Ingredients:

  • 1 lb (450 g) ground beef, preferably lean
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (14.5 oz/400 g) diced tomatoes, undrained
  • 1 cup (240 mL) beef stock
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup (200 g) long-grain rice
  • 1 cup (240 mL) heavy cream
  • 1 cup (100 g) shredded cheese
  • ½ cup (120 mL) sour cream
  • Fresh parsley or chives for garnish (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large skillet, sauté the onion, garlic, and bell pepper until softened, about 3-5 minutes.
  3. Add ground beef, breaking it apart with a spoon, and cook until browned.
  4. Stir in diced tomatoes, beef stock, paprika, oregano, salt, and pepper. Let simmer for 5 minutes.
  5. Meanwhile, cook rice according to package instructions or use pre-cooked rice.
  6. In a bowl, whisk together heavy cream, sour cream, and half of the shredded cheese.
  7. Combine cooked rice with the beef mixture and cream mixture. Mix well.
  8. Transfer the casserole to a greased baking dish and top with remaining cheese.
  9. Bake in the preheated oven for 25-30 minutes, until bubbly and golden on top.
  10. Let cool for 5 minutes before garnishing with chopped herbs and serving.