An easy-to-assemble meal that’s perfect for busy weeknights.
YIELDS: 6 serving(s)
PREP TIME: 40 mins
TOTAL TIME: 1 hr 45 mins
Ingredients
- 2 Tbsp. olive oil, plus
more for the baking dish -
1 medium yellow onion,
chopped -
1 red bell pepper, cut into
1-inch pieces -
1 green bell pepper, cut
into 1-inch pieces -
1 lb. ground beef (80/20) -
2 Tbsp. tomato paste -
1 1/2 tsp. kosher salt -
1 tsp. ground cumin -
1 tsp. paprika -
1/2 tsp. black pepper -
4 garlic cloves, finely
chopped -
4 vine-ripened tomatoes,
chopped -
1 large zucchini,
quartered lengthwise and
sliced -
2 cups chicken broth
Directions
1.) Preheat the oven to 350°F. Grease a 3-quart
baking dish with oil.
2.) In a large skillet, heat the oil over medium heat.
Add the onion, red bell pepper, and green bell
pepper and cook, stirring occasionally, until
softened, 3 to 5 minutes. Add the ground beef
and cook, breaking up the meat with a wooden
spoon, until the beef is cooked through and
browned, 6 to 8 minutes. Add the tomato paste,
salt, cumin, paprika, black pepper, and garlic;
cook, stirring frequently, until fragrant. Add the
tomatoes and zucchini and cook until softened,
3 to 5 minutes.
3.) Stir in the chicken broth, rice, parsley,
Worcestershire sauce, and 1 cup of the cheese.
Remove from heat and spoon the mixture into
the prepared baking dish and cover with
aluminum foil.
4.) Bake until the rice is tender and the liquid is
absorbed, 50 minutes to 1 hour. Remove the foil
and stir the casserole. Sprinkle with the
remaining 1 cup cheese. Increase the oven to
broil.
5.) Broil until the cheese is melted and bubbly, 2 to
3 minutes. Allow to cool 5 minutes before
sprinkling with more parsley and serving
Recipe and Picture from: thepioneerwoman
