1. Preheat your oven to 350°F (175°C).

2. In a large skillet over medium heat, brown the ground beef until it’s no longer pink, then drain off any excess fat.

3. Add the chopped onion and green bell pepper to the skillet and cook until the vegetables are tender, about 5 minutes.

4. Stir in the uncooked rice, diced tomatoes (with juice), beef broth, salt, black pepper, garlic powder, and paprika. Bring the mixture to a boil.

5. Transfer the mixture to a 9×13-inch baking dish and cover tightly with aluminum foil.

6. Bake in the preheated oven for 45 minutes, or until the rice is tender and liquid is absorbed.

7. Remove the foil, sprinkle the casserole with shredded cheddar cheese, and return to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.

For a little extra flavor, you might consider adding a can of corn or black beans to the mix. If you prefer a bit of heat, a pinch of crushed red pepper or a diced jalapeño can give it a nice kick. For a creamier version, stir in a cup of sour cream before topping with cheese. You can also swap the ground beef for ground turkey or even shredded rotisserie chicken for a lighter alternative. Feel free to get creative with the vegetables based on what you have available — mushrooms, zucchini, or diced carrots would all be lovely additions.