Skillet Dinner with Hamburger Rice and Tomatoes
Hamburger rice casserole is a quick, delicious dinner that’s cooked entirely on the stovetop. This one-pot cheesy casserole is a flavor-packed supper your family will love, and you don’t even have to turn on the oven. No need to cook the rice, it cooks right with the ground beef.
Equipment
- Large skillet or pot with a lid
Ingredients
- 1 lb ground beef
- 1 onion (diced)
- 1 red bell pepper (diced)
- 3 cloves garlic (minced)
- 3 cups fresh baby spinach
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- 10 oz can Rotel Tomatoes & Green Chilies
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 ½ cups beef broth
- 1 cup long-grain rice
- 8 ounces pepper jack cheese (2 cups of grated cheese)
Instructions
- In a large skillet with a lid, brown ground beef over medium-high heat. Once browned, drain the excess grease.
- Add onions and red pepper and cook with the hamburger until sightly softened, about 5 minutes. Add garlic and cook for an additional minute. Add fresh spinach and cook until wilted, about 1 more minute.
- To the skillet, add undrained Rotel tomatoes, tomato paste, Worcestershire sauce, and beef broth, stir to combine, and then add the uncooked rice. Bring to a boil, cover, and turn down to low. Cook for about 20 minutes until the liquid has been absorbed and the rice is soft.
- Add cheese, cover, and cook for an additional 2 minutes until the cheese melts.
- Remove from the heat and let sit for about 10 minutes. Serve hot.
Barbara's Notes + Tips
- If you don't have a large skillet with a lid, you can use a Dutch oven.
- It's important to let your casserole simmer at the lowest possible temperature. Try it on low or simmer. Watch through the lid to make sure the liquid is still bubbling. If the casserole stops boiling, increase the temperature slowly until you find the sweet spot.
- Rice always cooks best when you don't open the lid. This recipe is no different. After you place the lid on the casserole, try not to remove it until 20 minutes is up. Check it, and if the water isn't fully absorbed, set the lid back on the pot and wait a few more minutes. Try your rice, and if it's cooked but there's still water in the pot, give it a stir to help the water evaporate. Leave the lid off for a minute or two and the water should disappear.
- You can make this with ground chicken and chicken broth instead for a different flavor.
Nutrition
Calories: 485kcal | Carbohydrates: 33g | Protein: 27g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1024mg | Potassium: 653mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2495IU | Vitamin C: 38mg | Calcium: 355mg | Iron: 4mg
