Mix uncooked white rice into raw ground beef, alongside 3 other ingredients, into slow cooker for a comforting dinner that’s my default when I don't know what to make

This slow cooker 5-ingredient Amish-style beef and rice is the kind of simple, comforting dinner I lean on when I’m staring into the fridge with no plan. It’s inspired by the plain, hearty casseroles you find at church potlucks and Amish cookbooks—nothing fancy, just filling, familiar flavors. Everything starts by mixing uncooked white rice straight into raw ground beef right in the slow cooker, then adding just a few pantry ingredients and letting it all gently cook into a cozy, scoopable meal the whole family can pile into bowls.

I like to serve this beef and rice in wide bowls with a side of steamed green beans or buttered peas for a pop of color. A simple lettuce salad with ranch dressing and some sliced tomatoes balances the richness nicely. Warm dinner rolls or buttered toast are perfect for soaking up any extra sauce. If your family likes toppings, set out shredded cheese, chopped parsley, or a little hot sauce so everyone can finish their own bowl just the way they like it.

Servings: 6

1 1/2 pounds ground beef (80–90% lean)

Lightly grease the inside of a 4- to 6-quart slow cooker with a little oil or cooking spray to help prevent sticking.

Add the raw ground beef directly to the slow cooker and break it up a bit with a spoon or clean hands so it’s in loose chunks rather than one big piece.

Sprinkle the rinsed and drained uncooked white rice evenly over the raw ground beef in the slow cooker.

Add the chopped onion and sprinkle the salt over the beef and rice mixture.

Using clean hands, gently mix the raw ground beef, uncooked rice, onion, and salt together right in the slow cooker until everything looks evenly combined. This is the step that really helps the rice cook evenly throughout the dish.

Pour the beef broth evenly over the beef and rice mixture, making sure all the rice is moistened. Gently press the mixture down so it’s mostly submerged, but do not pack it tightly.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or until the rice is tender and the beef is fully cooked through. Avoid opening the lid in the first few hours so the rice can steam properly.

Once cooked, remove the lid and use a fork or large spoon to gently fluff and stir the beef and rice, breaking up any larger clumps. Taste and add a little more salt if needed.

Let the mixture sit, covered, on the WARM setting for 5 to 10 minutes to thicken slightly before serving. Scoop into bowls and serve hot.

For picky eaters, you can skip the onion or chop it very finely so it melts into the dish as it cooks. If you’d like a creamier version, stir in 1/2 to 3/4 cup of sour cream or a can of cream of mushroom soup during the last 30 minutes of cooking, then warm through. To stretch the meal for a larger family, add an extra 1/2 cup of rice and 1 cup more broth, checking near the end to be sure the rice is tender. You can also swap part of the beef broth for tomato juice or a can of diced tomatoes (undrained) for a more tomato-forward flavor. For extra veggies, stir in a cup or two of frozen peas and carrots during the last 30 minutes. If you prefer a little more seasoning, add black pepper, garlic powder, or a pinch of dried thyme along with the salt. Leftovers reheat well with a splash of extra broth or water to loosen them up, and they make an easy next-day lunch tucked into tortillas or served with a fried egg on top.