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Flavorful Jailhouse Rice

A hearty one-dish dinner combining seasoned ground beef, pork sausage, and rice baked in a creamy sauce for an easy, protein-packed family meal.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 lb bulk pork sausage mild or hot
  • 2 cups long-grain white rice uncooked
  • 1 large white onion diced
  • 2 ribs celery diced
  • 2 cans chicken broth 14.5 oz each
  • 2 cans condensed cream of celery soup 10.5 oz each
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper to taste
  • Fresh parsley optional, for garnish

Equipment

  • large skillet
  • 9x13-inch baking dish
  • medium mixing bowl
  • whisk
  • aluminum foil

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with nonstick spray.
  2. In a large skillet over medium-high heat, add the ground beef and bulk sausage. Season with salt, pepper, and garlic powder. Cook, breaking up the meat with a spoon, until it is about halfway browned.
  3. Add the diced onion and celery to the skillet with the meat. Continue cooking and stirring until the meat is fully browned and the vegetables have softened, about 8-10 minutes total.
  4. In a medium bowl, whisk together the chicken broth and cream of celery soup until smooth and well-blended with no lumps.
  5. Pour the soup mixture into the skillet with the meat and vegetables. Add the uncooked long-grain white rice and stir until everything is well-combined and the rice is evenly distributed.
  6. Transfer the mixture to the prepared baking dish and spread into an even layer. Cover the dish tightly with aluminum foil, pressing down around the edges to create a good seal. Bake for 1 hour and 20 minutes.
  7. Remove the dish from the oven and let it rest, still covered, for 15 minutes. This allows the rice to absorb any remaining liquid and firm up.
  8. Remove the foil, fluff the rice with a fork, and garnish with fresh parsley if desired. Serve hot.

Notes

Storage: Keep in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 3 months. Reheating: Microwave individual portions on medium power for 2-3 minutes, or reheat entire casserole covered at 325°F for 25-30 minutes. Add a tablespoon of broth if rice seems dry. Substitutions: Swap cream of celery for cream of mushroom or cream of chicken. Use ground turkey or all beef/all sausage based on preference. Make-Ahead: Assemble up to 24 hours ahead, refrigerate, then add 10-15 minutes to baking time. Variations: Add diced bell peppers, mushrooms, or frozen peas. Use hot sausage and red pepper flakes for a spicy version. Pro Tip: The tight foil seal is critical for properly cooked rice. Use two layers if your foil tears easily.