This recipe is all about simplicity without sacrificing on flavor. Imagine perfectly seasoned ground beef mixed with fluffy rice, sweet peas, and a generous layer of melted cheese on top – all baked to perfection in just 30 minutes. It’s a satisfying one-dish wonder that effortlessly combines the savory goodness of ground beef with the creamy comfort of melted cheese. Perfect for those busy days when you want a hearty meal without the fuss.

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 4 servings 1x

Ingredients

Units Scale

1 lb ground beef
1 cup white rice, uncooked
2 cups beef broth
1 cup frozen peas
1 cup shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste

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Instructions

Preheat your oven to 375°F (190°C).
In a large skillet, cook the ground beef over medium heat until it’s browned and cooked through. Drain any excess fat.
Add the uncooked rice, beef broth, garlic powder, onion powder, salt, and pepper to the skillet with the cooked ground beef. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the rice is tender and has absorbed the liquid.
Stir in the frozen peas, allowing them to heat through in the rice and beef mixture.
Transfer the beef and rice mixture to a casserole dish and spread it evenly. Top with the shredded cheddar cheese.
Bake in the preheated oven for about 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it rest for a few minutes before serving.

Notes

Feel free to customize the recipe by adding diced bell peppers, corn, or any other vegetables you love. For an extra kick of flavor, sprinkle some chopped fresh herbs, such as parsley or chives, on top before serving. This casserole pairs wonderfully with a simple side salad or steamed vegetables for a balanced meal. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.