Ground Beef N Rice Pie Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: May 14, 2008
This was pretty darn good. I didn't even have tomato paste--just used the tomato sauce with the rice and cheese. I also divided the meat mixture into two pie pans, after reading the comments about liquid/meat texture issues. (I used super lean ground beef, so I didn't have a lot of fat to drain) I baked these for a little more than 30 minutes, maybe 40 or so. Meat was cooked and very tasty. The kids looked disparagingly at this dinner until they tried it, and then had seconds. Very good!
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Reviewed: May 2, 2008
It turned out pretty good for me. It resembles spanish rice more than anything. I cooked this for my parents and it was a big sucess. I think the trick to saving time is to be prepping everything for the ground beef portion while the rice is cooking, otherwise it's hard to cook in the time listed.
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Reviewed: Apr. 20, 2008
This recipe wasn't bad. I browned the ground beef before baking as other people suggested. It was not hot in the middle after baking as suggested so I would go a little longer next time. This is kind of a Spanish rice meets meatloaf type flavor. I'll make this again.
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Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Mar. 15, 2008
it was ok. my rice came out sorta crunchy after it was done. so next time i'm gonna cook it b4 i lay it over the meat. i used Italian sausage also instead of hamburger meat.
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Reviewed: Dec. 17, 2007
It Was Mentioned in an earlier review that the meat had the texture of raw meat.I added some cooking time to harden the meat to give it a more pleasing texture.(Doubled the time)I kept it covered with foil so it would not over cook the rice. This worked out very well. It was loved by my entire family and will now be a family staple.
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Reviewed: Sep. 18, 2007
Probably not going to make this one again. The texture of the meat mixture was like uncooked beef, and while my husband liked it, I could barely get down one serving. I think if I made this again, I would brown the meat first, before adding the sauce & other ingredients. I did make one change, using italian dressing instead of tomato sauce with the rice, just for variety, and that turned out quite tasty.
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Photo by capabayan

Cooking Level: Expert

Home Town: Plymouth, Massachusetts, USA

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Reviewed: Jan. 20, 2007
This recipe turned out pretty good. My husband & son liked it, & they're very picky eaters. The only problem I found with it was that it produced alot of liquid, and I had to pour off the excess liquid several times while it was baking. I'll cut down on the amount of liquids the recipe calls for the next time I make it & see what happens. Even with that problem, I'd definitely make it again. Very quick and easy to prepare.
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Displaying results 31-37 (of 37) reviews

 
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