In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat if necessary.
Add diced onion, bell pepper, and minced garlic to the skillet with the ground beef. Sauté until the vegetables are softened, about 5 minutes.
Stir in the uncooked white rice, condensed tomato soup, and beef broth. Season with salt and pepper to taste. Bring the mixture to a simmer.
Transfer the beef and rice mixture to a greased 9x13-inch casserole dish, spreading it out evenly.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30-35 minutes, or until the rice is cooked through and the liquid is absorbed.
Remove the foil, sprinkle the shredded cheddar cheese evenly over the casserole, and return it to the oven, uncovered, for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Once done, remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped parsley if desired, then serve hot and enjoy!
Stay updated for more !