Rush Hour Supper

Name: Rush Hour Supper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. ground beef; 1 chopped onion; 16 oz. can tomatoes; 1/2 c. uncooked rice; 1/2 c. water; salt and pepper; 1 tsp. sugar; 5 to 6 lb. eye of round roast; 10 to 15 lb. rock salt; 2 cans beef broth

Eats Now Editorial Team · 443 kcal · Soups & Stews

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Rush Hour Supper – a delicious recipe with ground beef, onion, tomatoes, rice, water, salt. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 lb. ground beef
1 chopped onion
16 oz. can tomatoes
1/2 c. uncooked rice
1/2 c. water
salt and pepper
1 tsp. sugar
5 to 6 lb. eye of round roast
10 to 15 lb. rock salt
2 cans beef broth

1
Line large, shallow baking pan with 2 layers of heavy-duty foil.
2
Pour salt into pan, about 1 to 1 1/2 inches deep.
3
Moisten with water and press down evenly in bottom.
4
Make small indentation in middle.
5
Lay roast directly on salt on indentation. Cover with salt.
6
Sprinkle with water and press firmly around roast, covering completely, about 1 to 1 1/2-inch thick layer.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. ground beef, 1 chopped onion, 16 oz. can tomatoes, 1/2 c. uncooked rice, and more.

Yes, Rush Hour Supper falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
443 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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