Scale

1 lb ground beef

1 cup uncooked long grain white rice

1 small onion, diced

2 cloves garlic, minced

1 (10.5 oz) can cream of mushroom soup

1 (10.5 oz) can cream of chicken soup

1 ½ cups shredded cheddar cheese

2 cups beef broth

1 tsp salt

½ tsp black pepper

1 tsp Worcestershire sauce

1 tbsp olive oil

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1. Preheat oven to 350°F and grease a 9×13 baking dish.

2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft, about 2 minutes.

3. Add ground beef and cook until browned. Drain excess fat.

4. Stir in uncooked rice, soups, broth, Worcestershire sauce, salt, and pepper.

5. Transfer the mixture to the baking dish. Cover tightly with foil.

6. Bake for 50 minutes, remove foil, sprinkle with cheddar cheese.

7. Return to oven and bake uncovered for 10–15 minutes or until cheese is bubbly.

8. Let rest for 5 minutes before serving.

Use instant rice to speed up cooking.

Add peas, mushrooms, or bell peppers for more vegetables.

Freeze leftovers in an airtight container up to 3 months.