Cheesy Hamburger Rice Bake
Cheesy Hamburger Rice Bake
Ingredients
For the Beef and Rice Base
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, small, diced
- 2 garlic, cloves, minced
- 1 cup long-grain white rice, uncooked
- 2 cups beef broth
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Cheese Topping
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish and set aside.
⏱️ 5 min•🌡️ 375
- 2
In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Once fully browned, drain any excess fat.
⏱️ 8 min
- 3
Add the diced yellow onion to the skillet with the cooked beef and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 4
Stir in the uncooked long-grain white rice, beef broth, undrained diced tomatoes, Worcestershire sauce, dried oregano, salt, and black pepper. Bring the mixture to a gentle boil, stirring occasionally.
⏱️ 5 min
- 5
Pour the beef and rice mixture into the prepared 9x13 inch baking dish. Cover the dish tightly with aluminum foil.
⏱️ 2 min
- 6
Bake for 20 minutes. After 20 minutes, carefully remove the foil and stir the rice mixture. If the liquid has absorbed, proceed. If not, re-cover and bake for an additional 5 minutes.
⏱️ 20 min•🌡️ 375
- 7
Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the top of the rice mixture. Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the rice is tender.
⏱️ 15 min•🌡️ 375
- 8
Remove the baking dish from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Hamburger Rice Bake
Ingredients
For the Beef and Rice Base
- 1 pound ground beef, 80/20 lean
- 1/2 yellow onion, small, diced
- 2 garlic, cloves, minced
- 1 cup long-grain white rice, uncooked
- 2 cups beef broth
- 1 can diced tomatoes, 14.5 ounces, undrained
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Cheese Topping
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish and set aside.
⏱️ 5 min•🌡️ 375 - 2
In a large skillet or Dutch oven, brown the ground beef over medium-high heat. Break it apart with a spoon as it cooks. Once fully browned, drain any excess fat.
⏱️ 8 min - 3
Add the diced yellow onion to the skillet with the cooked beef and cook for 3-4 minutes, until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 4
Stir in the uncooked long-grain white rice, beef broth, undrained diced tomatoes, Worcestershire sauce, dried oregano, salt, and black pepper. Bring the mixture to a gentle boil, stirring occasionally.
⏱️ 5 min - 5
Pour the beef and rice mixture into the prepared 9x13 inch baking dish. Cover the dish tightly with aluminum foil.
⏱️ 2 min - 6
Bake for 20 minutes. After 20 minutes, carefully remove the foil and stir the rice mixture. If the liquid has absorbed, proceed. If not, re-cover and bake for an additional 5 minutes.
⏱️ 20 min•🌡️ 375 - 7
Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the top of the rice mixture. Return the dish to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the rice is tender.
⏱️ 15 min•🌡️ 375 - 8
Remove the baking dish from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 5 min