Spread uncooked rice over ground beef, plus 2 ingredients, into slow cooker for a hearty meal that disappears faster than anything else

This slow cooker 4-ingredient beef and rice is the kind of weeknight dinner I lean on when work runs late and I still want a from-scratch meal. Everything happens right in the slow cooker: raw ground beef goes in first, then you literally spread uncooked rice over the top, pour on a simple broth-and-seasoning mix, and walk away. It’s very Midwest casserole in spirit—cozy, hearty, and budget-friendly—but with slow cooker convenience and almost no dishes. Around here, this is one of those meals that somehow disappears faster than anything else on the table.

Serve this beef and rice straight from the slow cooker with a sprinkle of shredded cheese or chopped fresh parsley if you have it. A simple green salad or steamed frozen veggies (peas, broccoli, or green beans) round it out without much effort. Warm dinner rolls, garlic bread, or even buttered toast are great for scooping up any extra broth. If you like a little kick, pass hot sauce or red pepper flakes at the table so everyone can customize their own bowl.

Servings: 6

1 1/2 pounds ground beef (85–90% lean, raw)

Lightly grease the inside of a 5- to 6-quart slow cooker with nonstick spray or a thin swipe of oil to help prevent sticking.

Crumble the raw ground beef evenly over the bottom of the slow cooker. Use clean hands or a spoon to break it up into small, loose chunks so it cooks evenly and doesn’t clump together.

Pour the uncooked long-grain white rice evenly over the raw ground beef. Use your hands to gently spread the rice into an even layer, fully covering the beef but without packing it down. This layering helps the rice cook evenly in the broth while the beef cooks underneath.

In a medium bowl or large measuring cup, whisk together the beef broth and onion soup mix until the mix is mostly dissolved and no big clumps remain.

Slowly pour the broth mixture over the rice layer, making sure all of the rice gets moistened. Gently press down any dry spots of rice with the back of a spoon so everything is submerged in liquid.

Cover the slow cooker with the lid and cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours, until the rice is tender and most of the liquid is absorbed. Avoid lifting the lid in the first couple of hours so the rice cooks properly.

Once the rice is tender, remove the lid and use a large spoon or spatula to gently fluff and stir the beef and rice together, breaking up any remaining larger pieces of beef. Taste and adjust seasoning with a little salt and pepper if needed, depending on how salty your broth and soup mix are.

Turn the slow cooker to WARM and let the mixture rest for 5 to 10 minutes to thicken slightly before serving. Scoop into bowls and serve hot.

For a little extra richness, stir in 1/2 to 1 cup of shredded cheddar or mozzarella right after cooking, then cover for a few minutes to melt. If you want more veggies without adding another ingredient during cooking, serve the beef and rice over a bed of baby spinach—the heat will wilt it just enough. To stretch the meal, spoon the beef and rice into tortillas for quick burrito-style wraps or serve over baked potatoes. You can also swap half of the beef broth for water if you prefer a milder flavor, or use reduced-sodium broth and a low-sodium onion soup mix if you’re watching salt. For a slightly drier, more pilaf-style texture, crack the lid open for the last 15 to 20 minutes on HIGH to let a bit of steam escape. Leftovers reheat well in the microwave with a splash of extra broth or water to loosen the rice.