Last updated on October 3rd, 2021
What to make for dinner when you are pressed for time? Well, you could do what Mr. Fox’s mother did in the 1950s (and what my own mother did in the 1960s), and make yourself a Minute Rice Casserole! Here’s the recipe, along with the answer to your burning question: “What the heck is Minute Rice?”
What’s Minute Rice?
Minute Rice is simply cooked rice that has been dehydrated. The rice perfectly rehydrates itself in about one minute in boiling water. There’s no need to pre-cook the rice before adding it to the casserole described below.
Minute Rice History
Instant or “Minute” rice was invented by Ataullah K. Ozai-Durrani. Originally from Afghanistan (and a cousin to the King of Afghanistan), Durrani came to the United States in 1923 to study bio-chemistry. In 1939, Durrani discovered that rice could be cooked, dehydrated, packaged, and rehydrated.
According to the General Foods Corporation, in 1941 Durrani walked into the New York City office of a company executive, set up a portable stove and quickly cooked a batch of his rice. General Foods was so impressed that they immediately purchased Durrani’s invention, and soon thereafter began to mass-produce the product.
Minute Rice was introduced to the market that same year in 1941. It was requisitioned by the U.S. Army for use as a GI ration for WWII troops.
In 1949, General Foods launched a national television advertising campaign for Minute Rice. The product could be found in almost every American home in the 1950s. Minute Rice is still available today, in 2021.
The printable recipe below is for the Minute Rice Casserole that I made on my YouTube cooking show (click here to watch the episode). The recipe is adapted from one that appeared on boxes of Minute Rice in the 1950s. My only contribution to the recipe is sliced black olives. If you despise black olives, or if black olives despise you, then just leave them out. The casserole is no trouble to make. It is mixed and baked in just one dish!
1950s Minute Rice Casserole
Ingredients
- 1 lb. lean, raw ground meat (beef, chicken, turkey; even vegan "Beyond Meat" will work here)
- 1 large bell pepper, any color
- 1 medium onion, chopped
- 2 ounces sliced black olives
- 1 8-ounce can tomato sauce
- 1 6-ounce can tomato paste
- 1/2 to 1 teaspoon salt
- Grinds of black pepper
- 1/2 to 1 teaspoon garlic powder
- 1/2 to 1 teaspoon onion powder
- 1 cup Minute Rice
- 1 cup water
Instructions
- Center the oven rack; preheat the oven to 350°F
- Add all ingredients to a 1 1/2 to 2 quart baking dish. Mix thoroughly by hand.
- Bake in the preheated oven until the meat is cooked through, and the casserole has lightly browned on top -- about 40 minutes.
- Cool the casserole on a wire rack for 10-15 minutes before serving.
Hungry for more? Get my email updates.
Diane says
Love this recipe. I like to use ground lamb too. some of those old “Comfort Foods” are the best. I also use the side of the box recipe for Beef and Barley soup on the Instant Barley box.
Anne says
Oh my gosh, I had forgotten how much my mother relied on this pantry staple of the 50’s and 60’s! Thanks for reminding me, Kevin. This recipe sounds so deliciously easy, I’ll be sure to whip up a Minute Rice casserole one of these weeknights soon!
Diann says
Will try the recipe soon, but what are the greens on top in the photo? They aren’t in the recipe so wondering what would be best.
Kevin Lee Jacobs says
Hi Diann – I garnished the casserole with fresh, chopped parsley from the garden. The side dishes on the plate are described in the video version of this recipe. Click here to watch.
Lainey says
how much rice? the recipe doesn’t say…
Deborah Rogers says
I buy family packs of ground beef and usually have some already browned and portioned out into plastic bags in my refrigerator and freezer. It really helps to save time and energy. Would they work for this, or does this recipe need the fat content from uncooked ground beef? I try to make our meals as low fat / low cholesterol as possible, but I realize some fat is necessary for flavor.
J Collins says
My mom used to top with grated cheese the last couple of minutes. She’d use up whatever cheese was leftover in the fridge.
Kevin Lee Jacobs says
Hi Lainey – 1 cup Minute Rice. (I omitted the “1” from the printable recipe — fixed now!)
Hi Deborah – Like you, I always keep cooked ground meat in my freezer. Alas, this particular recipe requires raw ground meat.
Hi J Collins – I’d love your mom!
Lynn Marie says
I have been trying to recreate this recipe for years and have never duplicated the weeknight meal my mom put on the table so many, many times. Minute Rice! Duh! Thanks so much.
Jenn says
This is my husband’s childhood comfort food, but they called it Western Beef Casserole. We have it once a month or so, and always top it with a dollop of sour cream. We also leave the olives whole because there is something really satisfying about biting into a whole hot olive.
Bonita says
Seriously made this growing up in the 50’s. Instead of bell pepper we put in (1) can green giant mexican corn, no olives and all of the leftover veggies from frig so no waste. Cooked in a skillet on stove top. We called it “GLUB” because it sounded like glub, glub when it was cooking. Delicious.
Joy Finch says
I have been trying to find a recipe that was on the Minute Rice box in 1972-73. I think it was called Italian Rice using ground beef. I would appreciate your help. I can taste it now and I haven’t had any in almost 50 years!!! Thank you.
Kevin Lee Jacobs says
Hi Joy – You might be able to find the recipe in one of Minute Rice’s recipe booklets from the late 60s/early 70s. Good luck!