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Dill Pickle Cheeseburger Rice Bake
Andre Lewis

Dill Pickle Cheeseburger Rice Bake

Dill pickles work here because they are drained, chopped small and added after the beef sauce comes off the heat. Rice stretches one pound of hamburger to eight portions, while cheddar and mustard keep the flavor recognizable. Save a few cold pickles for the table rather than covering the hot pan with them.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 pound 85% lean ground beef
  • 1 medium yellow onion diced
  • 2 garlic cloves minced
  • 1 can diced tomatoes 14.5 ounces, drained
  • 1/2 cup low-sodium beef broth
  • 2 tablespoons yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 cups cooked long-grain white rice
  • 3/4 cup finely chopped dill pickles drained and blotted dry
  • 2 cups shredded cheddar cheese divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish.
  2. Brown the beef and onion in a large skillet. Drain excess fat, add the garlic and cook for 30 seconds.
  3. Stir in the tomatoes, broth, mustard, Worcestershire, salt and pepper and simmer for 4 minutes. Remove from the heat.
  4. Fold in the rice, pickles and 1 1/2 cups cheddar. Spread in the dish and top with the remaining cheese.
  5. Bake for 25 to 30 minutes, until hot and bubbling. Rest for 10 minutes before cutting.