Ingredients
- 500g (1 lb) ground beef
- 250g (8–9 oz) mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup uncooked long-grain rice
- 2 1/2 cups beef broth
- 1/2 cup sour cream or heavy cream
- 1 cup shredded cheese (cheddar or a blend)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme or Italian seasoning
- Salt and pepper, to taste
- Optional: chopped parsley for garnish
Instructions
1. Preheat and Prep
- Preheat oven to 180°C (350°F).
- Grease a 9×13-inch baking dish lightly with olive oil or cooking spray.
2. Cook the Beef and Veggies
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and sauté 3–4 minutes until translucent.
- Add minced garlic and cook 30 seconds until fragrant.
- Add ground beef and cook until browned, breaking it apart with a spoon.
- Add sliced mushrooms and cook 4–5 minutes until softened.
- Season with salt, pepper, and thyme/Italian seasoning.
3. Combine with Rice
- Stir in uncooked rice, mixing evenly with the beef and mushrooms.
- Pour in beef broth and bring to a gentle simmer for 1–2 minutes.
- Remove from heat and stir in sour cream or heavy cream.
4. Bake
- Transfer mixture to the prepared baking dish.
- Sprinkle shredded cheese evenly on top.
- Cover with foil and bake 25–30 minutes.
- Remove foil and bake an additional 10–15 minutes, until cheese is melted and bubbly, and rice is fully cooked.
5. Serve
- Let the bake rest 5 minutes before serving.
- Garnish with chopped parsley if desired.
💡 Tips:
- For extra flavor, add a splash of Worcestershire sauce or soy sauce to the beef mixture.
- You can swap white rice for brown rice, but cooking time may increase.
- Optional: add frozen peas or spinach for a veggie boost.
