- 2 tablespoons olive oil
- 1 ½ pounds ground beef lean
- 1 yellow onion diced
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 3 small cloves garlic minced
- 1 teaspoon Italian seasoning or cajun seasoning
- 2 teaspoons Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 14 ounces canned diced tomatoes
- 1 cup long grain white rice
- 1 ½ cups beef broth
- 1 ½ cups shredded cheese cheddar or mozzarella or both
- parsley for garnish
- Using an oven-proof skillet allows you to prepare and bake this entire meal in one dish. If not available, transfer the mixture to a 3.5-quart casserole dish before baking. For extra flavor, try fire-roasted diced tomatoes or Rotel instead of regular diced tomatoes. You can substitute ground beef with ground turkey or Italian sausage. Keep an eye on the rice; if it’s still firm after baking, add a splash of liquid and return to the oven for a few more minutes. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a microwave or on the stovetop. This casserole freezes well for up to 3 months — freeze in portions or as a whole, thaw overnight before reheating. For make-ahead convenience, prepare through step 3, cool, and refrigerate for up to 2 days; then continue from step 4 when ready to bake.
