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
Servings: 6

  • 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
  1. Preheat the oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. Add rice and soy sauce and stir. Add the broth and bring the mixture to a boil.
  5. Cover the pan with a tight-fitting lid. Bake in preheated oven for 10 minutes.
  6. Stir in the peas and corn. Cover the pan and return to the oven. Bake for another 15 minutes.
  7. 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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