Ground Beef and Rice Casserole

How to Make Ground Beef and Rice Casserole

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1. Heat the oven to 190°C / 375°F (170°C / 340°F fan). Brown the mince in a large pan for 8 minutes, add the onion and garlic and cook for 4 minutes more.

   Mark done Start 8 min timer

2. Stir in the tomatoes, stock, purée, oregano and salt and bring to a boil.

   Mark done

3. Put the rice in a 3 litre dish, pour in the hot mince mixture and stir once. Cover tightly with foil.

   Mark done

4. Bake for 35 minutes. Remove the foil, scatter with the cheese and bake for 10 minutes more until the cheese is golden and the rice is tender.

   Mark done Start 35 min timer

Small Things That Help

• Pour in the mixture while it is hot, so the rice starts cooking straight away.
• If the rice is still firm after 35 minutes, add a splash of hot water and return the foil for 10 minutes.
• Rinse the rice to wash off surface starch and stop it clumping.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Serving Suggestions

• Green beans
• Side salad
• Sour cream
• Warm bread

Keeping and Reheating

Keeps in the fridge for up to 3 days. Reheat in the microwave with a splash of water, until steaming throughout. Do not leave cooked rice out for more than an hour.

Questions About Ground Beef and Rice Casserole

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.