Enjoy this flavorful hamburger and rice recipe any night of the week. This comforting dish is easy to make and packed with savory goodness!
There’s something undeniably satisfying about a dish that combines ground beef with rice, and this mouthwatering hamburger and rice recipe is no exception. Tender ground beef, aromatic vegetables, and fluffy rice simmer together in a rich, flavorful sauce – it’s pure comfort in every bite.
I created this dish when I was craving Cottage Pie but didn’t want to mess around with potatoes. The best part about this recipe is its simplicity. With just a handful of ingredients, you can whip up a delicious meal that’s guaranteed to please even the pickiest eaters. And since it all comes together in one skillet, cleanup is a breeze – no need to spend hours scrubbing pots and pans afterward.
Why This Recipe Works
- Tender ground beef brings a rich and savory flavor that pairs perfectly with the other ingredients.
- The combination of onions, celery, carrots, and cremini mushrooms adds layers of flavor and texture to the dish.
- Worcestershire Sauce and Beef Stock add depth, complexity, and a tangy umami flavor.
Ingredient Notes
- Ground Beef: Opt for lean varieties with an 80/20 or 90/10 lean-to-fat ratio, which results in a healthier dish with less grease. However, if you prefer, you can also substitute ground turkey or ground chicken for a lighter alternative.
- Rice: I use converted long-grain rice, but you can use any rice you like if you adjust the liquid-to-rice ratios and cooking time accordingly. See the guide in the next section for approximate cooking times, but always check the package instructions.
- Mushrooms: Brown mushrooms, such as baby Bella, cremini, or chestnut Mushrooms, add a rich, earthy flavor to the dish, but white mushrooms will work well too
- Stock or Broth: Use low-sodium beef stock to control the dish’s saltiness. For a vegetarian version, substitute vegetable stock. Both can be found in the soup or broth aisle.
- Baking Soda: Helps tenderize the ground beef for a more tender texture.
- Flour: All-purpose or plain flour should be used to thicken the sauce. For a gluten-free option, substitute cornstarch.
- Worcestershire Sauce: Adds depth of flavor and umami to the dish. You can substitute it with soy sauce, but be sure to adjust the salt in the dish.
- Vegetables: Onion, celery, and carrots add flavor and texture to the dish. Feel free to customize with your favorite vegetables, such as bell peppers, peas, or zucchini.
Rice Choices
I typically use converted long-grain rice for my Hamburger and Rice, but you can use any type of rice you prefer. Just make sure to change the amount of water and cooking time as needed. You can refer to the guide below, but it’s always a good idea to double-check the instructions on the rice package.
| Rice Type | Liquid-to-Rice Ratio | Cooking Time |
|---|---|---|
| Converted White Rice | 2 to 1 | 15 to 20 minutes |
| Long Grain White Rice | 1.5 to 1 | 20 to 25 minutes |
| Basmati Rice | 1.5 to 1 | 15 to 20 minutes |
| Jasmine Rice | 1.5 to 1 | 15 to 20 minutes |
| Parboiled Rice | 2 to 1 | 20 to 25 minutes |
| Brown Rice | 2.5 to 1 | 45 to 50 minutes |
| Wild Rice | 3 to 1 | 45 to 50 minutes |
Recipe Tips
- Prep Ahead: Before starting the recipe, chop all the vegetables and measure the ingredients. This will save time and make the cooking process smoother.
- Use a Non-Stick Skillet: A non-stick skillet will prevent the ground beef and rice from sticking and make cleanup easier.
- Tenderize the Meat: Follow the recipe’s instructions for tenderizing the ground beef with baking soda and water. This step ensures that the meat stays tender and juicy during cooking.
- Cook in Batches: If your skillet is not large enough to cook all the ground beef at once, cook it in batches to ensure even browning.
- Don’t Overcrowd the Pan: When sautéing the vegetables, make sure not to overcrowd the pan. Cooking in batches, if necessary, allows the vegetables to cook evenly and develop flavor without steaming.
- Adjust Seasoning: Taste the dish before serving and adjust the seasoning with salt and pepper if necessary. Remember, you can always add more seasoning, but you can’t take it away.
- Monitor Liquid Levels: Keep an eye on the liquid levels while the rice is simmering. If the mixture becomes too dry, add additional beef stock or water as needed to prevent it from sticking to the bottom of the skillet.
- Check Rice Doneness: After the recommended simmering time, check the rice for doneness. It should be tender but still slightly firm to the bite. If it’s not done, continue cooking for a few more minutes, adding more liquid if necessary.
- Let It Rest: Allow the hamburger and rice to rest briefly before serving. This allows the flavors to meld together and ensures that the dish is evenly heated through.
Storage & Freezing Instructions ❄
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
To freeze, portion the cooled dish into freezer-safe containers and store for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Let’s Make Hamburger and Rice
Ingredients
- ½ teaspoon baking soda
- 1 tablespoon water
- 1 lb ground beef
- ½ teaspoon salt
- 1 tablespoon oil
- 1 medium onion chopped
- 2 celery stalks sliced
- 2 carrots sliced
- 8 ounces cremini mushrooms cleaned and sliced
- 3 tablespoons all-purpose flour
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 1 handful of fresh parsley chopped
- 1 cup long grain white rice uncooked
- Salt and pepper to taste
Instructions
- Combine baking soda with water in a small bowl to tenderize the ground beef. Mix this solution with the ground beef until it’s evenly distributed. Set aside while you prep the rest of the ingreidents for the dish.
- Heat oil in a large skillet over medium heat. Add ground beef, sprinkle with salt, and cook until browned, about 5 to 7 minutes. Remove from skillet and set aside.
- In the same skillet, add chopped onion, diced celery stalks, sliced carrots, and sliced cremini mushrooms. Sauté until softened, about 5 to 7 minutes.
- Sprinkle all-purpose flour over cooked vegetables and stir well. Cook for an additional 2 to 3 minutes to eliminate raw flour taste. Gradually pour in beef stock, stirring constantly to prevent clumps.
- Add rinsed and drained white rice, browned beef, Worcestershire sauce, and chopped parsley to the skillet. Bring to a boil, then reduce heat and simmer covered for 15 to 20 minutes or until rice is tender. Add additional beef stock or water if necessary.
- Once the rice is cooked, remove from heat. Allow to rest and cool for a few minutes before serving. Taste and adjust seasoning with salt and pepper if necessary. Serve hot, optionally garnished with additional chopped parsley.
Tips + Notes
Prep Ahead: Chop vegetables and measure ingredients before starting for a smoother cooking process.
Use a Non-Stick Skillet: Prevent sticking and simplify cleanup by using a non-stick skillet.
Tenderize the Meat: Follow the recipe’s instructions for tenderizing ground beef to keep it juicy.
Cook in Batches: If needed, cook ground beef in batches for even browning.
Don’t Overcrowd the Pan: Sauté vegetables in batches to avoid overcrowding and ensure even cooking.
Adjust Seasoning: Taste before serving and adjust seasoning with salt and pepper if necessary.
Monitor Liquid Levels: Keep an eye on liquid levels while rice simmers, adding more if needed to prevent sticking.
Check Rice Doneness: Ensure rice is tender but slightly firm to the bite before serving.
Let It Rest: Allow dish to rest before serving to allow flavors to meld.
Nutrition Information:
Step By Step Instructions
Tenderize the Meat: In a small bowl, dissolve ½ teaspoon of baking soda in 1 tablespoon of water to tenderize the ground beef. Mix this solution with the ground beef until it’s evenly distributed. Set aside while you prep the rest of the ingredients for the dish.
Cooking the Ground Beef: Heat 1 tablespoon of oil (15 ml) in a large skillet over medium heat. Add 1 lb ground beef (454 g), sprinkle it with ½ teaspoon of salt (3 g), and cook until it browns, about 5-7 minutes, using a spoon to break it apart. After it’s browned, remove the beef from the skillet and set it aside.
Sautéing the Vegetables: Using the same skillet, add the chopped onion (110 g), 2 dice celery stalks (100 g), 2 sliced carrots (180 g) and 8 ounces of sliced cremini mushrooms (226 g). Sauté them for about 5-7 minutes until they soften.
Creating a Thicker Sauce: Sprinkle 3 tablespoons of all-purpose flour (24 g) over the cooked vegetables and stir well. Cook for an additional 2-3 minutes to eliminate the raw flour taste. Gradually pour in 2 cups of beef stock (500 ml), stirring constantly to prevent clumps.
Add 1 cup of rinsed and drained white rice (185 g), the browned beef, 1 tablespoon of Worcestershire sauce (15 ml), and a handful of chopped parsley in the skillet.
Simmering: Bring the mixture to a boil, then reduce the heat and simmer covered for 15 to 20 minutes or until the rice is tender. If necessary, add additional beef stock or water from time to time.
Serving: Once the rice is cooked and the mixture is heated through, remove it from the heat. Allow the hamburger and rice to rest for a few minutes before serving. Taste and adjust seasoning with salt and pepper if necessary. Serve hot, optionally garnished with additional chopped parsley.
FAQs
Yes, brown rice can be used as a substitute, but note that it may require a longer cooking time and more liquid.
Yes, feel free to customize the vegetables to your liking or based on what you have on hand. Bell peppers, peas, or zucchini are great additions or substitutions.
Tom Condon says
Bottom line, this dish is Americana on a plate.
Hamburger and rice with veggies and a second helping to boot. What’s not to like!
On the other hand, there is nothing special here. It’s a no-drama mama with as much flavor as you put into it. You can jazz it up or let it be as written; which is rather meh.
Erren's Kitchen says
Thank you for trying it Tom and for the feedback! Feel free to always spice up and add extra flavors to fit your personal preference!
Esme Slabbert says
Always been a huge fan of ground beef in anything. Pinned this one
I visited you via The Country Cook.
Erren's Kitchen says
Please let us know how you like it! 😊
Lynn says
I cannot see where the baking soda/water mixture is used. Thank you.
Erren's Kitchen says
Hi Lynn! Thank you so much for pointing that out. I will fix that. You can add the baking soda and water mixture to the ground beef as the first step and I recommend letting it sit with that mixed in for just a few minutes before cooking. I hope that helps! 😊 please come back and let us know how it turns out!
Carol says
That was my question as well, so it’s not fixed yet….
Erren's Kitchen says
It has been fixed now, thank you!
Courtney says
This recipe is so good! I skipped the mushrooms because my family is not a fan of mushrooms and I added bell peppers. Still delicious! Will definitely make again.
Erren's Kitchen says
Hi Courtney. So happy this will be a new staple for you! Thank you!
Natasha says
This was awesome! The kids loved it too!
Erren's Kitchen says
That is so wonderful to hear!! We are so glad even your kids enjoyed it. That is a win in my book! 🤩 Thank you, Natasha!
Tom Condon says
Savory and fulsome! Perfect for leftovers or a potluck that nearly everyone (vegetarians…) remarked how tasty it was!
Erren's Kitchen says
That is so awesome, Tom!! We are thrilled to know that everyone loved it!! Thank you for giving it a try!
Erren's Kitchen says
That is great, Cora!! So glad everyone enjoyed it and it warmed you up last night!! Thank you for giving it a try and leaving feedback!
Sally says
I had planned to make cottage pie for dinner tonight so I had all the ingredients on hand. Then when I came to get the recipe, I decided to make this instead. it was so easy and just as delicious as your cottage pie!! Thanks Erren!
Erren's Kitchen says
Sally, that is so wonderful!! Thank you so much for the feedback. It is so nice to hear that you love both of these recipes!