Beef N Rice Bake Recipes

Steps:

• Brown beef with onion (if using) and drain.
• Add rice, soup, water, celery, peppers (if using), salt and black pepper, mix well.
• Place in greased two-quart casserole dish and bake, covered, for 1 hour and 15 minutes at 350 degrees F.
• Serve and enjoy!

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir rice portion of packaged rice mix into beef; cook and stir until rice is lightly browned, about 5 minutes. Pour water into beef and rice, stir seasoning packet from rice into mixture, and cover skillet. Bring to a boil, reduce heat to low, and simmer until the liquid has been almost completely absorbed, about 30 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Heat a large skillet over medium-high heat. Add ground beef and start to brown, then add onion, garlic, and taco seasoning. Cook until beef is no longer pink, 5 to 7 minutes. Drain and discard any excess oil. Add beans, tomatoes, spinach, chicken broth, 1 cup Mexican blend cheese, rice, and salsa. Pour into the prepared casserole dish.
• Bake in the preheated oven until rice is cooked, 45 to 50 minutes. Take out of the oven, sprinkle with remaining cheese, and bake until cheese is melted, about 10 minutes more.

Steps:

• Preheat oven to 475 degrees. Combine breadcrumbs, Parmesan, and 1 tablespoon oil. In a large cast-iron skillet, bring meat sauce to a rapid simmer over high. Stir in rice and remove from heat. Top with onion, then carefully arrange zucchini in a single, slightly overlapping layer. Season with salt and pepper, drizzle with remaining tablespoon oil, and top with breadcrumb mixture. Return to heat and bring to a simmer. Cover with foil and bake 10 minutes. Remove foil and bake until rice is cooked through and breadcrumbs are golden, about 10 minutes more. Let cool 5 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell pepper, tomato, and Worcestershire sauce. Cook and stir until pepper has slightly softened, about 5 minutes. Strain 1/2 of the liquid from the canned diced tomatoes into the mixture.
• Stir diced tomatoes, onion, garlic, oregano, basil, salt, and pepper into the ground beef mixture. Simmer until some of the liquid has reduced, about 10 minutes. Add rice and mix well. Transfer to a casserole dish and sprinkle Cheddar cheese on top.
• Bake in the preheated oven until filling is heated through and cheese is melted, about 45 minutes.

Steps:

• Grease a 1-1/2-quart casserole dish.
• In a large frypan, cook the bacon until crisp; set aside to a plate and crumble.
• To the bacon drippings add ground beef, with rice, onion, garlic and green pepper (if using) in the bacon drippings until beef is no longer pink; drain the fat/drippings.
• Add in the cooked bacon, Parmesan cheese (if using) seasoning salt and pepper to taste, paprika, stuffed olives, tomato juice and boiling water (do not add in the grated cheddar cheese); mix to combine well.
• Set oven to 300 degrees.
• Transfer the mixture to a prepared dish.
• Cover tightly, and bake for 1 hour.
• Uncover, sprinkle with grated cheddar cheese, and continue baking for another 10-15 minutes, or until cheese has melted, and the rice is done to desired tenderness.

Steps:

• In a large skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Stir in the rice, peppers, mushrooms, soy sauce, butter and brown sugar; heat through. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes. Sprinkle with chow mein noodles. Bake, uncovered, 5-10 minutes longer or until the noodles are crisp.

Steps:

• In a large saucepan, saute rice and garlic in butter until golden brown. Stir in water, carrots, bouillon, parsley, salt, basil and onion. Bring to a boil. reduce heat; cover and simmer for 5 minutes. Stir in beef. Transfer to a greased 9-in. square baking dish. Cover and bake at 325° for 45 minutes, stirring twice. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Steps:

• In large saucepan, cook ground beef or pork and garlic until meat is browned.
• Drain off fat.
• Remove from pan and set aside.
• In same saucepan, cook uncooked rice in butter until golden brown, stirring frequently.
• Stir in water, carrot, bouillon, parsley, onion, salt and basil.
• Bring to boil.
• Reduce heat; cover and simmer for 5 minutes.
• Stir in meat mixture.
• Turn half into a 1 1/2 quart casserole.
• Sprinkle with a layer of cheese.
• Top with remaining meat mixture.
• Bake at 325°F oven for 45 minutes, stirring twice.
• Sprinkle with remaining cheese.
• Bake, uncovered, 5 minutes longer or until cheese melts.

Steps:

• Season the beef with the seasonings listed.
• Cook the rice with a rice cooker, using suitable amount of water as usual.
• Add oil and salt and stir well before starting cooking the rice.
• Beat the eggs well.
• When the rice is cooked and the rice cooker says"keep warm", add the seasoned beef and eggs into the rice.
• Stir the ingredients well inside the rice cooker.
• Close the lid until the beef is totally cooked.
• If it is not salty enough, add further soy sauce into the rice to suit your taste.
• Serve hot.

Steps:

• Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. , Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1 tablespoon cheese; roll up., Place in an ungreased 13x9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° until the cheese is melted, 20-25 minutes.

Steps:

• Crumble beef into an ungreased 2-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until no longer pink; drain. Stir in the remaining ingredients. Cover and heat on high for 9-10 minutes or until rice is tender. Let stand for 5 minutes before serving.

Steps:

• In a large bowl, combine the beef, 3/4 cup tomato sauce, bread crumbs, onion, green pepper if desired and seasonings. Press evenly onto the bottom and up the sides of an ungreased 9-in. pie plate, forming a crust., In another large bowl, combine the tomato paste and remaining tomato sauce. Stir in the rice and 3/4 cup cheese; pour into crust. Place pie plate on a baking sheet. , Cover and bake at 350° for 25 minutes or until the meat is no longer pink. Uncover; drain. Sprinkle with remaining cheese. Bake 10-15 minutes longer or until the cheese is melted. Let stand for 5 minutes before cutting.

Steps:

• Cook the rice according to package directions.
• Meanwhile, in a large skillet cook ground beef, celery & onion until beef is brown & veggies are tender (drain fat).
• Trim the ends from the zucchini & cut it in half lengthwise then slice crosswise. You can use any veggie(s) really, I like this with grilled peppers myself.
• In a 13x9x2 inch baking dish combine meat mixture, rice, zucchini, tomatoes, milk, mushrooms, soup mix, basil & pepper (I tend to add chili powder too). Mix well.
• Bake, covered, at 375 for 30-35 minutes or until heated through.
• You may add the shredded cheddar during the last few minutes of cooking or use as a topping before serving.
• Stir before serving.

Steps:

• Place the ground beef, onion, garlic, and green bell pepper in a saucepan over medium heat, and cook until beef is evenly brown. Drain grease.
• Mix rice, broth, water, bouillon, tomatoes, and corn into the saucepan. Season with pepper. Bring to a boil. Reduce heat to low, cover, and simmer 25 minutes. Top with mozzarella and Monterey Jack cheeses to serve.