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Andre Lewis

Freezer-to-Oven Tomato Beef Rice Bake

Print Recipe
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.