01 -
Set your oven to 375°F (190°C) and give a 9×13-inch dish a light coat of oil or spray.
02 -
Warm up a big skillet on medium-high heat. Toss in the meat and cook it till it browns, making sure to break it apart as it cooks. Add a splash of olive oil if things get sticky. Then, stir in garlic, onion, and red pepper (if using). Let it soften for about 3–4 minutes. Sprinkle in your paprika, oregano, salt, and pepper.
03 -
Add rice to the skillet and stir it in with the beef. Pour in your broth, tomatoes (with the juice), and any veggies you're using. Heat it just till it starts bubbling a bit.
04 -
Pour the beef and rice combo into the dish you prepped earlier. Cover it snugly with foil so it doesn’t dry out. Bake it for 30–35 minutes, checking that the rice has softened and the liquid's gone.
05 -
In a small mixing bowl, combine the breadcrumbs, grated cheddar, and melted butter. Spread this mix evenly on top of the baked casserole.
06 -
Pop the dish back in, leave the foil off, and bake for another 10–12 minutes. You’ll want the cheesy top to turn golden and bubbly. Cool for about 5 minutes before digging in.