Mouthwatering Ground Beef And Rice Casserole: One Dish Comfort

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place a large skillet over medium high heat. Add the 1.5 lbs of ground beef. Note: Do not add oil; the beef has enough fat to render out.
3. Brown the beef for 8 minutes until deeply browned and crispy on the edges. Use a slotted spoon to remove the beef, leaving about 2 tablespoons of fat in the pan.
4. Add the diced onion and green bell pepper to the hot fat. Sauté for 5 minutes until the onions are translucent and fragrant.
5. Stir in the 3 cloves of minced garlic, 1 tsp smoked paprika, and 1 tsp dried oregano. Cook for 1 minute until the garlic is golden but not burnt.
6. Add the 1.5 cups of unrinsed rice directly to the skillet with the vegetables. Sauté for 3 minutes until the rice smells nutty and looks slightly opaque.
7. Return the browned beef to the skillet and stir to combine.
8. In a separate bowl, whisk together 2.5 cups of beef bone broth, the can of condensed soup, and 1 tbsp of Worcestershire sauce.
9. Pour the liquid mixture over the beef and rice. Bring to a gentle simmer for 2 minutes until the liquid begins to thicken slightly.
10. Transfer the mixture to a 9x13 inch baking dish. Cover tightly with aluminum foil. Note: A tight seal prevents steam from escaping, which is vital for the rice.
11. Bake for 30 minutes. Remove the foil and check the rice.
12. Sprinkle the 2 cups of sharp cheddar and 1/2 cup of Parmesan over the top.
13. Bake uncovered for another 15 minutes until the cheese is bubbly and the edges are slightly charred. Let it rest for 5 minutes before serving to allow the sauce to set.