Baked Beef And Veggies With Rice Recipes

VEGETABLE BEEF CASSEROLE

Steps:

• In a 3-qt. casserole, layer half the potatoes, carrots, celery, green beans and onion. Crumble half the uncooked beef over vegetables. Sprinkle with 1/2 teaspoon each thyme, salt and pepper. Repeat layers. , Top with tomatoes. Cover and bake at 400° for 15 minutes. Reduce heat to 350°; bake about 1 hour longer or until vegetables are tender and meat is no longer pink. Sprinkle with cheese; cover and let stand until cheese is melted.

GROUND BEEF AND RICE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Brown beef, onion and garlic until no pink remains. Drain any fat.
• Combine beef mixture with all remaining ingredients except cheese.
• Spread mixture into a 9x13 pan and bake covered for 40-45 minutes or until rice is tender.
• Add cheese, broil for 3 mins or until golden.

OVEN BAKED RICE AND VEGETABLES

Steps:

• Preheat oven to 200C/390F (standard) / 180C/350F (fan / convection).
• Mix Spice Mix in a small bowl.
• Place Rice ingredients in a baking dish (including the carrots), about 23 x 30 cm / 9 x 13". Add 1 1/2 tsp Spice Mix. Stir, cover with foil, bake for 20 minutes.
• Meanwhile, place Roasting Vegetable ingredients in a large bowl, drizzle with 1/4 cup olive oil. Sprinkle over remaining Spice Mix. Mix well - hands are best for this.
• Remove rice from oven.
• Turn oven UP to 220C/430F (standard) / 200C/390F (fan / convection).
• Take off foil. Spread the Roasting Vegetables on top of the rice. Make sure there's a bit of each type of vegetable on the surface. Push corn mostly under.
• Drizzle with more oil (optional), sprinkle with more pepper.
• Bake for 30 minutes. Remove from oven, rest for 5 - 10 minutes.
• Sprinkle with parsley if desired. Push vegetables aside, fluff rice and toss it through the vegetables a bit (rice gets more flavour). Serve!

DUMP-AND-BAKE GROUND BEEF CASSEROLE WITH RICE

Steps:

• Preheat oven to 375 degrees. Spray a large baking dish (about 9 x 13 inches) with cooking spray.
• In the prepared dish (or in a large bowl), use your fingers to crumble uncooked ground beef into small pieces. Add tomatoes, tomato soup, beef broth, uncooked rice, Worcestershire sauce, garlic, Italian seasoning, onion powder, salt and pepper. Stir to combine.
• Cover tightly with foil. Bake for 60-75 minutes (or until the rice is tender). During the final 5 minutes of cooking, remove dish from oven, uncover, and sprinkle with mozzarella and Parmesan. Place back in the oven (uncovered) for the final 5 minutes, or until cheese is melted. Garnish with fresh herbs, if desired.

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!

ITALIAN BEEF AND RICE CASSEROLE

Steps:

• Brown and drain the ground beef. Place the ground beef in a large casserole dish.
• Mix in the onion, green pepper, diced tomatoes, shredded carrots, rice, broth, garlic powder, salt, and Italian seasoning.
• Cover tightly with foil and bake at 400˚F for 50-60 minutes, or until the rice is tender.
• Once the rice is tender, remove the foil, add the cheese to the top, and bake for 5 more minutes, or until the cheese is melted.
• Once the cheese is melted, remove from oven, garnish with chopped parsley (optional) and serve warm.

BAKED VEGETABLE RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix water, mushrooms, peas, rice, carrots, soy sauce, oil, and soup mix together in a baking dish.
• Bake in the preheated oven until rice and vegetables are tender, 45 to 60 minutes.

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.

EASY OVEN-BAKED RICE WITH VEGETABLES

Steps:

• Preheat the oven to 350 F.
• Serve alongside your choice of entrée and enjoy.

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 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.

MIXED VEGGIES AND RICE

Steps:

• In a 5-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low until heated through, 3-4 hours. If desired, serve with butter.