PREP TIME: 15 MINS | COOK TIME: 1 HR | TOTAL TIME: 1 HR 15 MINS | YIELD: 12-14 Servings
This Jailhouse Rice is another one of my go-to casseroles. It’s incredibly easy to throw together using just a few simple ingredients. This might look direful but do not be deceived because this jailhouse rice is one savoury and filling meal!
INGREDIENTS
1 pound lean ground beef
1 pound sausage (I use ‘Hot’)
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 large onion, finely diced
2 c. finely diced celery
2 (14.5 ounces) can chicken broth
1 (10.5 ounces) can cream of celery soup
1 (10.5 ounces) can cream of onion soup
2 c. long-grain white rice
How to make Jailhouse Rice
Step 1: Prepare the oven. Preheat it to 350 degrees. Using cooking spray, grease a 13 x 9-inch baking dish and set it aside.
Step 2: To a large skillet, add the ground beef, sausage, salt, pepper, and garlic. Cook over medium-high heat until the ground beef and sausage is brown, crumbling the meat as it cooks.
Step 3: Add the onion and celery to the skillet when the meat is almost half cooked and continue to cook until the meat is cooked through and the veggies are tender. Leave it as is when done and DO NOT DRAIN.
Step 4: Whisk the broth and soups in another bowl until smooth, then pour this into the skillet, stir and cook until the mixture begins to bubble.
Step 5: Add the rice and gently stir, then pour everything into the prepared baking dish. Tightly cover the dish using aluminium foil and place it in the preheated oven to bake for about an hour. Bake for 20 minutes more if the mixture cools before baking.
Step 6: When done, take the casserole from the oven and allow it to rest for about 5 minutes, covered. Uncover the casserole, then fluff using a fork.
Step 7: Serve and enjoy!
NOTES:
For this recipe, use uncooked rice.
Make sure to use the condensed soup straight from the can.
To ensure that the moisture stays inside, tightly cover the dish with foil. This will guarantee to cook the rice through.
Ingredients
- 1 pound lean ground beef
- 1 pound sausage (I use 'Hot')
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 large onion, finely diced
- 2 c. finely diced celery
- 2 (14.5 ounces) can chicken broth
- 1 (10.5 ounces) can cream of celery soup
- 1 (10.5 ounces) can cream of onion soup
- 2 c. long-grain white rice
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees. Using cooking spray, grease a 13 x 9-inch baking dish and set it aside.
Step 2: To a large skillet, add the ground beef, sausage, salt, pepper, and garlic. Cook over medium-high heat until the ground beef and sausage is brown, crumbling the meat as it cooks.
Step 3: Add the onion and celery to the skillet when the meat is almost half cooked and continue to cook until the meat is cooked through and the veggies are tender. Leave it as is when done and DO NOT DRAIN.
Step 4: Whisk the broth and soups in another bowl until smooth, then pour this into the skillet, stir and cook until the mixture begins to bubble.
Step 5: Add the rice and gently stir, then pour everything into the prepared baking dish. Tightly cover the dish using aluminium foil and place it in the preheated oven to bake for about an hour. Bake for 20 minutes more if the mixture cools before baking.
Step 6: When done, take the casserole from the oven and allow it to rest for about 5 minutes, covered. Uncover the casserole, then fluff using a fork.
Step 7: Serve and enjoy!
Notes
For this recipe, use uncooked rice. Make sure to use the condensed soup straight from the can. To ensure that the moisture stays inside, tightly cover the dish with foil. This will guarantee to cook the rice through.
