Stir in the uncooked rice, beef broth, diced tomatoes (with their juices), Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
Once simmering, reduce the heat to low, cover the skillet, and let it cook for about 15 minutes, or until the rice is almost tender and most of the liquid is absorbed.
Remove the skillet from the heat and stir in 1 cup of shredded cheddar cheese until melted and well combined.
Transfer the beef and rice mixture to the prepared baking dish. Spread it out evenly in the dish.
Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the beef and rice mixture.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
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