°C). Grease your casserole dish or ensure your skillet is oven-safe.
- Brown the Beef. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until no longer pink, about 5–7 minutes. Drain any excess fat to avoid a greasy casserole.
- Sauté the Vegetables. Add diced onion and both bell peppers to the skillet. Cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
- Season and Combine. Sprinkle in Italian seasoning, Worcestershire sauce, salt, and black pepper. Stir to evenly coat the beef and vegetables with the seasonings.
- Add Tomatoes, Rice, and Broth. Pour in the diced tomatoes (with their juices), uncooked rice, and beef broth. Stir everything together well. Bring the mixture to a gentle simmer, allowing the rice to begin absorbing the liquid.
- Bake the Casserole. Cover the skillet or casserole dish tightly with foil or a lid. Transfer to the preheated oven and bake for 20–25 minutes, or until the rice is tender and most of the liquid is absorbed.
- Add the Cheese. Remove the lid or foil, sprinkle shredded cheese evenly over the top, and return to the oven. Broil uncovered for 3–5 minutes, or until the cheese is melted, golden, and bubbly.
- Garnish and Serve. Sprinkle freshly chopped parsley on top and serve warm straight from the skillet.
Notes
Nutrition
Calories: 237kcal | Carbohydrates: 26g | Protein: 18g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 287mg | Potassium: 513mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1211IU | Vitamin C: 46mg | Calcium: 110mg | Iron: 3mg
Calories: 237kcal | Carbohydrates: 26g | Protein: 18g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 287mg | Potassium: 513mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1211IU | Vitamin C: 46mg | Calcium: 110mg | Iron: 3mg