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Submitted by Faux Chef Lael
"I have such fond memories of eating Hamburger Helper Rice Oriental as a kid, and I was devastated when General Mills discontinued this yummy product back in 2007. There's a campaign on social media to bring this flavor back, but until they do, I've created my own. If you use the exact brands and products I listed below, you'll get something that tastes nearly identical to the original. To make it healthier, I also add chow mein veggies and substitute ground turkey instead of ground beef, but that does change the flavor slightly. Enjoy!"
photo by Faux Chef Lael 
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
6-8
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ingredients
- 1 lb extra lean ground beef (less than 7% fat)
- 1 cup white onion, chopped
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1⁄2 teaspoon seasoning salt (Johnny's brand is the best!)
- 2 ounces onion soup mix (Lipton Recipe Secrets, can use Beefy Onion, or Mushroom Onion flavors)
- 3 tablespoons beef bouillon
- 3 tablespoons soy sauce
- 3 tablespoons brown gravy mix (one envelope)
- 1 1⁄2 cups white rice (Uncle Ben's Original enriched parboiled long grain white rice)
- 3 cups water
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directions
- Tip 1: Be sure to use extra lean ground beef (or chicken) so that there won't be any fat to drain. If you drain off any fat, you'll also drain off seasonings.
- Tip 2: The rice you choose is very important to the authentic flavor of the original, but you can substitute brown rice or Jasmine rice. Just be sure to thoroughly rinse the rice and adjust the water and cooking time according to the rice you choose. My recipe is specifically written for Uncle Ben's Original long grain white rice. Do not use Minute Rice or instant rice, as it will be mushy.
- Tip 3: This recipe is very high in sodium, so you can substitute low sodium ingredients, but it won't taste the same. This may not be a good recipe for a person who is on a low sodium diet.
- In a large skillet, add ground beef, chopped onion, onion powder, garlic powder, and seasoning salt. Cook until onions are soft and meat is browned. Do not drain.
- Add all remaining ingredients to the skillet and cook in medium-high heat until the mixture starts to boil. Turn heat down to low, cover with a tight fitting lid, and simmer for 15 minutes. No peeking! If any water remains, uncover and cook a minute or two more, and then turn off the heat. DO NOT OVERCOOK or the rice will turn mushy.
- Let the skillet rest for 5 minutes to absorb remaining moisture. Stir and serve.
- Tip 4: Dress it up! I like to add a can of chow mein veggies, a can of sliced water chestnuts, and a can of sliced mushrooms. These veggies are fully cooked during the canning process, and you don't want them to get mushy, so add them at the very end of the cook time, before the resting period. Stir them in and let it rest.
- Tip 5: Top it off! Sprinkle with sliced green onions, or cashews, or slivered almonds, or sesame seeds, for a little extra crunch and flavor.
Questions & Replies
-
Beef bullion. Should I use granulated or powder
-
I know you said that this was very high in sodium but my batch that I made was so salty I couldn’t even eat it. What do you think I did wrong? Because it looks amazing. Do you have any suggestions on how I can get some of that salty taste out of it so I don’t have to waste my whole batch
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Reviews
-
I could tell the recipe called for too much onion and garlic powder so I used 2 teaspoons instead of 2 tablespoons and it cane out just perfect!!
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A question really. I have beef broth, not bullion, can I use it instead of water? 40 mins to closest store..I'm going to try it.
See AlsoThe BEST Sloppy Joe Recipe -
I just made this - exactly followed the recipe. I too miss hamburger helper. crunchy rice. I love salt and it is VERY salty. I am eating a serving for lunch but no one else will eat any. Darn. but thanks for trying to copy the recipe.
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When I look at the seasonings portion it seems a bit high to other recipes I've seen. Is it really 2 Tablespoon of onion powder and garlic powder?? When I want to make a large batch and multiply by 4 it comes out to 1/2 cup of each. Others of seen only call for teaspoons.
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RECIPE SUBMITTED BY
Meridian, Idaho
I'm an artist and I work from home, so I love to have the smell of something delicious cooking in the background while I'm working. Cooking is the way that I show love to my family and friends -- I get that from my Southern grandma, who always made amazing meals for our large extended family. Since I learned to cook from her, I always end up making meals that could feed a small army. Down home, old fashioned, comfort foods that make lots of leftovers are my specialty.I love to eat any kind of ethnic food but I'm just learning to cook from different cultures. My favorite place in the world is New Orleans, so I love to make Cajun and Creole food. I call myself the Faux Chef because I don't have the talent to be a chef but I try really hard. My problem is, I never measure anything (thanks, Grandma!) which makes me TERRIBLE at baking.
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