Instructions
Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a skillet over medium heat, cook the ground beef and diced onion until the beef is browned and cooked through. Drain any excess fat.
Step 3: Stir in tomato sauce, garlic powder, black pepper, and paprika. Simmer for 2-3 minutes.
Step 4: In a greased 9×13-inch baking dish, combine the uncooked rice and beef broth. Stir in the beef mixture.
Step 5: Cover tightly with aluminum foil and bake for 45-50 minutes, or until rice is tender.
Step 6: Remove foil, sprinkle cheddar cheese over the top, and return to oven for 5-7 minutes until cheese is melted and bubbly.
Step 7: Garnish with chopped parsley if desired. Serve hot.
Storage Information
Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual servings in the microwave or oven. This casserole can also be frozen for up to 2 months; thaw before reheating.
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