Flavorful Jailhouse Rice – Craving something hearty and warm? Flavorful Jailhouse Rice is your answer. Picture this: seasoned ground beef and sausage cooked with sweet, sautéed onions and celery, mixed with tender rice, chicken broth, and creamy celery soup. It’s comfort in a baking dish, perfect for any night you need a cozy, satisfying meal. And hey, it’s simple enough to make even on those busy evenings when you don’t want to fuss.
Let me tell you—the first time I made this dish, it was a lifesaver. One of those evenings when you’re too tired to be creative, but you still want something homey. The smell alone? Pure magic. My husband wandered into the kitchen with that look that said, “Is dinner ready yet?” And my child? Eyes wide, already seated at the table before I even called for dinner. We all took that first bite and, wow, it was an instant hit. My husband didn’t just go for seconds—he cleaned the dish. Safe to say, it’s been in the dinner rotation ever since.
What makes this Flavorful Jailhouse Rice truly special?
This recipe is a keeper because it takes simple ingredients and turns them into something special. Seasoned beef and sausage bring a depth of flavor that pairs perfectly with the creamy, savory soups and tender rice. Plus, everything bakes in one dish—less mess, more time to kick back and enjoy your evening. What more could you ask for in a weeknight meal?
What You Need To Make This Flavorful Jailhouse Rice Recipe?
Ground beef: Go for a leaner cut if you can, but don’t stress too much—a bit of fat means extra flavor. You want that rich, savory taste to shine through.
Bulk sausage: This is where the magic happens. Sausage brings a bit of spice and depth, so pick a mild or hot one depending on how bold you’re feeling. It’s the secret to why this dish tastes like it’s been simmering all day.
White onion: You might not think much of an onion, but diced and cooked just right, it melts down and adds that slightly sweet, full-bodied flavor that makes everything better.
Celery: Trust me, don’t skip this. The diced celery gives the dish a subtle crunch and a layer of aroma that pairs perfectly with the meats.
Chicken broth: This is what helps the rice cook up soft and flavorful. Go for a good quality broth or even homemade if you have some stashed in the freezer. It makes a difference.
Cream of celery soup: It’s like a cheat code for creaminess. This soup blends with the broth and creates that smooth, rich texture we all love in comfort food.
Long-grain white rice: This is key—don’t grab the instant stuff. Long-grain rice holds up during the long bake and soaks in all the flavors without turning mushy.
Kosher salt and freshly ground black pepper: Simple but powerful. Season as you go, and don’t be shy with that black pepper for a nice little kick.
Steps To Make Flavorful Jailhouse Rice:
First, set your oven to 350°F. Grab a 9×13-inch baking dish and give it a generous spritz of nonstick spray—makes cleanup a breeze, trust me.
Heat up a large skillet over medium-high. Toss in the ground beef and bulk sausage, hit it with a bit of salt and some freshly cracked black pepper. Cook it, stirring now and then, until it’s about halfway browned.
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Next, add the diced onion and celery. Keep cooking and stirring until the meat is fully browned and the veggies have softened nicely. Your kitchen should be smelling pretty amazing by now!
In a medium bowl, whisk together the cream of celery soup and chicken broth until it’s all smooth and blended. Pour this right into the skillet with the meat and veggies.
Add the rice and stir it all together. Make sure that rice is evenly mixed in and soaking up all that goodness.
Pour the whole mix into your prepared baking dish and spread it out evenly. Cover it tightly with aluminum foil—you want to keep all that moisture in.
Slide it into the oven and bake for 1 hour and 20 minutes. Once that’s done, pull it out and let it rest for about 15 minutes with the foil still on. This part is key—it gives the rice a chance to finish soaking up all the flavors.
Fluff it up with a fork, serve, and watch everyone dive in. Enjoy every comforting bite!
Tip:
Want to take this dish to the next level? Before you add the onion and celery, deglaze the skillet with a splash of white wine. It lifts all those flavorful browned bits off the bottom and adds a subtle hint of acidity that balances the richness of the sausage and beef. Not into wine? A touch of apple cider vinegar or even a squeeze of lemon juice can do the trick. And here’s a secret: let the dish rest for those extra 15 minutes after baking—this step isn’t just a suggestion. It’s where the rice finishes soaking in all that broth and creaminess, giving you perfectly tender, flavorful bites every time. Trust me, that wait is worth it.
Frequently Asked Questions:
Can I use a different type of rice?
Yes, you can. Basmati or jasmine rice will work too, but keep in mind that they may absorb liquid differently. You might need to tweak the amount of broth and adjust the cooking time. Just keep an eye on it and don’t be afraid to experiment!
Can I add more vegetables?
Of course! Feel free to toss in bell peppers, peas, or even carrots. Just make sure they’re diced small so they cook evenly with the rest of the dish. It’s a great way to sneak in more nutrition.
How do I store and reheat leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth to keep it from drying out, and warm it in the microwave or on the stovetop. This way, it’ll stay just as tasty as when it first came out of the oven.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Flavorful Jailhouse Rice
Ingredients
- 1 pound ground beef
- 1 pound bulk sausage
- 1/2 tsp garlic powder
- 1 large white onion diced
- 2 ribs celery diced
- 2 cans chicken broth 14.5 ounces
- 2 cans cream of celery soup 10.5 ounces
- 2 c long-grain white rice
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 350°F. Grab a 9x13-inch baking dish and give it a good coating of nonstick spray—it’ll make cleanup a breeze.
- Set a large skillet on medium-high heat. Toss in the ground beef and bulk sausage, season with a pinch of salt and some black pepper, and let them cook. Stir occasionally until the meat is browned about halfway.
- Add the diced onion and celery to the skillet. Keep cooking and stirring until the meat is fully cooked and the veggies have softened. Your kitchen should be filled with a savory, mouthwatering aroma by now.
- In a bowl, whisk together the cream of celery soup and chicken broth until it’s nice and smooth. Pour this mixture into the skillet and give it a good stir.
- Add the rice to the skillet and mix until everything is combined, making sure the rice is well-coated with all those flavors.
- Pour the entire mixture into your prepared baking dish and spread it out evenly. Cover it tightly with aluminum foil—you want to keep all that moisture in.
- Pop it in the oven and bake for 1 hour and 20 minutes. When it’s done, pull it out and let it rest for about 15 minutes, keeping the foil on. This helps the rice soak up all that delicious liquid.
- Fluff the rice with a fork, dish it up, and watch everyone dig in. Enjoy every bite!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
