Alex's Burger-n-Rice Casserole

I started a new job yesterday, so Alex has been in charge of cooking supper the last couple of days. Tonight, he made up a new casserole and it is AMAZING. All three of us loved it and I told him he could make it again any time. Then I proceeded to ask him for the recipe, so I could share it with everybody. So here we go, Alex's Burger-n-Rice Casserole!

2 cups of long-grain rice, uncooked (do not use instant or minute rice)
1+ lb ground beef
1 can of chili style kidney beans, drained
1/2 cup chopped green pepper
1 1/2 cups diced carrots
1 cup diced onions
2 tbsp (approx) minced garlic
1 1/2 tsp Club House Italian Seasoning
Dash basil
Dash sage
Salt and pepper to taste
2 cups of shredded cheese (1 cup mozza, 1 cup old cheddar)

Cook rice according to directions on package, set aside.
Brown rice with 1 teaspoon italian seasoning. Drain and set aside.
Preheat oven to 350F.
In a large wok, stir fry onions, carrots, green peppers, the rest of the italian seasoning, basil, sage, salt, pepper and garlic until the onions are clear.
Mix in rice, kidney beans and hamburger.
Put in a casserole dish (or two), cover with the shredded cheese, and bake in the preheated oven for 20 minutes.

Note: This makes a HUGE amount of food, so make sure you use a really big wok. That's also why I said the (or two) when I spoke of the casserole dish. It might be too much to fit in one dish.