Hamburger Rice Dish

Quick and Easy Hamburger Rice Dish

This hamburger rice dish comes from my mother’s recipe box and has always been a favorite for weeknight dinners. Made with simple pantry ingredients, it’s cooked all in one skillet for minimal cleanup. Ground beef, rice, vegetables, and melted cheese come together in a hearty, comforting, and flavorful meal. Bacon and olives are optional but add extra richness and texture. 

Ingredients: 

1 c. rice
2 c. water
Pinch of salt 
6 strips bacon, cooked and crumbled (Optional)
1 lb. ground beef
1 onion, chopped
1 green pepper, chopped
1 can (14.5oz.) can diced tomatoes, undrained
1 (11 oz) can whole kernel corn, drained or undrained (see notes)
2 Tbs. Olives, cut up (Optional)
2 tsp. chili powder
2 tsp. cumin
1 tsp. garlic powder 
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. shredded cheddar cheese, divided

Directions:

Preheat the oven to 350°F. 

Bring the water and a pinch of salt to a boil in a medium saucepan. Stir in the rice, cover, and reduce the heat to a simmer. Cook until the rice is tender, then fluff with a fork and set aside.

While the rice is cooking, prepare the bacon and ground beef. Cook the bacon in a Dutch Oven until crisp, then transfer to paper towels to drain and crumble when cool. Drain the bacon grease from the skillet if desired, but don't throw it away. You can use it in other recipes, like frying potatoes. 

In the same Dutch Oven, cook the ground beef with the chopped onion and green pepper over medium heat, breaking up the meat, until browned and fully cooked. 

Stir in the cooked rice, diced tomatoes, corn, crumbled bacon, chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook, stirring occasionally, until everything is heated through. 

Mix in 1 cup of shredded cheddar cheese until melted and well combined.

Leave the hamburger mixture in the Dutch Oven or you can transfer the mixture to an 11×7-inch baking dish if desired. 

Sprinkle the remaining 1/2 cup of shredded cheese over the top and bake for 15–20 minutes, or until the cheese is melted, bubbly, and the dish is heated through. Serve warm.

Tips for Best Success:

• Do not overcook the rice initially, as it will continue cooking in the oven. Adjust seasoning to taste before baking. 
• Bacon adds a smoky richness, but the dish is flavorful even without it. 
• Use a heavy skillet or cast iron for even cooking.

 Variations and Substitutions:

• Swap cheddar cheese for Monterey Jack, pepper jack, or a Mexican cheese blend. 
• Substitute cooked shredded chicken for ground beef if preferred. 
• Add diced jalapenos or hot sauce for extra heat. 
• Olives, corn, or bacon can be omitted or increased to taste.

Serving Suggestions:

• Serve with a green salad, steamed vegetables, or crusty bread. 
• Pairs well with cornbread for a comforting meal. 
• Perfect for weeknight dinners or potlucks.

How to Store:

Refrigerator:
Store leftovers in an airtight container in the refrigerator for up to 3 days. 

Reheating: 
Reheat in the microwave or oven until warmed through. 

Freezer:
Can be frozen for up to 2 months; thaw overnight in the fridge before reheating.

Frequently Asked Questions:

Can I make this without baking it?
Yes, serve straight from the skillet after mixing in the cheese. It will be slightly less bubbly but still delicious.

Do I have to use bacon?
No, bacon is optional. It adds flavor, but the dish is tasty without it.

Should I drain the corn?
Leaving the corn undrained adds moisture and flavor to the rice. Draining it results in a firmer texture.

Can I make this ahead of time?
Yes, prepare the skillet mixture, cover, and refrigerate for a few hours before baking.