Description
This Classic Ground Beef and Rice Casserole is a hearty, flavorful one-pan meal packed with seasoned ground beef, vibrant bell peppers, and tender jasmine rice. Enhanced with a blend of spices like cumin, chili powder, and paprika, and enriched with nutritious additions like fresh spinach, black beans, and corn, this casserole offers a comforting and satisfying dish that’s perfect for weeknight dinners. Topped with melted Mexican cheese and a splash of fresh lime juice, it beautifully balances savory and fresh flavors in every bite.
Ingredients
Scale
Protein and Vegetables
- 1 lb ground beef
- 1 small red onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1.5 cups fresh spinach
- 1 cup corn (frozen or fresh)
- 15 oz canned black beans, rinsed and drained
Grains and Liquids
- 1.25 cups jasmine rice
- 2.75 cups chicken broth (Swanson recommended)
- 15 oz canned diced tomatoes
Spices and Flavorings
- 3 tbsp olive oil
- 1.5 tbsp minced garlic
- 2.5 tsp ground cumin
- 1.5 tsp chili powder
- 2.5 tsp paprika
- 2 tsp oregano
- 1.75 tsp salt
- 1 tbsp fresh lime juice
Cheese
- 1.5 cups shredded Mexican cheese
Instructions
- Prepare the Ingredients: Dice the red onion, red bell pepper, and green bell pepper. Mince the garlic and rinse and drain the canned black beans. Measure out all spices and other ingredients to be ready for cooking.
- Sauté the Aromatics and Ground Beef: Heat 3 tablespoons of olive oil in a large skillet or oven-safe pan over medium heat. Add the diced red onion and minced garlic and sauté until fragrant and translucent, about 2 to 3 minutes. Add the ground beef and cook until browned, breaking it apart with a wooden spoon as it cooks, about 6 to 8 minutes.
- Add Peppers and Spices: Stir in the diced red and green bell peppers, ground cumin, chili powder, paprika, oregano, and salt. Cook for another 3 to 4 minutes until the peppers soften slightly and the spices are well incorporated.
- Combine Rice and Liquids: Add the jasmine rice to the meat and vegetable mixture and stir well to coat the rice in the spices and juices. Pour in the chicken broth and canned diced tomatoes with their juice. Stir everything together and bring the mixture to a gentle boil.
- Simmer the Casserole: Reduce the heat to low, cover the skillet or transfer everything to a casserole dish if using a separate one, cover tightly with a lid or foil, and let it simmer gently for about 15 minutes, or until the rice is tender and has absorbed most of the liquid.
- Add Beans, Corn, and Spinach: Carefully uncover and stir in the rinsed black beans, corn, and fresh spinach. Cover again and allow the spinach to wilt and everything to heat through for about 3 to 5 minutes.
- Add Cheese and Lime Juice: Sprinkle the shredded Mexican cheese evenly over the top of the casserole. Cover once more and let it melt for 3 to 4 minutes. Once melted, drizzle the fresh lime juice over the casserole for freshness and give a gentle stir before serving.
- Serve Warm: Spoon the casserole onto plates or bowls and enjoy this comforting, flavorful meal.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Use vegetable broth to make the dish vegetarian—just omit the ground beef.
- For extra spiciness, add a diced jalapeño or sprinkle with cayenne powder.
- Leftovers store well in the refrigerator for up to 3 days and reheat well in the microwave or oven.
- To make this dish gluten free, ensure that the chicken broth and canned products are certified gluten free.
