Beef and Rice Hash
This family-friendly dish can be made with a variety of canned or frozen vegetables. And there’s only one pan to clean when you are done!
Prep Time: 15 minutes
Cook Time: 45 minutes
- 2 Tbsp (30 mL) canola oil
- 1 medium onion, diced
- 2 Tbsp (30 mL) Worcestershire sauce
- 1 lb (450 g) lean ground beef
- ½ tsp (2.5 mL) salt
- pinch ground black pepper
- 1 cup (250 mL) white rice, rinsed
- 1 Tbsp (15 mL) soy sauce
- 2 cups (500 mL) beef broth
- 1 cup (250 mL) frozen peas
- 1 cup (250 mL) canned corn, drained
- 1 cup (250 mL) grated mozzarella cheese
- Preheat the oven to 375°F (190°C).
- Heat the oil over medium heat in a heavy, oven-safe skillet, preferably a large cast iron frying pan. Cook onion for 2 minutes, then add Worcestershire sauce and cook for 1 more minute, or until the onion begins to soften.
- Add beef and break up large chunks of meat with a wooden spoon. Add the salt and pepper and cook over medium heat until the beef is no longer pink (about 6–8 minutes), stirring regularly.
- Add rice and soy sauce and stir. Add the broth and bring the mixture to a boil.
- Cover the pan with a tight-fitting lid. Bake in preheated oven for 10 minutes.
- Stir in the peas and corn. Cover the pan and return to the oven. Bake for another 15 minutes.
- Add cheese and stir to combine. Cover and let sit for 5 minutes before serving.
- Chill leftover hash for up to 3 days in the fridge.
- Or to freeze, let it cool, then transfer hash to food safe containers, removing all excess air, and freeze for up to 3 months. When ready to use, thaw in fridge overnight and heat to serving temperature (165°F/74°C or higher).
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