Try this Italian Rice Ball Skillet recipe, or contribute your own.
- Carbohydrate 26.1369 g
- Cholesterol 39.84035145 mg
- Fat 10.4346486041667 g
- Fiber 2.39699994206429 g
- Protein 13.773302697875 g
- Saturated Fat 3.825563553025 g
- Serving Size 1 1 Serving (216g)
- Sodium 313.466370525 mg
- Sugar 23.7399000579357 g
- Trans Fat 1.3933035229875 g
- Calories 259 calories
Step-by-step
- Add rice plus 1-3/4 water, a drizzle of extra virgin olive oil, and dash of salt to a small saucepan.
- Turn heat to high then once water starts to gently bubble (NOT boil) place a lid on top, turn heat down to medium-low, then simmer for 10 minutes.
- Taste a spoonful - the rice should be al dente.
- If the rice is still crunchy, add a few more Tablespoons water to the pot then cook for 2-3 more minutes.
- Remove pot from heat then let steam for 5 minutes with the lid on before fluffing and measuring out 1-1/2 cups rice (save extra rice for another use.)
- Meanwhile, preheat broiler then add ground beef and sweet Italian sausage to a large skillet over medium-high heat.
- Season with homemade seasoned salt and pepper then saute until cooked through.
- Drain if necessary then return to the skillet.
- Turn heat down to medium then add 1-1/2 cups cooked rice, marinara sauce, Italian seasoning blend, and frozen peas, and then stir until ingredients are combined and heated through.
- Spread into an even layer in the bottom of the skillet then sprinkle mozzarella cheese on top and broil until melted.
An ingredient list cannot convey how starch behavior dictates the texture of this skillet dish. Long-grain white rice requires precise hydration, starting with 1-3/4 cups of water brought to a gentle bubble before simmering for exactly 10 minutes at medium-low heat. Steaming the grains off-heat for another 5 minutes ensures proper moisture absorption without breaking down the starches into mush. When scaling this preparation up or down, maintain a strict 1-to-1.75 volume ratio of dry rice to water to avoid density issues. If doubling the recipe for eight servings, use a 12-inch cast-iron skillet instead of a standard pan to ensure the meat and rice layer remains shallow enough for the broiler to penetrate. Chemically, the umami compounds in the ground beef and sweet Italian sausage bind with the glutamic acid present in the marinara sauce, creating a savory depth that is further balanced by the lactic acid in the melted mozzarella. Peas contribute a touch of sucrose and green vegetable notes that cut through the richness of the animal fats. Leftovers maintain structural integrity for up to three days when stored in a sealed glass container in the refrigerator, provided the cheese layer is fully cooled before sealing.
