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Freezer-to-Oven Tomato Beef Rice Bake
Andre Lewis

Freezer-to-Oven Tomato Beef Rice Bake

Cooked rice, tomato-braised beef and peas freeze in a foil pan and bake directly from solid. The sauce is slightly generous because rice continues absorbing moisture in the freezer and oven. Mozzarella protects the surface while the cold center heats, then browns after the foil comes off.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 1/2 pounds 85% lean ground beef
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 can crushed tomatoes 28 ounces
  • 1 can tomato sauce 15 ounces
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 5 cups cooked long-grain white rice cooled
  • 1 1/2 cups frozen peas
  • 3 cups shredded mozzarella divided

Method
 

  1. Brown beef and onion, drain, add garlic for 30 seconds, then tomatoes, sauce, oregano, salt and pepper and simmer 8 minutes. Cool for 15 minutes.
  2. Fold in cooled rice, frozen peas and 2 cups mozzarella. Spread in a freezer-safe 9-by-13-inch foil pan and top with remaining cheese.
  3. Cool completely, wrap in plastic and two layers of foil, label and freeze up to 3 months. Remove plastic before baking.
  4. Bake from frozen, covered, at 375°F for 50 minutes.
  5. Uncover and bake 15 to 20 minutes more until bubbling and 165°F in the center. Rest 15 minutes.