Quick Fix Beef and Rice

Makes 4 Servings

1 Member Rating


1 1/2 cups Minute® White Rice, uncooked
1 lb lean ground beef
2 cups frozen peas
1/2 can (10 3/4 oz.) condensed cream of celery soup, divided
1/4 cup milk
1 each minced garlic
1/2 tsp dried thyme leaves
1 cup shredded Cheddar and Monterey Jack cheese


  • Prepare rice according to package directions.
  • Preheat oven to 350°F. Brown meat in large skillet; drain. Stir in peas, soup, milk, garlic and thyme. Bring just to boil.
  • Spread meat mixture onto bottom of 8-inch square baking dish. Top with rice; sprinkle with cheese.
  • Bake 10 minutes or until cheese is melted.
  • Jazz It Up: For extra zip, stir 1/4 cup ketchup into the meat mixture along with the peas, soup, milk, garlic and thyme. Creative Leftovers: Place leftover one-half can of condensed soup in tightly covered container; refrigerate up to 2 days. Prepare as directed on label, using 2/3 cup water or milk.