Beef And Rice Dish Recipes

EASY BEEF AND RICE

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.

BEEF AND RICE DISH

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.

BEEF AND RICE

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.

CREAMED BEEF WITH RICE

Steps:

• Bring the rice and water to a boil in a pot. Reduce heat to low, cover, and cook 20 minutes.
• Place the beef in a bowl, sprinkle with Worcestershire sauce, and season with salt and pepper.
• Heat the oil in a skillet over medium heat. Mix in the onion, 1/2 the green bell pepper, 1/2 the red bell pepper, ginger, and garlic. Cook and stir until vegetables are tender.
• Transfer beef to the skillet, and cook until evenly brown. Mix in the mushrooms. Reduce heat to low, and simmer 5 minutes. Stir in heavy cream and cornstarch as needed to thicken the sauce. Mix in the remaining green bell pepper and red bell pepper. Remove from heat, and transfer to a large bowl (not the one used to season the beef). Mix cooked rice into the bowl with the beef. Serve garnished with parsley.

BEEF 'N' RICE HOT DISH

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Add onion, green pepper, salt and pepper; cook and stir over medium heat until vegetables are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes.

GRANDMA'S RICE DISH

Steps:

• Preheat oven to 350°. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain., Stir in rice, tomatoes, corn, olives, bacon and seasonings; heat through. Stir in 1 cup cheese until melted., Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Toss bread crumbs with butter; sprinkle over top., Bake, uncovered, 15-20 minutes or until cheese is melted.

SPICED RICE WITH BEEF

Steps:

• Blitz the ginger and garlic to a paste in a small food processor. Put the beef in a large bowl and add the ginger-garlic paste, the allspice, cloves, 2 tsp black pepper and 2 tsp salt. Mix to coat the beef, then cover and leave to marinate for 30 mins. Will keep chilled for up to a day.
• Heat the oil in a large ovenproof pan over a medium heat and cook the onion for 8 mins until soft and translucent. Tip the beef and any leftover marinade into the pan and sizzle for 10 mins until the beef starts to caramelise in places.
• Add the cardamom pods, cinnamon sticks, thyme, all- purpose seasoning and stock. Bring to a simmer, then cover and reduce the heat to low. Cook for 1 hr, then remove the lid and cook for another 30 mins. The beef should be tender but still holding together. Heat the oven to 180C/160C fan/gas 4. Leave to cool completely, then seal in an airtight container and freeze for up to two months.
• Tip the rice into the beef mixture with just enough water to cover it by about 1cm. Stir, then dot the butter over the top. Cover and bake in the oven for 30 mins. Fluff the rice up with a fork and serve with Ghanaian gravy (see 'Goes well with').

KOREAN BEEF AND RICE

Steps:

• In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

MEXICAN BEEF AND RICE

Steps:

• Place beef, bell peppers, and onion into a Dutch oven over medium heat. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Add garlic and cook for 1 minute. Add diced tomatoes with chiles, black beans, corn, chicken broth, rice, sazon, and taco seasoning. Mix into beef.
• Cover and cook over medium-low heat until rice is cooked through and tender, 20 to 25 minutes.

SOUTHWESTERN BEEF AND RICE SKILLET

Steps:

• In a large skillet, cook beef, onion, green pepper and jalapeno over medium heat until meat is no longer pink and vegetables are tender, 8-10 minutes, breaking beef into crumbles; drain., Add rice, tomatoes, broth and seasonings. Bring to a boil, then reduce heat. Simmer, covered, until liquid is absorbed, about 5 minutes. Fluff with a fork. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.

BEEF AND RICE CASSEROLE

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!