This first page brings together five rice dishes that range from skillet meals to baked casseroles. Each one uses cooked rice or cooks rice as part of a larger savory bake, with familiar add-ins like beef, vegetables, mushrooms, cheese, and chicken.
The recipes below show different ways to build flavor with rice, from soy sauce and oyster sauce to broth, tomatoes, and a creamy mushroom base. Several finish in the oven for a crisp or bubbly top, while others stay on the stovetop and are served hot after a quick toss.
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- Baked Onion Beef Fried Rice with Mixed Vegetables
- Beef and Rice Casserole
- Beef Consommé Rice
- Better Than Take-Out Fried Rice
- Cheesy Mushroom Rice Casserole
Baked Onion Beef Fried Rice with Mixed Vegetables
Baked Onion Beef Fried Rice with Mixed Vegetables starts in a skillet with browned ground beef, diced onion, and minced garlic, then adds mixed vegetables and cooked rice before the sauces go in. Soy sauce and oyster sauce coat the mixture, and the rice is broken up so everything combines evenly before baking.
After the skillet mixture is spread in a baking dish, it goes into a 350°F oven until the top turns slightly crispy. The recipe finishes with a short resting period and sliced green onions for garnish, giving the dish a simple baked finish after the stovetop cooking.
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Beef and Rice Casserole
Beef and Rice Casserole combines browned ground beef with chopped onion and green bell pepper, then brings in uncooked rice, diced tomatoes with juice, beef broth, and seasonings. The mixture is stirred in the skillet until it reaches a boil, then transferred to a baking dish for the oven.
Covered baking helps the rice become tender and absorb the liquid, and the foil comes off near the end so cheddar cheese can melt over the top. A brief rest before serving lets the casserole settle after the final uncovered bake.
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Beef Consommé Rice
Beef Consommé Rice is built by sautéing onion in butter, then adding rice, beef consommé, water, and garlic before the dish goes into the oven. The ingredients are kept simple, with long-grain white rice forming the base and onion providing the first layer of flavor.
The covered bake at 350°F finishes the rice in about 40 to 45 minutes, and the recipe then asks for a short sit before fluffing with a fork. That final step keeps the grains light and ready to serve hot.
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Better Than Take-Out Fried Rice
Better Than Take-Out Fried Rice begins in a very hot skillet or wok with sesame oil, chopped onion, and garlic, followed by peas and carrots. Eggs are scrambled in the center of the pan, then cold rice is added so it can quickly pick up the egg and vegetable mixture.
Cooked chicken and soy sauce are stirred in at the end, and the dish is tossed for just a few minutes until heated through. The recipe emphasizes adjusting the soy sauce to taste, making the final seasoning part of the last toss before serving.
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Cheesy Mushroom Rice Casserole
Cheesy Mushroom Rice Casserole starts by cooking onion in butter until softened, then adding mushrooms until they turn golden. A roux is made with the remaining butter and flour, and milk is whisked in gradually to create a thick sauce seasoned with thyme, nutmeg, sage, salt, and pepper.
Cooked white rice and part of the white cheddar are folded into the sauce before the mixture goes into a prepared casserole dish. The top is finished with the remaining cheese and baked until bubbly around the edges and golden on top, making it a rich baked rice dish.
