Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, bell pepper (if using), and garlic. Sauté for about 3-4 minutes, until softened. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat.

Stir in the salt, pepper, oregano, and paprika. Add the drained diced tomatoes and mix everything together. Let it simmer for 2-3 minutes, then remove from heat.

In the baking dish, spread the uncooked rice evenly. Pour the beef broth (or water) over the rice. Add a pinch of salt if desired.

Spread the cooked beef mixture over the rice in the baking dish. If you’re using sour cream for extra creaminess, gently mix it into the beef mixture before layering.

Cover the casserole with aluminum foil and bake in the preheated oven for 45 minutes, or until the rice is cooked and the liquid is absorbed. Check halfway through to make sure the rice isn’t drying out—add a little more broth or water if needed.

Once the casserole is done baking, remove the foil. Sprinkle the shredded cheese over the top of the casserole and return it to the oven, uncovered, for another 5-10 minutes until the cheese is melted and bubbly.

Let the casserole cool for a few minutes before serving. Enjoy this hearty dish with a side salad or some steamed vegetables!