Honestly, I’m not sure what’s with my sudden obsession with cheeseburger everything. Bacon Cheeseburger Cupcakes (yeah you read that right!) and now Bacon Cheeseburger Rice?!? The thing is, I actually don’t like cheeseburgers. (I know, crazy right?!) I always, always, always skip the cheese on my burgers. Bun, burger, ketchup, pickles (and please don’t forget the pickles!) — that’s me. It’s not that I don’t like cheese, or that I don’t like cheese and beef together (because you know I have plenty of those recipes!). I think the only reason is these preconceived notions about what I do and don’t like that I’ve carried through childhood. Anyone else have any of those? I’m sure I’m the only one 😉 I’m going to keep things short today and let you get to the recipe. I love this dish because (a) it only uses one pot, (b) it’s EASY, and (c) it’s a crowd pleaser! This is also one of those recipes that you could easily sneak lots of extra veggies into. I kept mine pretty basic, because I didn’t want anyone to feel like they had to add all of these extra things into it. But if you’re looking to add some extra nutritional value, you could easily add in a shredded carrot, some chopped spinach, or some mushrooms and that picky eater at your table won’t ever know. Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
