Hamburger Rice Casserole

Yayabeck

1 pound ground beef

1 cup yellow onion, chopped

2 cloves garlic, minced

1 cup white rice, uncooked

2 cups beef broth

1 can (14.5 oz) diced tomatoes, undrained

1 teaspoon paprika

½ teaspoon dried oregano

½ teaspoon kosher salt

¼ teaspoon black pepper

1 cup shredded cheddar cheese

Fresh parsley, chopped for garnish

Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

In a large skillet over medium heat, cook ground beef, onion, and garlic until beef is browned and onions are soft. Drain any excess grease.

Stir in uncooked rice, beef broth, diced tomatoes with their juice, paprika, oregano, salt, and pepper. Bring to a simmer.

Transfer the mixture to the prepared baking dish. Cover tightly with foil and bake for 55 to 60 minutes, or until rice is tender.

Remove from oven, uncover, and sprinkle cheddar cheese over the top. Return to oven, uncovered, for an additional 5 minutes, or until cheese is melted and bubbly.

Garnish with fresh parsley before serving.

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