Beef 'n' Rice Hot Dish Recipe

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Ground beef and rice star in this hearty casserole. It's prepared on the stovetop, so dinner's ready in no time.—Elma Katainen, Menahga, Minnesota
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1/2 cup chopped green pepper
  • 1/2 teaspoon salt
  • Pinch pepper
  • 1-1/2 cups uncooked instant rice
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1-1/2 cups hot water
  • 1 teaspoon prepared mustard

Nutritional Facts

1 serving (1 each) equals 376 calories, 10 g fat (5 g saturated fat), 56 mg cholesterol, 833 mg sodium, 45 g carbohydrate, 3 g fiber, 25 g protein.


  1. 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. Yield: 4 servings.
Originally published as Beef 'n' Rice Hot Dish in Country Woman July/August 1996, p35

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Reviewed Aug. 3, 2014

"Made this last night and it was very good. I did add corn with the tomatoes as well as cheese after simmering."

Reviewed Apr. 15, 2012

"We found this recipe a little bland. The next time I make it I will add extra seasonings."

Reviewed Sep. 13, 2011

"This recipie is a good basic one. I used it to make stuffed peppers, and they were very good. Then I added some grated parm and the scooped out inside of summer squash chopped fine and sauted in butter, to stuff the squash before baking about 35 min till the shells were tender. Very very good and something different to do with all the squash from the garden."

Reviewed Jan. 21, 2011

"This recipe is delicious. My family likes to eat it by itself, but it's also delicious as a filling for tacos!"

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