Ingredients:

  • 1 tbsp olive oil (15 ml)
  • 1 large yellow onion, diced (approx. 1 cup / 150g)
  • 1 green bell pepper, diced (approx. 1 cup / 150g)
  • 1 lb ground beef (80/20 blend preferred) (450g)
  • 1 tsp garlic powder (5 ml)
  • 1 tsp onion powder (5 ml)
  • 1/2 tsp dried oregano (2.5 ml)
  • 1/4 tsp red pepper flakes (optional) (1.25 ml)
  • 1 (14.5 oz) can diced tomatoes, undrained (411g)
  • 1 (8 oz) can tomato sauce (227g)
  • 1 tsp Worcestershire sauce (5 ml)
  • Salt and black pepper to taste
  • 1 cup long-grain white rice, uncooked (185g)
  • 2 cups chicken broth (475 ml)
  • 2 cups shredded cheddar cheese (225g)
  • 1 cup shredded mozzarella cheese (115g)
  • 1/4 cup grated Parmesan cheese (25g)

Instructions:

  1. Combine rice and chicken broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 18 minutes, or until rice is cooked and liquid is absorbed. Fluff with a fork.
  2. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes.
  3. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in garlic powder, onion powder, oregano, red pepper flakes (if using), diced tomatoes, tomato sauce, and Worcestershire sauce. Season with salt and pepper. Simmer for 5 minutes, stirring occasionally.
  5. Spread the cooked rice evenly in the bottom of the baking dish. Top with the ground beef mixture.
  6. Sprinkle the cheddar, mozzarella, and Parmesan cheese evenly over the beef mixture.
  7. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly and lightly golden brown.
  8. Let the casserole rest for 5-10 minutes before serving.