Meatball & Rice Casserole
Bored with plain rice? Turning it into a meatball and rice casserole is an incredible idea. Here is the clue, meaty juicy, creamy tasty, and very filling! let’s create this simple recipe!
Ingredients
Meatball
250 g Ground beef
½ tbsp Italian Seasoning
2 tsp Garlic Powder
½ tsp Salt
1 tsp Chicken stock powder
Rice
3 cup Rice
1 cup Mozzarella Cheese shredded
⅓ cup Sour Cream
¼ cup Parmesan Cheese
3 tbsp Tomato Paste
1 tsp Italian Seasoning
½ tsp Black Pepper
½ tsp Salt
Parsley for garnish
Instructions
Preheat the oven to 375°F (190°C).
In a bowl, combine all the meatball ingredients until mixed well.
Prepare your casserole, then shape about 2 tbsp beef mixture into a round shape. Then arrange the meatball into the casserole so the meatball will cook evenly.
Bake for 15 minutes, then transfer the cooked meatballs to a bowl. When the meatballs are baked, there will be juice from the beef, mix the juice with the rice, because it will make the rice taste more savory.
On a casserole from cooking meatballs before, add rice, sour cream, tomato paste, parmesan cheese, italian seasoning, salt, and black pepper. With a spoon, mix until all the ingredients are well combined.
Add ¼ of the mozzarella cheese, then mix until just combined.
Flatten the rice, then arrange the meatballs on top of the rice. Sprinkle mozzarella cheese over the meatballs evenly, then bake again for 40-45 minutes.
Before serving, sprinkle the meatball rice casserole with chopped parsley. Enjoy!
Paprika Chicken & Rice Bake
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Here is what you'll need!
Paprika Chicken & Rice
Servings: 5
INGREDIENTS
5 chicken thighs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon dried parsley
1 tablespoon olive oil
1 tablespoon garlic, minced
½ cup red onion, diced
1 cup long grain rice
1½ cups chicken broth
Salt, to taste
Pepper, to taste
PREPARATION
1. Preheat oven to 400˚F/200˚C.
2. In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley.
3. On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over. Cook an additional 5-6 minutes to brown the other side and remove from the pot.
4. Add the garlic and onions to the pot, and cook until the onions are transparent.
5. Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil.
6. Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid.
7. Bake for 35-40 minutes, or until the rice is fully cooked.
8. Optional: remove chicken thighs and broil for crispy skin.
9. Enjoy!
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Bring the Funk
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Broccoli cheddar chicken & rice casserole ! One of my FAVS ! #recipes #easydinner
One Pot Lentil and Rice Recipe Inspired by Lebanese Mujadara ???????? Easy Plant-Based Recipes for Vegans
This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean recipes (however, I have added Ginger because of its various health benefits, especially with digestion).
➡️ When you come back, you’ll have one of the crucial ingredients for a vegan rice recipe that is rich in flavor owing to the inspiration of an old-world favorite dish from the Middle East. Next, you can prepare the sweet and fragrant basmati rice, herbs, and spices!
I hope you enjoy this modern instance of a centuries-old dish!
???? How long have you been on a vegan diet/plant-based? Let me know how it’s going in the comments below
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)
1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)
3 Cup / 400g Chopped Onions - 2 medium size onions (430g with skin on)
1 Tablespoon ginger (very finely chopped)
1 Tablespoon garlic (very finely chopped)
3/4 Cup Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 to 1/2 Teaspoon Cayenne Pepper OR to taste (Optional)
Salt to taste (I added total 1+1/2 teaspoon of pink Himalayan salt)
2 Cups / 475ml Water
Garnish:
3/4 cup / 70g Parsley (finely chopped)
Freshly Ground Black Pepper to taste (I added 1/2 teaspoon)
Lemon or Lime juice to taste (I added 1+1/2 tablespoon lemon juice, I like it a bit sour)
Extra Virgin Olive oil (I added 2 tablespoons of organic cold-pressed olive oil)
▶️ METHOD:
✅???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy).
Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender. Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so do not skip it). Soak for 20 minutes.
Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until onions are nicely browned (be careful not to burn the onion).
Once the onion is caramelized, add the strained tomatoes/passata and spices. Give it a good mix. Add the soaked lentil and rice, along with salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes.
Uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue to cook UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.
Add parsley, lemon juice, black pepper and drizzle of olive oil. Mix very gently, the rice is delicate at this point and we don't want to break it. Cover and let it sit for 5 minutes before serving (for flavors to blend).
Stores well in the fridge for 3 to 4 days. It's perfect for meal planning.
▶️ IMPORTANT TIPS:
???? Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are drier than the others and therefore need more soaking time
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? It's really important that the lentils soak well. The reason is to match the cooking time of lentils with the rice
???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy)
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both classics, traditional recipes, and modern dishes from around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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Easy Hearty Comfort Food | Hamburger Rice Casserole
This hamburger rice casserole will be your new favorite comfort food. With the savory flavors of ground beef and cheese combined with the comforting aromas of rice and onions, this dish is hearty, filling, and delicious.
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Grab the full, printable recipe on my blog:
INGREDIENTS
1 pound lean ground beef, I used a 90-10% blend
2.2 ounces Lipton Beefy Onion Soup Mix,
21 ounces cream of mushroom soup
4 ounces sliced mushrooms, drained
2 cups beef broth
¾ cup whole milk
¾ cup sour cream
½ teaspoon salt
½ teaspoon black pepper
2 cups Minute Rice white rice
8 ounces Colby jack cheese, shredded
1½ tablespoons fresh parsley, chopped (optional garnish)
INSTRUCTIONS
Preheat oven to 350°F. Spray a 9×13 baking dish with nonstick cooking spray.
In a medium skillet on medium-high heat, brown the lean ground beef for 5 to 7 minutes or until no pink remains. Drain off the excess fat that was rendered from cooking.
To a large mixing bowl, add the browned and drained lean ground beef, packet of beefy onion soup mix, cream of mushroom soup, sliced mushrooms, beef broth, whole milk, sour cream, salt, and black pepper.
Stir to combine.
Stir in the minute rice and spread the mixture into the prepared baking dish.
Top the hamburger rice casserole with the shredded Colby jack cheese.
Tightly cover the casserole dish with a large piece of aluminum foil.
Bake for 45 minutes. Uncover the hamburger rice casserole and place it under the broiler for 2 to 3 minutes or just until the cheese is lightly browned and bubbly. Be sure to keep a close eye on the cheese so that it doesn’t burn while under the broiler.
Allow the hamburger rice casserole to cool for 5 minutes before garnishing with fresh chopped parsley and serving.
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How to Make Chicken and Rice (One-Pot Chicken Rice Casserole Recipe)
➡️ Elevate your dinner game with my One-Pot Chicken Rice Casserole Recipe, where juicy chicken legs meet perfectly cooked rice in a dance of delightful flavors. This recipe is all about simplicity and satisfaction, a go-to for a comforting meal that never disappoints. Let's dive into the kitchen and make magic happen - One-Pot Chicken and Rice Casserole Recipe!
➡️ Ingredients for the Easy Chicken Rice Casserole Recipe
- 4 chicken legs
- 400 g (14 oz) of rice
- 1 yellow onion
- 1 carrot
- 1 l (35 fl oz) of chicken soup
- 2 tablespoons of vegetable oil
- 1 tablespoon dried thyme (or rosemary, basil, parsley)
- 1 bunch of green parsley leaves
➡️ Visit for ingredients and preparation methods.
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#chickenricerecipe #chickenrice #chickenandrice #chickenrecipe #ricerecipe #chicken #rice #casserolerecipe #casserole #homemaderecipesfromscratch