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Dinner recipe · from the recipe book

Ground Beef, Mushroom and Vegetable Rice Bake

Savory browned beef, sweet peppers, carrots and mushrooms bake into tender, fluffy rice with a bright parsley-lemon finish.

Ground Beef, Mushroom and Vegetable Rice Bake

Ingredients

  • 1 lb450 gGround beef, 90% lean
  • 1 cup200 gLong-grain white rice, dryrinsed
  • 2 cups500 gWaterboiling
  • 2¼ tsp10 gCanola oil
  • 1½ medium150 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 1 cup chopped150 gRed bell pepperdiced
  • 2¾ cups sliced200 gWhite mushroomssliced
  • 1½ medium100 gCarrotsfinely diced
  • 1 cup130 gGreen peas, frozen
  • ¾ tsp5 gSalt
  • ¼ cup chopped15 gFresh parsleychopped
  • 1 tbsp15 gLemon juice

Steps

  1. Preheat the oven to 375°F (190°C) and bring the water to a boil.
  2. Heat the canola oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up, until browned and it reaches 160°F (71°C), about 7 minutes.
  3. Add the onion, carrot, red bell pepper and mushrooms and cook until softened and the mushroom liquid has mostly cooked off, about 6 minutes. Stir in the garlic for 1 minute.
  4. Stir in the rinsed rice and the salt, then pour in the boiling water and stir in the peas. If using a skillet that is not oven-safe, transfer everything to a 9x13-inch baking dish.
  5. Cover tightly with a lid or foil and bake until the rice is tender and the water is absorbed, 40 to 45 minutes.
  6. Let stand covered for 10 minutes, then fluff, drizzle with the lemon juice and sprinkle with the parsley before serving.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on November 2, 2026.

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