Imported from Instagram

Pizza Rice

Name: Pizza Rice
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Cuisine: American
Ingredients: 640 g Dry long-grain rice; 900 g Beef bone broth; Kosher salt (Morton; to taste for the rice); Dried oregano (to taste); 114 g Pepperoni (diced; uncured according to the video transcript); 60 g Tomato paste; 900 g 96% lean ground beef; 1 tbsp Kosher salt (Morton); 1 tbsp Garlic powder; 1 tbsp Onion powder; 1 tbsp Italian seasoning; 440 g Marinara sauce (mix-in portion); 240 g Reduced-fat ricotta; 60 g Parmigiano Reggiano (finely grated; extra Parmesan for serving is optional and unquantified); Basil (a large handful, sliced); 240 g Marinara sauce (for topping); 240 g 2% mozzarella (shredded); 0.5 cup Water (only for the stovetop rice-cooking method; extra water)

Recipe by Tom Walsh @stealth_health_life · Instagram

Imported by Theodore Carter on SeeMeCook

A hearty meal-prep casserole that combines rice cooked in beef bone broth with pepperoni, seasoned lean beef, marinara, and creamy cheeses. Finished with a melted mozzarella topping, it makes eight generous servings and can be frozen for later.

8 servings60 minAmerican

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Ingredients

640 g Dry long-grain rice
900 g Beef bone broth
Kosher salt (Morton; to taste for the rice)
Dried oregano (to taste)
114 g Pepperoni (diced; uncured according to the video transcript)
60 g Tomato paste
900 g 96% lean ground beef
1 tbsp Kosher salt (Morton)
1 tbsp Garlic powder
1 tbsp Onion powder
1 tbsp Italian seasoning
440 g Marinara sauce (mix-in portion)
240 g Reduced-fat ricotta
60 g Parmigiano Reggiano (finely grated; extra Parmesan for serving is optional and unquantified)
Basil (a large handful, sliced)
240 g Marinara sauce (for topping)
240 g 2% mozzarella (shredded)
0.5 cup Water (only for the stovetop rice-cooking method; extra water)

Steps

1
For the rice-cooker method, put the dry rice, beef bone broth, kosher salt, and dried oregano in a large rice cooker and cook the rice. For stovetop cooking instead, add an extra ½ cup of water; the source does not specify stovetop cooking time or liquid procedure.
2
Put the diced pepperoni in a large pot and cook for 5–6 minutes, until its fat begins to render.
3
Stir the tomato paste into the rendered pepperoni fat and cook until the paste darkens slightly.
4
Add the ground beef, 1 tablespoon kosher salt, garlic powder, onion powder, and Italian seasoning. Cook until the beef is fully browned.
5
Add the cooked rice, 440 g marinara sauce, reduced-fat ricotta, finely grated Parmigiano Reggiano, and sliced basil to the beef mixture. Mix until fully combined, then smooth the surface.
6
Spread the remaining 240 g marinara sauce evenly over the surface.
7
Sprinkle the shredded mozzarella over the marinara.
8
Bake uncovered in an oven preheated to 400°F (200°C) until the cheese melts. Alternatively, cover the pot and cook over low heat until the cheese melts. The source gives no duration for either finishing method.
9
Divide into 8 servings and enjoy. For meal prep, freeze the portions; microwave from frozen for 5–7 minutes to reheat. Sprinkle with extra Parmesan if desired.

Notes

The author reports approximately 680 calories, 52 g protein, 72 g carbohydrates, and 20 g fat per serving. For a lower-calorie variation, omit the mozzarella topping. Stovetop rice preparation calls for an extra ½ cup water. Optional extra Parmesan is suggested for serving.