Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook beef:
In a large skillet, heat olive oil over medium heat.
Sauté onion until translucent. Add garlic and cook 1 minute.
Add ground beef, season with salt, pepper, paprika, and oregano. Cook until browned. Drain excess fat.
Add rice and liquids:
Stir in uncooked rice, diced tomatoes, and beef broth. Mix well.
Bring mixture to a simmer for 2–3 minutes.
Assemble casserole:
Pour beef and rice mixture into prepared baking dish.
Sprinkle 1 cup shredded cheese evenly over the top.
Bake:
Cover with foil and bake for 25 minutes.
Remove foil and bake an additional 10–15 minutes, until rice is tender and cheese is bubbly and golden.
Serve:
Let sit for 5 minutes before serving. Garnish with fresh parsley if desired.
💡 Tips & Variations
Veggie boost: Add bell peppers, corn, or peas for extra color and flavor.
Spicy twist: Add a dash of cayenne pepper or chopped jalapeños.
Creamy version: Stir in ½ cup sour cream or cream cheese before topping with cheddar.
If you want, I can also give you a one-pot stovetop version that’s just as cheesy and comforting but skips the oven entirely—ready in about 30 minutes.
