Ground Beef and Rice

This easy ground beef and rice recipe is so flavorful with onions, mushrooms, and Italian seasoning in a blanket of mozzarella and Parmesan cheese.

Course main meal beef, main meal beef casserole

Cuisine American

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Prep Time 15

Cook Time 40

Resting Time 10

Total Time 1 15

Servings servings

Calories 567kcal

Author Beth Pierce

Ingredients

1 lb ground beef
1 medium yellow onion diced
8 ounces cremini mushrooms
2 cloves garlic minced
1½ teaspoons dried Italian seasoning
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1½ cups basmati rice
2½ cups low-sodium beef broth
2 tablespoons unsalted butter
1 tablespoon white vinegar
2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley or thyme

Instructions

Preheat oven to 375 degrees.
Brown the ground beef in a large skillet over medium heat. About a third to halfway through the browning process, add the onions and mushrooms. Continue cooking until the beef and mushrooms are brown and the onions are soft.
Reduce the heat to low and add the garlic, Italian seasoning, salt, and black pepper. Cook for 1 minute while stirring.
If using an ovenproof skillet, sprinkle the rice over the beef mixture. If not transfer the hamburger mixture to a 2 1/2-3 quart greased casserole dish.
Heat the beef broth on the stovetop or in the microwave. Stir in the butter and the vinegar.
Pour the broth mixture over the rice and seal the dish with aluminum foil. Bake for 30-35 minutes or until the rice is tender. Remove the dish from the oven and let it rest covered for an additional 10 minutes.
Remove the foil, fluff with a fork, and sprinkle evenly with the cheese. Bake uncovered for 5-7 minutes or until melted. Garnish with fresh parsley or thyme.

Notes

Make this recipe in one large ovenproof skillet or transfer the hamburger vegetable mixture to a greased 2-quart casserole dish.
If you don't like mushrooms, omit them; it will still be delicious.
Allow the casserole to rest covered for 10 minutes for the steam to redistribute for fluffy, evenly cooked rice before adding the cheese.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power.

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