Brown hamburger meat in a skillet.

Add chopped onions and celery to the skillet and cook until softened.

Drain off any excess fat from the skillet.

In the same skillet, combine the browned meat, onions, celery, uncooked rice, cream of mushroom soup, garlic powder, salt, pepper, and shredded cabbage.

Pour Ro-Tel tomatoes into a blender and blend briefly.

Add the blended Ro-Tel tomatoes to the meat mixture in the skillet and stir to combine.

Pour the entire mixture into a casserole dish.

Cover the casserole dish with a lid or aluminum foil.

Bake in a preheated oven at 350°F (175°C) until the rice is tender, approximately 60 to 90 minutes.

Remove the casserole from the oven and sprinkle shredded Velveeta cheese over the top.

Let the casserole stand for a few minutes to allow the cheese to melt before serving.