Tomato Beef And Rice Recipes

EASY TOMATO, BEEF, AND RICE

Steps:

• Cook rice per instructions on the package.

BEEFY TOMATO RICE SKILLET

Steps:

• In a large skillet over medium heat, cook the beef, celery, onion and pepper until meat is no longer pink and vegetables are tender; drain. , Add the corn, soup, water and Italian seasoning; bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 10 minutes or until rice is tender.

RICE AND BEEF STUFFED TOMATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Cut tops from tomatoes and scoop out the pulp; transfer pulp to a bowl and chop. Reserve tops of tomatoes.
• Bring water to a boil in a saucepan, pour in the rice, and cover pan; let stand until rice absorbs water, about 5 minutes.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix cooked rice, onion, garlic, garlic salt, and black pepper into ground beef; add reserved tomato pulp and tomato sauce. Bring the mixture to a boil, reduce heat to low, and simmer until thickened, 10 minutes.
• Set hollowed-out tomatoes into the prepared baking dish and fill each tomato with ground beef mixture. If desired, place tomato tops back on filled tomatoes. Pour tomato juice over filled tomatoes for extra juiciness.
• Bake in the preheated oven until tomatoes are tender and filling is hot, about 20 minutes.

TOMATO BEEF AND RICE

Steps:

• Brown ground beef.
• Put all ingredients (except rice) in crockpot.
• Meat on bottom.
• Cook on Low 10 to 12 hours or on High 5 to 6 hours.
• About 15 minutes before finished add rice to crockpot and stir.

TOMATO BEEF AND RICE CASSEROLE

Steps:

• In a large bowl, combine all ingredients. Place in a greased 2-qt. baking dish. Cover and bake at 400° for 1-1/2 hours, stirring once or twice. Uncover during the last 15 minutes to brown.

BEEF STEW WITH TOMATOES AND RICE

Steps:

• In a heavy dutch oven with a lid, fry the bacon over medium heat till just cooked. Drain and cut into 1-inch pieces. Set aside.
• Pour off any excess fat from the pot, add the oil and warm it over medium high heat.
• Add the meat and cook it till browned.
• Reduce heat to medium, stir in the onion and brown it slightly.
• Remove the meat and onion to a large platter.
• In the oil in the same pot, add the rice and cook, stirring over medium heat till it turns a milky color (about 3 minutes).
• Spoon rice into a bowl and set aside.
• Pour any remaining oil out of the pot, add the water and stir for a moment to dissolve the juices.
• Add the wine, stir, then return the meat and onion to the pot.
• Pour in the stock almost to the height of the meat and salt it lightly.
• Add the carrot, celery, pepper, garlic, thyme, bay leaf and reserved bacon.
• Bring to a simmer, cover tightly and simmer slowly for 1 hour.
• Stir in the chopped tomato and simmer till the meat is fork tender (1 hour or more). Drain off the cooking liquid and add stock or water to make 2 1/2 cups.
• Return the liquid to the pot and bring to a boil.
• Stir in the reserved rice, cover and simmer for about 20 minutes, without stirring.
• The rice should be tender and have absorbed almost all the liquid.
• Taste and correct seasonings.
• Just before serving, fold in the grated cheese.
• Serve from the pot.