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Instant rice absorbs broth and tomato sauce around seasoned beef. This method is specific to instant rice, with cheese and bacon divided between the filling and top.
Ingredients and measurements
- 1 pound ground beef (80/20 blend)
- 1/2 medium yellow onion, diced
- 1 tablespoon fresh garlic, minced
- 1 teaspoon seasoned salt
- 8 ounces tomato sauce
- 1/4 cup ketchup
- 1 tablespoon yellow mustard
- 2 cups instant rice
- 2 cups beef broth
- 1 cup cooked bacon, chopped
- 1 cup sharp cheddar cheese, shredded; Hot water, a small splash if needed for the rice
Preparation and cooking
- Stage 1
Cook beef and onion until softened and the beef reaches 160°F. Drain excess fat, add garlic briefly and season lightly.
- Stage 2
Stir in tomato sauce, ketchup, mustard, dry instant rice and broth. Bring to a simmer and follow the instant-rice package’s simmering or standing method, adjusting as needed until tender.
- Stage 3
Off heat, fold in half the cheese and half the cooked bacon. Add remaining portions on top and cover briefly to melt.
- Stage 4
Serve directly from the skillet. The older molded rice-stack version is consolidated into this practical serving method.
No direct swap is specified. Long-grain and brown rice need different liquid ratios and cooking times.
Can ordinary rice be used?
Check the package method and add a small splash of hot water if the pan is dry. Give it more covered time before adding cheese.
What if it is still firm?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Storage and serving
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
Recipe source and alternatives
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Can ordinary rice be used?
No direct swap is specified. Long-grain and brown rice need different liquid ratios and cooking times.
- What if it is still firm?
Check the package method and add a small splash of hot water if the pan is dry. Give it more covered time before adding cheese.