57 beef and rice dish Recipes

beef broth, uncooked long grain rice, ground turkey or beef, onion, chopped, sliced carrots, sliced celery, frozen corn, frozen peas, chopped sweet red pepper, salt

lean ground beef, onion, chopped, garlic, minced, green bell pepper, seeded and chopped, uncooked long grain white rice, beef broth, water, cube beef bouillon, diced tomatoes, sweet corn, drained, ground black pepper, mozzarella cheese, shredded monterey jack cheese

grain and wild rice blend, butter, beef consomme, french onion soup, water chestnuts, mushrooms

ground beef, onion, chopped, chopped green pepper, cooked rice, diced tomatoes, undrained, whole kernel corn, drained, sliced olives, drained, bacon, strips cooked and crumbled, chili powder, garlic powder, salt, shredded cheddar cheese, divided, dry breadcrumbs, butter or 1 tbsp margarine, melted

ground turkey or beef, chopped onion, chopped green pepper, cooked long grain rice, diced tomatoes, undrained, whole kernel corn, drained, sliced ripe olives, drained, bacon strips, cooked and crumbled, chili powder, garlic powder, salt, shredded cheddar cheese, divided, dry bread crumbs, butter, melted

onion, finely diced, oil, for sauteing, ground beef, rice, fresh coriander, finely chopped, turmeric, black pepper, salt, water

salt, boiling water, uncooked extra long grain white rice, lean ground beef, chopped celery, mushrooms (drained net weight), onions, chopped (i used 1 very large vidalia onion), soy sauce

beef (soy sauce, pepper, green onion, garlic, sesame oil), cucumber (salt, sesame oil, sesame seed), carrot (salt, sesame oil), chinese bellflower (sesame oil, salt, sesame seed), bean sprouts (salt, green onion, garlic, sesame oil, and sesame seed), leaf lettuce, dried mushrooms (sesame oil, salt), egg, sheet jelly (buckwheat, acorn or green pea), red pepper paste

uncooked long-grain rice, not instant, onion, chopped fine, margarine or 1 cup butter, green pepper, chopped fine, beef consomme, beef bouillon cubes, water, oregano, black pepper (to taste), salt , if needed

lean ground beef, green pepper, chopped onion, garlic salt, pepper, stewed tomatoes with juice, kernel corn, taco seasoning mix, sugar, chili powder (or more if you like it hot), water, uncooked long grain rice (i like jasmine), grated cheddar cheese, light sour cream (optional), corn chips

brown rice uncooked, butter, onion chopped, beef bullion, raisins, parsley, salt, almonds

cooked rice (cooked only half way, approximately 4-5 minutes for boil-in-a-bag), condensed vegetable beef soup, crouton, shredded colby-monterey jack cheese, water

onion, green pepper, uncooked rice, beef broth, cream of mushroom soup, mushrooms (i often use fresh), water

ground beef, rice, celery (chopped ), chicken broth, onion (chopped ), green pepper (chopped ) (optional), soy sauce, water chestnuts (sliced ), cream of mushroom soup

ground beef, onion, chopped, chopped green pepper, salt, pepper, uncooked instant rice, stewed tomatoes, tomato sauce, water, prepared mustard

rice vinegar, dark sesame oil, reduced-sodium or regular soy sauce, minced fresh ginger, beef top round steak, cut 3/4-inch thick (about 1 lb), baby bok choy , cut lengthwise in 1/2, spinach sandwich wraps or tortillas (8 to 10-inch diameter), reduced fat or regular mayonnaise, chopped dry roasted peanuts, minced fresh ginger, chili-garlic paste, reduced-sodium or regular soy sauce, rice wine vinegar, dark sesame oil

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional