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Hamburger-Vegetable Rice With Nuts and Fruit #RSC

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“Ready, Set, Cook! Reynolds Wrap Contest Entry. A festive meal that feeds a lot of people and can be made ahead of time and heated later.”
1hr 20mins

Ingredients Nutrition


  1. First, dice zucchini until you have one cup. Slice the corn off of one corn cob until you have around one cup. Set aside.
  2. In a large saucepan put 2 Tablespoons of oil and 2 cups of basmati rice. Stir-fry the rice over medium heat for 8 minutes. Add the water, zucchini, corn, salt and allspice. Increase heat to high. Bring the water to a hard boil, cover, reduce heat to low and cook 20 minutes. Remove from heat and let sit covered for two more minutes. Remove the cover and let the rice cool.
  3. In a large frying pan put the 2 Tablespoons of oil and the diced onion. Stir-fry the onion over medium heat until the edges of the onion have started to brown. Add the ground beef, garlic powder, ginger powder, minced chipotle chili (in a can in adobo sauce), and 2 Tablespoons of the adobo sauce. Stir-fry until the beef has browned. Stir in the cherry tomatoes, ground coriander, salt, black pepper and allspice. Set aside to cool.
  4. When ready to assemble, in a greased 9 x 13" pan, put down half of the rice. Next put down the meat mixture, and top it with the remaining rice. Cover securely with foil. Make sure that the foil is tight or the rice will dry out.
  5. Preheat oven to 350 degrees. Put the pan into the oven and bake for 30-45 minutes until hot. Meanwhile, in a small frying pan put the butter and let it melt over medium heat. Add the almonds and stir-fry until they have lightly browned. Stir in the raisins and cook for one minute. Remove from heat and set aside.
  6. Once the rice mixture is hot, remove it from the oven and remove the foil. Garnish the top of the rice with the slivered almonds, raisins and then the minced parsley or cilantro. Serve at once.

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