Italian Rice Casserole
A cheesy, saucy Italian flavored rice and ground beef casserole.
Servings 6
Calories 421kcal
Ingredients
- 1 pound lean ground beef
- ⅓ cup freshly grated parmesan cheese
- ½ Tablespoon garlic powder
- ½ Tablespoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 green bell pepper, small diced
- 1 small sweet onion, small diced
- 2 cloves garlic, minced
- 2 cups beef broth (can use low or no sodium options)
- 32 ounce jar marinara sauce
- 1 cup long grain white rice
- 2 cups shredded mozzarella cheese (divided use)
Instructions
- In a medium bowl, combine 1 pound lean ground beef, 1/3 cup freshly grated parmesan cheese, 1/2 Tablespoon garlic powder, 1/2 Tablespoon onion powder, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper until well mixed.
- In a large skillet with deep sides over medium-high heat, add the ground beef mixture, 1 green bell pepper, small diced and 1 small sweet onion, small diced and cook until the beef is no longer pink, breaking it up into crumbles. Drain any excess grease.
- Add 2 cloves garlic, minced and cook for 1 minute, until fragrant.
- Add 2 cups beef broth and 32 ounce jar marinara sauce, stirring to combine. Bring to a boil.
- Add 1 cup long grain white rice and stir it in.
- Reduce the heat to low, cover, and simmer (don't boil) for about 25-30 minutes.
- Stir it about every 10 minutes to make sure nothing is sticking to the bottom. It is done when the rice is tender and most of the liquid is evaporated.
- Take off the heat, add one cup shredded mozzarella cheese and stir it in.
- Sprinkle the remaining cup of shredded mozzarella cheese on top, cover, and let it melt.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Calories: 421kcal | Carbohydrates: 41g | Protein: 32g | Fat: 15g | Sodium: 1500mg | Fiber: 4g | Sugar: 9g
