Hearty, cosy and filling, this Slow Cooker Ground Beef and Rice recipe is a perfect hands-off family dinner. Rich and cheesy and so easy to make right in your crockpot, this beef and rice casserole is a delicious one pot dinner that's perfect for busy weeknights.
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I won't lie, the slow cooker is quickly becoming the most used kitchen appliance in my kitchen and this cheesy ground beef and rice casserole is a winner for busy weeks. Just pop the ingredients in, get on with your day, and come back to a delicious and hearty meal.
Full of flavor this hearty dinner is made with ground beef, vegetables, rice and cheese for a well-balanced meal.
Be sure to try my Cheesy Ground Beef and Potato Bake and Ground Beef and Potato Casserole too!
Why make ground beef and rice in the slow cooker?
- One pot: This recipe doesn't require you to brown the beef, so there's no extra pans to wash up. Everything goes right into the slow cooker for one complete meal.
- Family dinner: My 3 year old loved this as much as we did. It's a great option for everyone at the table!
- Big batch recipe: This is a great recipe for meal prep. Leftovers taste great and it's freezer friendly.
What You Will Need
Ingredients
- Ground Beef: For the best flavor, use 80/20 ground beef. You can use lean if you prefer.
- Vegetables: Onion, bell pepper and garlic.
- Seasonings: Tomato paste, Worcestershire sauce, Dijon mustard, smoked paprika, dried oregano, onion powder, salt and black pepper.
- Beef Broth: Use a low-sodium beef broth so that you can control the salt levels. You can adjust seasoning to taste before serving.
- Rice: This recipe uses long grain white rice. Basmati works great.
- Sour Cream: Sour cream is stirred in towards the end of cooking for a tangy flavor and creamy texture.
- Cheese: Shredded cheddar is stirred into the casserole and generously sprinkled on top for some melty cheese goodness.
Equipment
- 6 Quart Crockpot Slow Cooker - this recipe will work in most sizes of slow cooker
How to make Crockpot Ground Beef and Rice
Be sure to scroll down for the full recipe!
- Place the beef in the slow cooker and break it up with a fork or spatula.
- Add in the chopped veggies, seasoning and some of the stock.
- Pop the lid on and cook on low for 3-4 hours, or high for 1-2.
- Add in uncooked rice and stock.
- Cook for another hour.
- Stir in the sour cream and cheese. Sprinkle cheese on top.
- Cook for 10 minutes to melt the cheese.
Recipe Variations
- You can make this slow cooker casserole with other ground meats like chicken, turkey or pork. If you use a leaner meat like chicken or turkey, the final dish won't be as rich, so you may want to add in some extra Worcestershire sauce or other seasonings.
- You can easily add in other veggies like carrots or mushrooms.
Make Ahead and Storage
Once made, you can keep the slow cooker on it's warm setting for up to 2 hours. If it starts to dry out a little you can add in some addition broth.
Leftovers will keep well for up to 3 days in the refrigerator. Reheat in a pot on the stovetop or in the microwave. Add in a little water or stock and stir regularly. Cook til it is piping hot.
You can also freeze this slow cooker ground beef and rice for up to 3 months. Let it cool completely and thaw overnight before reheating.
Serving Suggestions
You can totally serve this ground beef and rice casserole by itself, or you can add some extra veggie goodness on the side. It works great with something light and fresh like sauteed celery or lemon green peas.
Slow Cooker Ground Beef and Rice
Equipment
Ingredients
- 2 lb ground beef (1kg) use 80/20 for the tastiest recipe. Lean beef will also work.
- 1 onion sliced
- 1 bell pepper chopped
- 4 garlic cloves minced or finely diced
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup low sodium beef broth (120ml)
- 1½ cups basmati rice (280g) rinsed well under cold water
- 1½ cups low sodium hot beef broth (350ml) plus more if needed
- ¾ cup sour cream (175ml)
- 2 cups shredded cheddar cheese (225g)
Instructions
- Put the beef in the slow cooker and break it up well with a spatula so that there are no large pieces.
- Add in the chopped veggies, tomato paste, Worcestershire sauce, mustard and seasonings. Pour over the broth.
- Stir everything together and put on the lid. Cook on high for 1 to 2 hours or on low for 3 to 4 hours.
- Take the lid off and give it a good stir. Make sure that the beef is cooked.
- Add in the rinsed rice and hot broth. Stir well and place the lid back on.
- Continue to cook for 45 minutes to 1 hour. Check the rice at 45 minutes and add more broth if needed.
- Once the rice has cooked, stir in the sour cream and half of the shredded cheese. Top with the remaining shredded cheese.
- Put the lid back on and cook for another 10 to 15 minutes til the cheese has melted.
Video
Notes
- For a richer and deeper flavor, you can brown the ground beef in a large skillet before adding it to the slow cooker.
- Break up the ground beef well in the slow cooker before adding the other ingredients. This will stop it from clumping together.
- Rinse the rice until the water runs clear, before adding it to the slow cooker. This will help to prevent it getting mushy.
- When you add the rice, make sure you pour in hot broth.
- Keep the lid closed as much as you can once the rice is added. The trapped steam helps it to cook.
- Check the rice during cooking. Slow cooker settings can vary, so keep an eye on it so that you don't overcook.
- If the rice isn't tender but has absorbed a lot of the liquid, add in some additional hot broth or water.
- Leftovers will keep for up to 3 days in the fridge, reheat on stovetop or in microwave. Freeze for up to 3 months.
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