Q1: What is the absolute, number one secret to a one-pot rice casserole that isn't mushy?

The secret is to use the correct ratio of liquid to rice and to not overcook it . A long-grain white rice like jasmine typically requires a 1-to-2 ratio of rice to liquid. This recipe uses slightly less liquid because the vegetables will also release some moisture, which is a clever trick to prevent a mushy result. It's also crucial to simmer it over a low heat so the rice can gently absorb the liquid.

Q2: Can I make this casserole ahead of time and freeze it?

Yes, this is a perfect freezer meal! The best method is to assemble the entire unbaked casserole in a freezer-safe baking dish. Then, you can wrap the dish very well in a double layer of plastic wrap and then a layer of foil. When you are ready to eat, you can bake it directly from frozen, just be sure to cover it with foil for the first 45-50 minutes and then uncover it for the final 15 minutes.

Q3: Can I use brown rice instead of white rice in this recipe?

You can, but you will need to adjust the cooking time and the amount of liquid significantly. Brown rice typically takes much longer to cook (around 40-45 minutes) and requires more liquid than white rice. You will likely need to add about an extra 1/2 to 1 cup of broth and increase the simmering time accordingly.

Q4: Can I make this recipe in a slow cooker or an Instant Pot?

Yes! To make it in a slow cooker , simply brown your beef and sauté your aromatics on the stovetop first. Then, transfer this mixture and all the other ingredients (except for the spinach and the final cheese topping) to your slow cooker and cook on Low for 3-4 hours . Stir in the spinach and top with cheese at the end. For the Instant Pot , use the "Sauté" function to cook your beef and vegetables. Then, add all the other ingredients, secure the lid, and pressure cook on High for 6 minutes . Perform a quick release, and then stir in the spinach and top with cheese.

Q5: Can I make this recipe vegetarian?

Of course! To make a delicious and hearty vegetarian casserole, simply omit the ground beef and use vegetable broth . To make up for the bulk and protein, you can add an extra can of your favorite beans , like pinto or kidney beans, and some sautéed mushrooms.

Hamburger and Rice Casserole (Easy Recipe!)

An easy, one-pan ‘Hamburger Rice Casserole’ with Southwestern flavors, perfect for a weeknight dinner. This hearty dish is made by browning ground beef with onions, garlic, and bell peppers in a large skillet. Uncooked jasmine rice is then added directly to the skillet, along with a blend of spices, chicken broth, and crushed tomatoes. The entire mixture is simmered until the rice is tender. Corn, black beans, and fresh spinach are stirred in at the end, and the casserole is finished with a layer of melted Mexican cheese blend.

Author: Grace

Ingredients

2 Tablespoons olive oil
1 small red onion, diced
1 pound ground beef
1 Tablespoon minced garlic
1 medium red bell pepper, diced
1 medium green bell pepper, diced
1 1/4 cup uncooked jasmine rice
2 teaspoons cumin
1 teaspoon chili powder
2 teaspoons paprika
2 teaspoons oregano
1 1/2 teaspoons salt
2 1/2 cups low-sodium chicken broth
1 (15-ounce) can crushed tomatoes
1 cup frozen corn
1 (15-ounce) can black beans, drained and rinsed
1 1/2 cups chopped spinach
1 1/2 cups shredded Mexican cheese blend
Fresh cilantro, for garnish (optional)

Instructions

Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced red onion and sauté for about 5 minutes until soft.
Add the minced garlic and ground beef. Cook until the beef is browned, breaking it up with a spoon.
Add the diced bell peppers and sauté for another 3-4 minutes.
Stir in the uncooked rice, cumin, chili powder, paprika, oregano, and salt.
Pour in the chicken broth and crushed tomatoes. Add the frozen corn, black beans, and 1/2 cup of the shredded cheese. Stir everything together.
Bring the mixture to a low boil. Once boiling, cover the skillet, reduce the heat to low, and let it simmer for about 20 minutes, stirring halfway through, until the rice is cooked.
Once the rice is tender, turn off the heat and stir in the chopped spinach until it wilts.
Top the casserole with the remaining 1 cup of cheese, cover the skillet, and let it stand for 1-2 minutes until the cheese has melted.
Garnish with fresh cilantro, if desired, and serve hot.

Notes

This is a true one-pan meal where the uncooked rice cooks directly in the skillet with the other ingredients, making for very easy cleanup.
It is important to keep the heat low during the simmering step to ensure the rice cooks fully and evenly without scorching on the bottom.
The cheese on top is melted using the residual heat of the dish after it has been removed from the stove.

Find it online: https://www.eatswithsoul.com/hamburger-and-rice-casserole/

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