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Rice Mess

Rice Mess

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M. Bolt

Ground beef with rice in a tomato sauce.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 31.8g
  • 10%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 710 mg
  • 28%

Based on a 2,000 calorie diet


  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. Heat butter in a skillet over medium heat. Saute onion and garlic until tender. Remove from skillet, and set aside. In the same pan, brown the ground beef until no pink shows; drain excess fat. Return the onion mixture to pan, and stir in mushrooms. Season with salt and pepper. Stir in cooked rice and tomato sauce. Top with sliced cheese, and allow to stand until cheese is melted.
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Thanks to previous reviewers, I knew ahead of time that this recipe needed some doctoring. So I skipped the butter and browned the ground beef with onions, twice the garlic, and some chopped green pepper. I didn't have mushrooms, so I added corn instead, plus a healthy amount of oregano, salt, and pepper. I covered the skillet with cheddar right before serving, and it came out great. Even my three-year-old ate it without any complaints. We will definitely be doing this again.


Easy and decent leftovers. I added some chopped green pepper into the mix as well and it reminded me of the best part of stuffed green peppers -- the filling! Nice recipe base to tailor to your tastes with spices. Thanks!


This is soooo delicious. Pretty easy to make also. I didn't expect much out of this dish by the name, but it is surprisingly good. I recommend this dish to anyone.