Description
An easy cheesy tomato beef and rice recipe made with ground beef, rice, tomato sauce and melty Monterey jack cheese made in the Instant Pot or slow cooker.
Ingredients
Scale
- 16 oz lean ground beef
- 1 small onion, diced
- 3 ribs celery, sliced
- 1 1/2 tsp kosher salt
- 1 1/2 tsp garlic powder
- 1 tsp black pepper
- 1 tsp onion powder
- 2 1/4 cups beef broth
- 1 1/2 cups converted rice
- 1 Tbsp Worcestershire sauce
- 1 1/2 tsp sugar
- 2 (8 oz) cans tomato sauce
- 1 1/2 cups shredded Monterey jack cheese
Instructions
Instant Pot Instructions:
- Turn Instant Pot to sauté setting. When display says HOT add in the beef and break up. Brown for 4 minutes. Add in the onion and celery and stir in and cook for 2 more minutes. Drain off excess grease, if desired. Stir in the salt, garlic powder, pepper and onion powder.
- Pour in broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Sprinkle in the rice. Dump in the Worcestershire, sugar and tomato sauce.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the cheese.
- Serve and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the beef and break up. Brown for 4 minutes. Add in the onion and celery and stir in and cook for 2 more minutes. Drain off excess grease, if desired. Stir in the salt, garlic powder, pepper and onion powder. Transfer to the slow cooker.
- Stir in the broth, rice, Worcestershire, sugar and tomato sauce.
- Cover and cook on high for 2-3 hours, or until rice is cooked through.
- Stir in the cheese.
- Serve and enjoy!
- Category: Beef
- Method: Instant Pot or Slow Cooker