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

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.

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.

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.

Pour the beef and rice mixture into the prepared 9x13 inch baking dish. Cover the dish tightly with aluminum foil.

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.

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.

Remove the baking dish from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.


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

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.

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.

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.

Pour the beef and rice mixture into the prepared 9x13 inch baking dish. Cover the dish tightly with aluminum foil.

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.

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.

Remove the baking dish from the oven and let it rest for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.
