Beefy Tomato Rice Recipes

Steps:

• In a large skillet over medium heat, cook the beef, celery, onion and pepper until meat is no longer pink and vegetables are tender; drain. , Add the corn, soup, water and Italian seasoning; bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 10 minutes or until rice is tender.

Steps:

• In a large saucepan over medium heat, heat the oil. Add the rice, onion and bell pepper and saute for 5 minutes, or until onions are tender. Add the ground beef and saute until browned. Drain excess oil and fat.
• Add the corn, tomato sauce, ketchup and water. Reduce heat to low, cover and simmer for 20 minutes or until rice is cooked, stirring occasionally. Season with salt, pepper and garlic powder to taste.

Steps:

• Cut a thin slice off the top of each tomato and discard; remove core. Carefully scoop out pulp, leaving a 1/2-in. shell. Reserve 1 cup pulp (discard remaining pulp or save for another use). Invert tomatoes onto paper towels to drain. , In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the basil, salt, pepper and reserved tomato pulp; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until the liquid has evaporated. Stir in the rice, cheese and egg; heat through. Spoon into tomato shells. , Place in a shallow 2-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Steps:

• In a large skillet, cook the ground beef, onion, green pepper and garlic until meat is no longer pink; drain. Stir in the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the rice is tender. Stir in tomato paste and cook until heated through. Serve with French bread.

Steps:

• In a blender, add the tomato, booze and spices; blend until smooth.
• Pour over ice into a frosty Mason jar and garnish by placing a large piece of jerky in the glass.

Steps:

• In a large pot heat the olive oil over medium heat.
• Add the onion and garlic to the pot and cook for 3-4 minutes, stirring, until the onion softens.
• Add the ground beef to the onions, breaking up with a spoon and cook until no longer pink.
• Next add the salt, pepper, oregano and the one shake of cayenne pepper to the beef and stir to combine.
• Now pour in the chicken stock, pasta sauce and Rotel. Stir and bring to a simmer for 10 minutes.
• Whisk in the cream cheese until smooth then add 1/2 of the fresh basil.
• Pour in the pasta, stir and let cook for 10 minutes, covered, stirring halfway through cooking.
• Spoon into bowls and garnish with the leftover basil.
• *Note: The cream cheese will look lumpy when it first goes in -- WITH A WIRE WHISK, keep whisking it and it will blend until you see no white cream cheese left.

Steps:

• In a Dutch oven or soup kettle, brown beef in oil. Add water; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add tomatoes, bouillon and seasonings; cover and simmer for 1 hour. Add carrots, celery, onion and rice. Simmer for 30-40 minutes or until beef and rice are tender.

Steps:

• In a large saucepan over medium heat, heat the oil.
• Add the rice, onion and bell pepper and saute for 5 minutes, or until onions are tender.
• Add the ground beef and saute until browned.
• Drain excess oil and fat.
• Add the corn, tomato sauce, ketchup and water.
• Reduce heat to low, cover and simmer for 20 minutes or until rice is cooked, stirring occasionally.
• Season with salt, pepper and garlic powder to taste.

Steps:

• In a 3-cup microwave-safe dish, melt butter. Stir in the rice and onion. Microwave, uncovered, on high for 2-3 minutes or until rice is lightly browned and onion is tender, stirring once. Add broth. , Cover and cook on high for 13-15 minutes or until liquid is absorbed. Stir in the green onion, tomato and parsley.

Steps:

• In a large skillet, cook beef with onion, green pepper and chili flakes until meat is browned; drain fat, then add in garlic, thyme, basil and chili powder, continue to cook until meat is browned (about 8 minutes).
• Stir in the next 6 ingredients; bring to a boil.
• Reduce heat; cover, and simmer for 20 minutes, or until liquid is absorbed, and rice is tender.