20 Delicious Beef Rice a Roni Easy Recipes

Craving something hearty, delicious, and oh-so-easy to whip up? You’re in the right place! Our roundup of 20 Delicious Beef Rice a Roni Easy Recipes is here to save your weeknights with minimal fuss and maximum flavor. Whether you’re after quick dinners, comfort food classics, or just a tasty twist on a familiar favorite, these recipes promise to delight. Let’s dig in!

Classic Beef Rice a Roni

Last night, as I rummaged through my pantry, I stumbled upon a box of Rice a Roni and decided to give it a nostalgic twist with some ground beef. It’s one of those dishes that reminds me of my college days—simple, hearty, and utterly comforting.

Ingredients

• 1 box of Rice a Roni – The San Francisco Treat, because why not?
• 1 lb ground beef – I like using 80/20 for that perfect fat ratio.
• 2 cups water – Filtered, because my tap water is questionable.
• 2 tbsp butter – Unsalted, so I can control the seasoning.
• 1 small onion, diced – Yellow, for its sweetness.
• 2 cloves garlic, minced – Fresh is best, but I won’t judge if you use pre-minced.

Instructions

1. In a large skillet over medium heat, brown the ground beef, breaking it apart with a spoon, until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
2. Add the diced onion and minced garlic to the skillet with the beef. Cook until the onion is translucent, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Push the beef mixture to one side of the skillet and add the butter to the other side. Once melted, add the Rice a Roni pasta and rice mix. Toast for 2 minutes, stirring constantly. Tip: Toasting the pasta enhances its nutty flavor.
4. Pour in the water and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the rice is tender.
5. Remove from heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become fluffy.

Every bite of this Classic Beef Rice a Roni is a delightful mix of savory beef and perfectly seasoned rice. Try serving it with a sprinkle of fresh parsley or a side of steamed veggies for a complete meal.

Cheesy Beef Rice a Roni Casserole

Craving something hearty and comforting that doesn’t skimp on flavor? I’ve got just the thing—a Cheesy Beef Rice a Roni Casserole that’s become a staple in my kitchen, especially on those busy weeknights when time is tight but hunger is high.

Ingredients

• 1 lb ground beef (I like to use 80/20 for that perfect fat ratio)
• 1 box Rice a Roni Beef Flavor (because sometimes, convenience is key)
• 2 cups water (filtered, if you’re feeling fancy)
• 1 can cream of mushroom soup (my secret for extra creaminess)
• 1 cup shredded cheddar cheese (sharp cheddar brings the best flavor)
• 1/2 cup sour cream (room temp blends smoother)
• 1 tbsp olive oil (extra virgin is my go-to for sautéing)
• 1/2 tsp garlic powder (because garlic makes everything better)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Tip: Drain excess fat for a less greasy casserole.
3. Stir in the Rice a Roni (including the seasoning packet), water, and garlic powder. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until rice is tender.
4. Remove from heat and stir in the cream of mushroom soup and sour cream until well combined. Tip: Let the mixture sit for a minute to thicken slightly.
5. Transfer the mixture to the prepared baking dish and sprinkle evenly with cheddar cheese.
6. Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Golden and glorious right out of the oven, this casserole boasts a creamy, cheesy interior with just the right amount of beefy goodness. Serve it straight from the dish for a family-style meal that’s sure to gather everyone around the table.

Spicy Beef Rice a Roni with Jalapenos

Growing up in a household where spices were the soul of every meal, I’ve always had a soft spot for dishes that pack a punch. This Spicy Beef Rice a Roni with Jalapenos is my go-to when I crave something hearty, spicy, and utterly comforting. It’s a dish that reminds me of family dinners where the table was always loud, and the plates were always empty.

Ingredients

• 1 cup long-grain white rice (I swear by Basmati for its fragrance and fluffiness)
• 1 lb ground beef (80/20 blend for that perfect fat content)
• 2 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 medium onion, finely chopped (yellow onions are my preference for their sweetness)
• 2 jalapenos, seeded and diced (leave some seeds if you like it extra spicy)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 2 cups beef broth (homemade if you have it, but store-bought works fine)
• 1 tsp smoked paprika (for that deep, smoky flavor)
• Salt to taste (I start with 1/2 tsp and adjust as needed)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion and diced jalapenos to the skillet. Cook, stirring occasionally, until the onions are translucent, about 5 minutes.
3. Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.
4. Increase the heat to medium-high and add the ground beef. Break it apart with a spoon and cook until no longer pink, about 5 minutes.
5. Add the rice to the skillet, stirring to coat it with the oil and spices, about 2 minutes.
6. Pour in the beef broth and bring the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
7. Remove from heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become even fluffier.
8. Fluff the rice with a fork, taste, and adjust the salt if necessary.

Bold flavors and a satisfying texture make this dish a winner in my book. The rice is perfectly fluffy, with just the right amount of spice from the jalapenos and a smoky depth from the paprika. Serve it with a dollop of sour cream or a sprinkle of fresh cilantro to balance the heat.

Beef Rice a Roni with Mushrooms and Peas

Craving something hearty yet easy to whip up on a busy weeknight? I stumbled upon this Beef Rice a Roni with Mushrooms and Peas recipe during one of those evenings when time was tight but the hunger was real. It’s become a go-to in my household, blending the comfort of beef with the earthiness of mushrooms and the sweet pop of peas.

Ingredients

• 1 box Beef Rice a Roni – because sometimes, the boxed stuff is just right for a quick meal.
• 1 tbsp extra virgin olive oil – my kitchen staple for that perfect sauté.
• 1/2 lb ground beef – I like to use 80/20 for that juicy flavor.
• 1 cup sliced mushrooms – baby bellas are my favorite for their meaty texture.
• 1/2 cup frozen peas – no need to thaw, they cook perfectly in the mix.
• 2 cups water – as per the Rice a Roni box, but I sometimes swap in beef broth for extra richness.

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the ground beef, breaking it apart with a spoon, and cook until no pink remains, roughly 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in the mushrooms and cook until they’re soft and have released their moisture, about 4 minutes.
4. Pour in the Rice a Roni, including the seasoning packet, and stir to combine with the beef and mushrooms.
5. Add the water (or beef broth) and frozen peas, bringing the mixture to a boil. Tip: Scrape the bottom of the pan to get all those flavorful bits mixed in.
6. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
7. Remove from heat and let it sit, covered, for 5 minutes to allow the rice to steam and fluff up.

The result? A dish where the rice is perfectly fluffy, the beef adds a savory depth, and the peas bring a burst of sweetness. Serve it straight from the skillet for a rustic touch, or fancy it up with a sprinkle of fresh parsley on top.

Garlic Butter Beef Rice a Roni

Oh, the joy of finding a recipe that’s both comforting and a breeze to whip up on a busy weeknight! That’s exactly how I felt when I first tried making Garlic Butter Beef Rice a Roni. It’s a dish that brings the homely warmth of garlic butter together with the hearty satisfaction of beef, all tossed in that familiar Rice a Roni texture we all love.

Ingredients

• 1 box of Rice a Roni – Beef flavor (because let’s be honest, the seasoning packet is gold)
• 1 lb ground beef – I like using 80/20 for that perfect fat ratio
• 4 tbsp unsalted butter – extra for that rich, garlicky goodness
• 3 cloves garlic, minced – fresh is best, but hey, we’ve all been there with the jarred stuff
• 2 cups water – as per the Rice a Roni box, but I sometimes swap half for beef broth

Instructions

1. In a large skillet over medium heat, brown the ground beef until no pink remains, about 5-7 minutes. Tip: Don’t stir too much; letting it sit gives it a nice crust.
2. Drain the beef, leaving about a tablespoon of fat in the skillet for flavor. Return the skillet to the heat.
3. Add the butter and minced garlic to the skillet, sautéing until fragrant, about 1 minute. Tip: Keep the heat medium to avoid burning the garlic.
4. Stir in the Rice a Roni and its seasoning packet, toasting for 2 minutes until slightly golden. Tip: This step builds the base flavor, so don’t skip it!
5. Pour in the water (or water and broth mix), bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. The rice should be tender and liquid absorbed.
6. Fluff the rice with a fork, then stir in the cooked ground beef until well combined. Serve hot.

Buttery, garlicky, and with just the right amount of beefy chew, this dish is a weeknight hero. Try topping it with a sprinkle of fresh parsley or a dash of red pepper flakes for an extra kick.

Beef Rice a Roni Stir Fry

Venturing into the kitchen after a long day, I often find myself reaching for ingredients that promise both comfort and convenience. That’s how this Beef Rice a Roni Stir Fry came to be—a dish that’s as easy to whip up as it is satisfying, blending the heartiness of beef with the simplicity of Rice a Roni.

Ingredients

• 1 box Beef Rice a Roni – because sometimes, the boxed stuff is just what you need.
• 1 lb ground beef – I like to use 85/15 for that perfect balance of lean and fat.
• 2 tbsp extra virgin olive oil – my kitchen staple for almost everything.
• 1 cup frozen mixed vegetables – no need to thaw, they’ll cook right in.
• 1/2 cup water – to help everything come together smoothly.

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the ground beef to the skillet, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Sprinkle in the Rice a Roni and the seasoning packet, stirring to coat the beef and toast the rice slightly, about 1 minute.
4. Pour in the water and add the frozen vegetables, stirring to combine. Tip: This is a great time to scrape up any browned bits from the bottom of the pan for extra flavor.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed. Tip: Resist the urge to peek too often to keep the steam in.
6. Remove from heat and let it sit, covered, for 5 minutes to allow the rice to fluff up.

Loving the rich, savory flavors of this stir fry is easy, especially when served with a sprinkle of green onions on top for a fresh contrast. The rice comes out perfectly fluffy, with the beef and vegetables adding just the right amount of heartiness to every bite.

Creamy Beef Rice a Roni

Craving something comforting yet easy to whip up on a busy weeknight? I stumbled upon this Creamy Beef Rice a Roni recipe during one of those evenings when the fridge was nearly empty, but the hunger was real. It’s since become a go-to in my household, blending the heartiness of beef with the creamy, dreamy texture we all love.

Ingredients

• 1 cup uncooked white rice (I always reach for long-grain for its fluffy texture)
• 1 lb ground beef (80/20 is my pick for the perfect fat ratio)
• 2 cups beef broth (homemade if you have it, but store-bought works in a pinch)
• 1 cup heavy cream (this is where the magic happens, folks)
• 1 tbsp olive oil (extra virgin, because why not?)
• 1 small onion, diced (I like mine finely chopped for even distribution)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
• 1 tsp salt (adjust to your liking, but this is my sweet spot)
• 1/2 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion to the skillet, sautéing until translucent, roughly 3 minutes. Tip: Don’t rush this step; caramelized onions add depth.
3. Stir in minced garlic and cook for another 30 seconds, just until fragrant. Overcooking garlic can turn it bitter.
4. Add ground beef to the skillet, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Tip: Draining excess fat is optional but recommended for a lighter dish.
5. Mix in uncooked rice, stirring to coat the grains with the beef and onion mixture. This toasts the rice slightly, enhancing its nutty flavor.
6. Pour in beef broth and heavy cream, then add salt and pepper. Bring to a gentle boil.
7. Reduce heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly cooked rice.
8. After 20 minutes, remove from heat and let sit, covered, for 5 minutes. This allows the rice to absorb any remaining liquid and become extra creamy.

Perfectly creamy with a satisfying beefy backbone, this dish is a testament to simple ingredients creating something extraordinary. I love serving it with a sprinkle of fresh parsley or a side of steamed veggies for a pop of color and nutrition.

Beef Rice a Roni with Bell Peppers

How many times have you stared into your pantry, wondering what to make with that box of Rice a Roni and the lone bell pepper sitting in your fridge? I’ve been there more times than I’d like to admit, and that’s how this Beef Rice a Roni with Bell Peppers came to life in my kitchen.

Ingredients

• 1 box Beef Rice a Roni – because sometimes, convenience is key.
• 1 large bell pepper, diced – I love using red for a pop of color, but any color works.
• 1 tbsp extra virgin olive oil – my go-to for sautéing; it adds a nice flavor.
• 2 cups water – as per the Rice a Roni box instructions, but I always add a splash more to keep it from drying out.
• 1/2 lb ground beef – I prefer 80/20 for that perfect fat-to-lean ratio.

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute. Tip: If the oil smokes, it’s too hot—turn down the heat.
2. Add the diced bell pepper to the skillet and sauté until slightly softened, about 3 minutes. Tip: Stir occasionally to prevent burning.
3. Push the bell peppers to one side of the skillet and add the ground beef. Cook, breaking it apart with a spoon, until no longer pink, about 5 minutes. Tip: Season the beef with a pinch of salt and pepper as it cooks for extra flavor.
4. Stir in the Rice a Roni and the seasoning packet, then add the water. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed. Tip: Resist the urge to stir while simmering to prevent mushy rice.
6. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

Out of the skillet, this dish is a comforting blend of savory beef, tender rice, and sweet bell peppers. Serve it straight from the pan for a cozy family dinner, or top with a sprinkle of fresh parsley for a bit of elegance.

Beef Rice a Roni Skillet Dinner

Many nights, I find myself craving something hearty yet easy to whip up after a long day. That’s when my Beef Rice a Roni Skillet Dinner comes to the rescue, blending comfort with convenience in every bite.

Ingredients

• 1 lb ground beef (I like 85% lean for the perfect fat balance)
• 1 box Rice a Roni, Beef flavor (because why not double down on that savory taste?)
• 2 cups water (filtered, if you’re fancy like me)
• 1 tbsp olive oil (extra virgin is my kitchen staple)
• 1 small onion, diced (white or yellow, whatever’s lurking in your pantry)
• 2 cloves garlic, minced (fresh is best, but I won’t judge if you use jarred)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onion and sauté until translucent, roughly 3 minutes, stirring occasionally.
3. Toss in the minced garlic and cook for another 30 seconds until fragrant—don’t let it burn!
4. Crumble the ground beef into the skillet, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
5. Sprinkle the Rice a Roni over the beef, then pour in the water, stirring to combine.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and has absorbed all the liquid.
7. Remove from heat and let it sit, covered, for 5 minutes to allow the flavors to meld beautifully.

Zesty and satisfying, this skillet dinner delivers a punch of flavor with minimal effort. Serve it straight from the pan for a rustic touch, or top with a sprinkle of fresh parsley for a pop of color. Either way, it’s a weeknight winner that’ll have everyone asking for seconds.

Beef Rice a Roni with Carrots and Celery

Sometimes, the simplest dishes bring the most comfort, and that’s exactly what this Beef Rice a Roni with Carrots and Celery does for me. It’s a throwback to my college days when I needed something hearty, quick, and budget-friendly.

Ingredients

• 1 box Rice a Roni Beef Flavor – because let’s be honest, the seasoning packet is gold.
• 1 cup diced carrots – I like them small for quicker cooking.
• 1 cup diced celery – the crunch adds a nice texture contrast.
• 2 tbsp extra virgin olive oil – my kitchen staple for almost everything.
• 2 cups water – as per the box instructions, but I sometimes swap half with beef broth for extra flavor.

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced carrots and celery, sautéing until slightly softened, about 5 minutes. Tip: Don’t rush this step; letting them soften properly builds flavor.
3. Stir in the Rice a Roni and the seasoning packet, toasting the rice for about 2 minutes until fragrant. Tip: Toasting the rice enhances its nutty flavor.
4. Pour in the water (or water and broth mix), bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
5. After 15 minutes, remove from heat and let it sit, covered, for 5 minutes to absorb any remaining liquid.

Velvety rice with tender veggies and a rich beefy flavor makes this dish a weeknight winner. Try topping it with a fried egg for a protein boost or serving it alongside a crisp green salad for a complete meal.

Beef Rice a Roni with Broccoli

After a long day, there’s nothing like a comforting bowl of Beef Rice a Roni with Broccoli to bring the family together. I remember my mom whipping this up on busy weeknights, and now it’s my go-to when I need something hearty and quick.

Ingredients

• 1 box Beef Rice a Roni – because sometimes, convenience tastes just as good as homemade.
• 1 cup broccoli florets – I like them crisp-tender, so I chop them into bite-sized pieces.
• 2 tbsp extra virgin olive oil – my kitchen staple for that rich, fruity flavor.
• 2 cups water – filtered, if you’re picky like me about the taste of your tap water.
• 1/2 lb ground beef – I opt for 85% lean for the perfect balance of flavor and juiciness.

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes. Tip: Swirl the oil to coat the pan evenly.
2. Add the ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: Don’t stir too often to get a nice sear.
3. Stir in the Rice a Roni and the seasoning packet, toasting the rice for 1 minute until fragrant.
4. Pour in the water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Keep the lid on to trap the steam and cook the rice evenly.
5. Add the broccoli florets on top, cover again, and cook for an additional 5 minutes until the broccoli is bright green and tender.
6. Remove from heat and let it sit, covered, for 5 minutes to absorb any remaining liquid.

Velvety rice, savory beef, and crisp broccoli come together in this dish for a texture and flavor contrast that’s simply irresistible. Serve it straight from the skillet for a rustic touch, or plate it up with a sprinkle of grated Parmesan for an extra layer of umami.

Beef Rice a Roni with Spinach and Feta

Very few dishes bring me as much comfort as a hearty, one-pan meal that’s both easy to whip up and packed with flavors. That’s exactly what this Beef Rice a Roni with Spinach and Feta is all about—a quick weeknight dinner that feels like a hug in a bowl.

Ingredients

• 1 lb ground beef (I like using 85% lean for that perfect fat content)
• 1 cup uncooked Rice a Roni (the beef flavor is my go-to, but feel free to experiment)
• 2 cups fresh spinach (packed, because it wilts down to nothing)
• 1/2 cup crumbled feta cheese (the tangier, the better in my book)
• 2 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 2 1/2 cups water (measured precisely for the Rice a Roni to cook perfectly)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the ground beef to the skillet, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in the Rice a Roni (including the seasoning packet) and cook for 1 minute to toast slightly.
4. Pour in the water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on is crucial for even cooking.
5. Remove the lid, add the spinach, and stir until wilted, about 2 minutes. Tip: Fresh spinach adds a vibrant color and nutrients without overpowering the dish.
6. Sprinkle the feta cheese over the top, cover again for 1 minute just to let it soften slightly.

Just like that, you’ve got a dish where the creamy feta melts into the savory beef and rice, with pops of freshness from the spinach. Serve it straight from the skillet for a rustic touch, or plate it up with a side of crusty bread to soak up all the deliciousness.

Beef Rice a Roni with Corn and Black Beans

Unbelievably easy and packed with flavor, this Beef Rice a Roni with Corn and Black Beans is a weeknight savior in my kitchen. I stumbled upon this combo during a pantry clean-out, and it’s been a family favorite ever since.

Ingredients

• 1 box Beef Rice a Roni – because sometimes, convenience tastes amazing.
• 1 tbsp extra virgin olive oil – my go-to for that rich, fruity base.
• 1/2 cup corn kernels – frozen works, but fresh off the cob in summer? Divine.
• 1/2 cup black beans, rinsed and drained – for that protein punch and creamy texture.
• 1 3/4 cups water – just what the box calls for, but I like to sneak in a splash more for extra fluffiness.
• 1 tbsp unsalted butter – because butter makes everything better, right?

Instructions

1. Heat the olive oil in a large skillet over medium heat. Tip: Swirl the oil to coat the pan evenly for no-stick success.
2. Add the Rice a Roni pasta and rice mix, sautéing until golden brown, about 3 minutes. Tip: Keep stirring to prevent burning and to toast evenly.
3. Pour in the water and bring to a boil, then stir in the butter. Tip: This is when I add that extra splash of water for fluffier rice.
4. Reduce heat to low, cover, and simmer for 15 minutes. No peeking—steam is key here!
5. Stir in the corn and black beans, cover, and cook for another 5 minutes until everything is heated through.
6. Remove from heat and let it sit, covered, for 5 minutes. This rest period is crucial for the perfect texture.

Hearty and satisfying, this dish boasts a delightful mix of textures—chewy rice, tender pasta, and pops of sweet corn and creamy beans. Serve it straight from the skillet for a rustic touch, or top with avocado slices for a fresh twist.

Beef Rice a Roni with Green Beans

Today, I stumbled upon a dish that brings back so many childhood memories, Beef Rice a Roni with Green Beans. It’s one of those comforting meals that’s both easy to whip up and incredibly satisfying. I remember my mom making it on busy weeknights, and now, it’s my go-to when I need a quick yet hearty dinner.

Ingredients

• 1 box Beef Rice a Roni – because let’s be honest, the seasoning packet is magic.
• 1 cup fresh green beans, trimmed and halved – I love the crunch they add.
• 2 tbsp extra virgin olive oil – my kitchen staple for almost everything.
• 1 1/2 cups water – just enough to cook the rice to perfection.
• 1/2 cup milk – I use whole milk for creaminess, but any will do.
• 1 tbsp butter – because butter makes everything better.

Instructions

1. Heat the olive oil in a large skillet over medium heat. Tip: Swirl the oil to coat the pan evenly.
2. Add the green beans and sauté for 3-4 minutes until they start to soften but still retain some crunch.
3. Stir in the Rice a Roni pasta and rice mix, toasting it lightly with the green beans for about 2 minutes. Tip: Toasting enhances the nutty flavor of the rice.
4. Pour in the water and milk, then add the butter and seasoning packet from the Rice a Roni box. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
6. After 15 minutes, remove the skillet from the heat and let it sit, covered, for 5 minutes. This allows the rice to absorb any remaining liquid and become fluffy.
7. Fluff the rice with a fork before serving.

Beef Rice a Roni with Green Beans turns out wonderfully creamy with just the right amount of bite from the green beans. I love serving it with a sprinkle of grated Parmesan on top for an extra layer of flavor. Sometimes, I even add a dash of hot sauce for a little kick.

Beef Rice a Roni with Zucchini

Back when I was a kid, my mom would whip up this Beef Rice a Roni with Zucchini on busy weeknights, and it quickly became my comfort food. Now, I love making it for my family, adding my own little twists to the recipe.

Ingredients

• 1 box Beef Rice a Roni – because sometimes, convenience tastes amazing.
• 2 tbsp extra virgin olive oil – my go-to for that rich flavor.
• 1 lb ground beef – I like using 85% lean for the perfect fat content.
• 1 medium zucchini, diced – about 2 cups, for that fresh crunch.
• 2 cups water – as per the Rice a Roni box instructions.
• 1/2 tsp garlic powder – because garlic makes everything better.
• Salt to taste – though I usually just go with a pinch.

Instructions

1. Heat the olive oil in a large skillet over medium heat. Tip: Let the oil heat up for about a minute before adding the beef to ensure a nice sear.
2. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes. Tip: Don’t stir too often; letting it sit for a bit gives it a better texture.
3. Stir in the diced zucchini and garlic powder, cooking for another 3 minutes until the zucchini starts to soften.
4. Add the Rice a Roni and the seasoning packet from the box, stirring to combine with the beef and zucchini.
5. Pour in the water, bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed. Tip: Keep the lid on to trap the steam, which helps cook the rice evenly.
6. Remove from heat and let it sit, covered, for 5 minutes. This allows the flavors to meld together beautifully.

Out of the skillet, this dish is a hearty, flavorful meal with the perfect balance of savory beef, tender rice, and crisp zucchini. Serve it with a sprinkle of Parmesan on top for an extra layer of flavor, or alongside a simple green salad for a complete dinner.

Beef Rice a Roni with Tomatoes and Basil

Just last week, I found myself staring into my pantry, wondering what to whip up for dinner that was both comforting and easy. That’s when I spotted a box of Rice a Roni and remembered this hearty, flavorful dish my grandma used to make. It’s the perfect blend of convenience and homemade taste, with juicy tomatoes and fresh basil bringing it to life.

Ingredients

• 1 box Beef Rice a Roni – because sometimes, the boxed stuff is just the right start.
• 1 tbsp extra virgin olive oil – my kitchen staple for almost everything.
• 1 cup diced tomatoes – I love using fresh, but canned works in a pinch.
• 1/4 cup fresh basil, chopped – nothing beats the aroma of fresh basil.
• 2 cups water – filtered, if you’re feeling fancy.
• 1/2 tsp salt – I always go for sea salt for that extra mineral punch.

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute. This is where the magic starts.
2. Add the Rice a Roni pasta and rice mix to the skillet, stirring constantly for 2 minutes until lightly toasted. The nutty aroma is your cue.
3. Pour in 2 cups of water and the seasoning packet from the Rice a Roni box, stirring to combine. Bring to a boil, then reduce heat to low.
4. Cover and simmer for 15 minutes, resisting the urge to peek. Trust me, the steam does its best work undisturbed.
5. Stir in the diced tomatoes and salt, then cover and cook for an additional 5 minutes. The tomatoes should soften but still hold their shape.
6. Remove from heat and fold in the fresh basil. The residual heat will wilt the basil perfectly, releasing its essential oils.

The result? A dish where the rice is fluffy, the pasta has just the right bite, and the tomatoes add a bright acidity that cuts through the richness. Serve it straight from the skillet for that rustic, family-style appeal, or top with a sprinkle of Parmesan for an extra layer of flavor.

Beef Rice a Roni with Peppers and Onions

Kicking off the week with a dish that’s close to my heart, Beef Rice a Roni with Peppers and Onions is my go-to when I need something comforting yet easy to whip up. It’s a dish that reminds me of family dinners where the table was always full, and the food was always hearty.

Ingredients

• 1 box of Rice a Roni – Beef flavor (because let’s be honest, the seasoning packet is a game-changer)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 cup diced onions (I like them sweet, so Vidalia onions are my pick)
• 1 cup diced bell peppers (a mix of red and green for color and sweetness)
• 2 cups water (filtered, because every detail counts)
• 1/2 lb ground beef (I opt for 80/20 for that perfect fat ratio)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes. This is when you know it’s ready.
2. Add the diced onions and bell peppers to the skillet, sautéing until they’re soft and the onions are translucent, about 5 minutes. Stir occasionally to prevent burning.
3. Push the veggies to one side of the skillet and add the ground beef. Cook until browned, breaking it apart with a spoon, about 5 minutes. Tip: Don’t stir the beef too much; letting it sit for a bit helps it brown better.
4. Stir in the Rice a Roni and the seasoning packet, mixing well to coat everything evenly.
5. Pour in the water, bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
6. Remove from heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become fluffy. Tip: Fluff the rice with a fork before serving to separate the grains.

Giving this dish a final stir, the aroma of beef and peppers fills the kitchen, promising a meal that’s both flavorful and satisfying. Serve it straight from the skillet for a rustic touch, or top with a sprinkle of fresh herbs for a pop of color.

Beef Rice a Roni with Sausage

Just last week, I found myself staring into my pantry, wondering what to whip up for dinner that’s both comforting and easy. That’s when I spotted a box of Rice a Roni and remembered the half-pound of ground beef and sausage links sitting in my fridge. Inspiration struck, and this Beef Rice a Roni with Sausage was born—a dish that’s as hearty as it is simple to make.

Ingredients

• 1 box Beef Rice a Roni – because sometimes, the boxed stuff is just what you need.
• 1/2 lb ground beef – I like to use 80/20 for that perfect fat ratio.
• 2 sausage links, sliced – spicy Italian is my go-to for an extra kick.
• 2 tbsp extra virgin olive oil – my kitchen staple for almost everything.
• 2 cups water – as the package directs, but I always add a splash more to keep it moist.

Instructions

1. Heat the olive oil in a large skillet over medium heat. Tip: Let the oil get hot but not smoking to avoid burning.
2. Add the ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Toss in the sliced sausage and cook for another 3 minutes, just until they start to brown.
4. Stir in the Rice a Roni, including the seasoning packet, and toast for 2 minutes. Tip: Toasting the rice and pasta adds a nutty flavor.
5. Pour in the water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
6. After 15 minutes, remove from heat and let sit, covered, for 5 minutes to absorb any remaining liquid.

Velvety rice with tender bits of beef and spicy sausage makes every bite a delight. Serve it straight from the skillet for a rustic touch, or top with a sprinkle of fresh parsley for a pop of color.

Beef Rice a Roni with Bacon

First off, let me tell you, there’s nothing quite like the comfort of a hearty Beef Rice a Roni with Bacon to bring the family together. I remember whipping this up on a chilly evening, and the aroma alone had everyone hovering around the kitchen.

Ingredients

• 1 cup long grain white rice – I find it gives the best texture.
• 2 cups beef broth – homemade if you have it, but store-bought works in a pinch.
• 1/2 lb ground beef – I like to use 80/20 for that perfect fat ratio.
• 4 strips bacon, chopped – because everything’s better with bacon, right?
• 1 small onion, diced – yellow onions are my go-to for their sweetness.
• 2 cloves garlic, minced – fresh is best here, no substitutes.
• 1 tbsp extra virgin olive oil – my kitchen staple.
• 1/2 tsp salt – to bring out all those flavors.
• 1/4 tsp black pepper – freshly ground, if you please.

Instructions

1. Heat olive oil in a large skillet over medium heat. Tip: Let the oil heat up for a minute to prevent sticking.
2. Add chopped bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
3. In the same skillet, add ground beef, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Tip: Don’t drain the fat; it adds flavor.
4. Add diced onion and minced garlic to the skillet. Cook until onions are translucent, about 3 minutes.
5. Stir in the rice, salt, and pepper, coating everything evenly. Cook for 2 minutes to lightly toast the rice.
6. Pour in beef broth, bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfect rice.
7. Remove from heat, let sit covered for 5 minutes, then fluff with a fork. Stir in the reserved bacon.

Now, the moment of truth. Not only does this dish have a delightful crunch from the bacon, but the rice is perfectly fluffy, soaking up all that beefy goodness. Try serving it with a sprinkle of fresh parsley for a pop of color and freshness.

Beef Rice a Roni with Pineapple

Finally, a dish that brings back memories of my grandma’s kitchen, where the aroma of beef and pineapple filled the air. This Beef Rice a Roni with Pineapple is a quirky twist on a classic, blending savory and sweet in a way that’s unexpectedly delightful.

Ingredients

• 1 box Rice a Roni – the beef flavor is my go-to for this recipe, but feel free to experiment.
• 1 lb ground beef – I like using 80/20 for that perfect fat content.
• 1 cup diced pineapple – fresh is best, but canned works in a pinch.
• 2 tbsp olive oil – extra virgin is my preference for its fruity notes.
• 1 small onion, diced – yellow onions add a nice sweetness.
• 2 cloves garlic, minced – because everything’s better with garlic.
• 1 cup water – as per the Rice a Roni box instructions.
• 1 tbsp soy sauce – for that umami kick.

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, about 3 minutes. Tip: Don’t rush this step; caramelized onions add depth.
3. Stir in the minced garlic and cook for 30 seconds until fragrant. Tip: Garlic burns easily, so keep an eye on it.
4. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Pour in the Rice a Roni, water, and soy sauce, stirring to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly cooked rice.
6. Fold in the diced pineapple and cook for an additional 2 minutes to warm through.

The result is a dish with a delightful contrast of textures—tender rice, juicy beef, and bursts of sweet pineapple. Serve it in a hollowed-out pineapple half for a fun, tropical presentation that’s sure to impress.

Conclusion

We hope you’ve enjoyed exploring these 20 delicious Beef Rice a Roni recipes as much as we loved rounding them up for you! Each one offers a unique twist on a classic, making weeknight dinners exciting again. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!