Baked Beef And Veggies With Rice Recipes

BEEF AND RICE WITH VEGGIES

Steps:

• Heat oil in large pot over high heat. Add onion, capsicum and garlic. Cook for 1 minute.
• Add beef, cook until brown, breaking it up as you go.
• Add tomato paste, salt, pepper, onion powder, oregano, cumin and cayenne pepper. Cook for 1 minute.
• Turn heat down to medium. Add rice and beef broth, mix well. Add frozen veggies and bay leaf, then stir.
• Place lid on, lower heat to medium low so it's simmering gently. Cook for 12 - 15 minutes (might even take longer) until all liquid is absorbed (tilt pot to check). The rice should be just cooked, but will be wet.
• Remove from heat. Quickly toss spinach on top of the rice and put the lid back on. Leave to rest for 10 minutes.
• Fluff rice and mix through wilted spinach with a fork. Adjust salt if desired. Serve!

SPANISH BEEF AND RICE BAKE RECIPE

Steps:

• Preheat oven to 375 degrees F.
• Brown the ground beef in a large skillet over medium-high heat, lower heat to medium low heat. Stir in the onion, green bell pepper, tomatoes, water, salsa, rice, chili sauce, salt, brown sugar, cumin, Worcestershire sauce, and pepper.
• Let simmer for about 30 minutes, stirring occasionally.
• Pour mixture into a 9x13-inch casserole dish sprayed with nonstick cooking spray.
• Press down firmly into the pan, then spread refried beans on the top and sprinkle with the shredded cheddar cheese.
• Bake in preheated oven for 10 to 15 minutes, or until cheese is melted and bubbly.
• Garnish with chopped fresh cilantro and diced tomatoes.

BAKED RICE AND VEGETABLES IN BROTH

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a 9 x 13 inch baking dish combine white rice, wild rice, brown rice, mushrooms, broccoli, carrots, bell pepper, onion, salt, onion flakes, paprika, black pepper and broth. Mix well; cover.
• Bake in preheated oven for 30 minutes, or until cooked through; stir once during baking.

BROWN RICE VEGETABLE CASSEROLE

Steps:

• In a greased 3-qt. baking dish, combine the broth, rice, 1 cup onion, soy sauce, butter and thyme. Cover and bake at 350° for 65-70 minutes or until rice is tender., Meanwhile, in a large skillet, saute the cauliflower, broccoli, peppers, garlic and remaining onion in oil until crisp-tender; spoon over rice mixture. , Cover and bake for 10 minutes. Uncover and sprinkle with cashews and cheese if desired. Bake 5-7 minutes longer or until cheese is melted.

BAKED BEEF AND VEGGIES WITH RICE

Steps:

• In a large oven-proof fry pan (I use cast iron), brown the beef until no longer pink, about 8-10 minutes. If the beef is really lean, add a little oil to the pan so it doesn't stick.
• Stir in the grated garlic, salt and pepper.
• Remove beef with a slotted spoon to a bowl and set aside. Do not drain the pan.
• Add the onion and pepper to the pan and saute until onion becomes translucent, about 5 minutes. Add mushrooms and continue to cook another 5-7 minutes.
• In the meantime, mix together the chopped tomatoes, tomato paste, Worcestershire sauce, chili pepper, brown sugar and wine.
• Return the meat to the pan and mix thoroughly.
• Add the tomato mixture and stir to combine.
• Lower heat and let simmer for 5-10 minutes. If mixture seems dry, add some more wine.
• While mixture is simmering, preheat your oven to 190C/375°F.
• Put the pan in the oven and bake for 30-40 minutes.
• Sprinkle the cheese over top and return to oven for a further 5-10 minutes until cheese melts and starts to turn golden.
• Remove from oven and let sit 5 minutes.
• Serve over rice.

STUFFED PEPPER RICE BAKE

Steps:

• Combine ground beef and onion in a large skillet and cook over medium heat until onion is soft and translucent, 7 to 8 minutes. Add garlic and cook until fragrant, 30 to 45 seconds. Drain extra grease.
• Add tomato soup, diced tomatoes, water, rice, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 10 minutes.
• Stir in diced peppers and cook until rice is tender, 15 to 20 minutes. Top with mozzarella cheese, cover, and let sit until cheese has melted, 5 to 7 minutes.

20-MINUTE VEGETABLE BEEF AND RICE SKILLET

Steps:

• Brown meat with onions in large skillet; drain.
• Add tomatoes, broth and frozen vegetables; stir. Bring to boil, stirring occasionally.
• Stir in rice and cheese; cover. Remove from heat. Let stand 5 min.

BAKED BEEF AND RICE BAKE

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.

BAKED BEEF AND BROWN RICE

Steps:

• In a greased 13x9-in. baking dish, layer rice, onion, carrots, beef and green pepper. Sprinkle with salt. Combine the tomato juice, Worcestershire sauce and basil; pour over the top. Sprinkle with cheese and wheat germ. cover and bake at 350° for 1-1/2 hours or until the rice is tender.