Beefy Corn Rice-A-Roni – When “Quick” is All That Matters

I know, it’s hard to fathom that someone can sing the praises of Filet Mignon and wine reduction sauces one minute, then open a box of Rice-A-Roni the next. What can I say – I’m a woman of many tastes.

This really isn’t a recipe. Nothing “original” here – more along the lines of a suggestion.

Sometimes we need to eat quick, as in under 30 minutes quick. Sometimes we need to eat quick, as in not a lot of fuss, and very little clean up. At times like this, I reach for something that is not very healthy but sure is filling. I start with the stuff in a box better known as Rice-A-Roni. Add some meat and a vegetable – presto it’s dinnertime. You can serve it up straight from the pan, or use it as a great stuffing for Bell Peppers.

Beefy Corn Rice-A-Roni
1 ½ lb ground beef
2 tablespoons Butter
2 Boxes Beef Rice-A-Roni
1 Can Corn, drained well
4 ½ Cups Water

Brown ground beef in a large skillet, breaking it apart as it cooks. Drain well in a colander placed over a large bow.

While meat is draining, add 2 tablespoons of butter to the same skillet the meat was cooked in. Empty contents of Rice into the skillet and cook until golden, about 3-4 minutes, stirring constantly.

Return meat to the skillet. Sprinkle contents of seasoning package over meat. Add corn and water to the skillet. Bring to a boil, cover and reduce heat to medium-low.

Simmer for 15 minutes or until rice is tender.

This goes well with tomato wedges or a simple salad.


Stuff Bell Peppers
1 ½ lb ground beef
2 tablespoons Butter
2 Boxes Beef Rice-A-Roni
1 Can Corn, drained well
4 ½ Cups Water
4 Large or 6 Small Yellow or Orange Bell Peppers

Stuffed Bell Pepper (1)Prepare Beefy Rice-A-Roni as above. While Rice-A-Roni is cooking, cut the tops from bell peppers and core. Place peppers in a pot of boiling water for about 5 minutes to help soften. Remove peppers from water, drain well.

Heat oven to 350 degrees. Arrange bell peppers on a glass baking dish with about a 2-inch rim.

Spoon rice mixture into peppers. Top with a little cheese. Place in the oven and bake for about 20 minutes.

I like to use orange bell peppers at Halloween and carve little faces into the peppers before filling. It makes for a simple dinner that is perfect for Halloween, when dinner is filled with cute interruptions of “Trick Or Treat”.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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