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Close up top shot of Ground Beef & Rice Casserole in a skillet with a spoon.
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Hamburger Rice Casserole

This one pan, gluten-free Ground Beef & Rice Casserole is SO easy to throw together and cooks perfectly on the stovetop. I've been making this easy dinner idea for years and even my picky toddler loves it. It's one of my favorite ground beef & rice recipes! The tender rice, veggies, and savory ground beef are seasoned and topped with cheesy goodness for a flavorful healthy meal the entire family will love.
Course Dinner, Main Course
Cuisine American, Latin American, Mexican
Diet Gluten Free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Servings
Calories 487kcal
Author Christine McMichael

Equipment

Ingredients

  • 2 Tablespoons olive oil
  • 1 small red onion diced
  • 1 pound ground beef
  • 1 Tablespoon minced garlic
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper diced
  • 1 1/4 cup jasmine rice uncooked
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 2 teaspoons paprika
  • 2 teaspoons oregano
  • 1 1/2 teaspoons salt
  • 2 1/2 cups low sodium chicken broth
  • 1 15-ounce can crushed tomatoes
  • 1 cup frozen corn
  • 1 15-ounce can black beans drained and rinsed
  • 1 1/2 cups chopped spinach
  • 1 1/2 cups shredded Mexican cheese

Instructions

  • Heat the olive oil in a skillet over medium heat.
  • Add in the diced red onion and sauté for about 5 minutes.
  • Add in the garlic and ground beef and cook until browned.
  • Add in the bell peppers and saute for about 3-4 minutes.
  • Add in the rice, spices, broth, tomatoes, corn, beans, and 1/2 cup of cheese.
  • Bring to a low boil.
  • Cover, reduce heat to low, and simmer for about 20 minutes, stirring halfway. Be sure to keep the heat low so the rice is able to cook fully.
  • Once cooked, stir in the chopped spinach.
  • Top with the rest of the cheese, cover, and let the cheese melt for 1-2 minutes.
  • Garnish with cilantro and enjoy!

Notes

HOW TO STORE:
Allow it to cool completely and transfer it to an airtight container.
  • Refrigerator - Store it in the fridge for up to 3-4 days.
  • Freezer - Freeze for up to 3 months!
  • Reheating - Add a splash of water or broth and microwave for 2-3 minutes from the fridge or 4-5 minutes from the freezer. You can also reheat it in the oven or stovetop!
TIPS:
    • Make it Low-Carb - Replace the rice with cauliflower rice and reduce the chicken stock to 1/2 cup.
    • Swap the Protein - Ground chicken and ground turkey would both be excellent options for this recipe!
    • Make it Vegetarian - Use plant-based crumbles made from seitan or tofu in place of beef for a meatless option.
    • Save Time - Use microwave rice packets instead of uncooked rice. Microwave the rice, add it to the skillet with just 1/2 cup broth, and drop the cooking time to just 5 minutes!

Nutrition

Serving: 1.5Cups | Calories: 487kcal | Carbohydrates: 45g | Protein: 29g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 76mg | Sodium: 851mg | Potassium: 675mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2031IU | Vitamin C: 48mg | Calcium: 249mg | Iron: 4mg