Ground Beef and Rice

Ingredients

• 454 g (1 lb)ground beef
• 1 mediumyellow onion, diced
• 227 g (8 oz)cremini mushrooms
• 2 clovesgarlic, minced
• 1½ teaspoonsdried Italian seasoning
• ½ teaspoonsalt
• ¼ teaspoonfreshly ground black pepper
• 285 g (1½ cups)basmati rice
• 590 ml (2½ cups)low-sodium beef broth
• 2 tablespoonsunsalted butter
• 1 tablespoonwhite vinegar
• 200 g (2 cups)shredded mozzarella cheese
• 50 g (½ cup)grated Parmesan cheese
• 1 tablespoonchopped fresh parsley or thyme

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Brown the beef

   Cook the ground beef in a large skillet over medium heat. When it is about one-third to halfway browned, add the onion and mushrooms. Continue cooking until the beef and mushrooms are browned and the onion is soft.

3. 3

   Season the mixture

   Turn the heat to low. Stir in the garlic, Italian seasoning, salt and black pepper, and cook for 1 minute.

4. 4

   Add the rice

   If your skillet is ovenproof, sprinkle the rice over the beef mixture. Otherwise, transfer the mixture to a greased 2½–3-quart casserole dish.

5. 5

   Warm the broth

   Heat the beef broth on the hob or in the microwave, then stir in the butter and vinegar.

6. 6

   Bake until tender

   Pour the broth mixture over the rice and seal the dish with aluminium foil. Bake for 30–35 minutes, or until the rice is tender. Remove from the oven and leave covered to rest for a further 10 minutes.

7. 7

   Add the cheese

   Remove the foil and fluff the rice with a fork. Sprinkle the cheeses evenly over the top and bake uncovered for 5–7 minutes, until melted. Finish with chopped parsley or thyme.

What is ground beef and rice?

This is a baked American-style casserole built around minced beef and rice, with mushrooms, onion and herbs for savoury flavour. It brings together familiar pantry ingredients in a single dish.

The recipe’s covered bake cooks the rice in beef broth, while a brief uncovered finish melts the mozzarella and Parmesan over the top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 567 calories, 30g protein, 43g carbs, 30g fat.

The rice supplies most of the carbohydrates, while the ground beef contributes protein and much of the fat. Butter and the mozzarella and Parmesan add further fat and protein; serve a portion with vegetables or salad to round out the plate.

The beef and vegetables

Brown the beef with the onion and mushrooms, adding the vegetables partway through as directed. This gives the beef time to colour while the onion softens and the mushrooms cook down.

Garlic and Italian seasoning go in over low heat for just 1 minute. Stir as they cook so the garlic does not catch.

Rice and broth

Basmati rice forms the casserole’s starchy base, while the beef broth provides the liquid it needs to cook in the oven. Spreading the rice over the beef mixture helps distribute it through the dish.

Warm the broth before adding the butter and vinegar, then pour it over the rice. Seal the dish tightly with foil so the rice can cook in the covered casserole.

How to check doneness

Begin checking after 30 minutes of baking. The recipe’s cue is tender rice; if it is not there yet, continue baking and check again within the stated 30–35-minute window.

Rest the casserole covered for 10 minutes after baking. Fluff the rice with a fork before adding the cheese.

The cheesy finish

Mozzarella melts into a stretchy topping, while Parmesan adds a savoury finish. Scatter both evenly across the surface for a consistent cheese layer.

Bake uncovered for 5–7 minutes, just until the cheese has melted. Add the parsley or thyme after the casserole comes out of the oven.

Serving ideas

Serve the casserole as a complete main dish, with a green salad or a simple portion of steamed vegetables alongside. A crisp vegetable side adds contrast to the soft rice and melted cheese.

Let the casserole rest as directed before serving, then scoop portions so each one includes rice, beef and some of the cheesy topping.

Recipe notes & tips

• Dice the onion and prepare the mushrooms before you start browning the beef.
• Stir the garlic and seasonings continuously during their 1-minute cooking time.
• Use an ovenproof skillet only if it is large enough to hold the rice and broth as well as the beef mixture.
• Seal the casserole tightly with foil before baking.
• Let the casserole rest covered for the full 10 minutes before fluffing the rice.
• Add the fresh parsley or thyme after the final bake.

Variations

• Use thyme: choose chopped fresh thyme instead of parsley for the garnish.
• Change the mushrooms: use another variety in place of cremini mushrooms.
• Adjust the seasoning: vary the Italian seasoning to suit your preference.
• Try another melting cheese: replace some or all of the mozzarella with a cheese that melts well.
• Add a green side: serve with steamed vegetables or salad for a fresher contrast.

Common mistakes to avoid

• Adding garlic too early: it can cook for too long; add it with the seasonings over low heat for 1 minute.
• Skipping the foil: the rice needs the dish sealed during baking; cover it tightly with aluminium foil.
• Serving before the rest: the recipe calls for 10 minutes covered after baking; allow that time before fluffing.
• Baking the cheese covered: remove the foil before adding the cheese and baking for the final 5–7 minutes.
• Assuming the rice is done by time alone: check that it is tender, and continue baking within the stated time range if needed.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat until piping hot throughout, in the microwave or in a covered oven-safe dish; add a small splash of broth if the rice seems dry.

Frequently asked questions