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Jailhouse Rice

Jailhouse rice is a one-pot ramen rice recipe where golden, seasoned rice is simmered in beef broth and finished with tender ramen noodles. Ground beef and noodles are tossed together into a savory soy-beef glaze for a comforting budget dinner with bold flavor in every bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb ground beef Use lean to keep the glaze from getting greasy.
Rice and noodles
  • 2 cup long-grain white rice Rinsing is optional; toasting is what helps it stay separate and golden.
  • 2 pack ramen noodles Discard the seasoning packets.
Broth and glaze
  • 4 cup beef broth For best flavor, use low-sodium so you can control salt.
  • 1 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.25 salt Add to taste.
  • 0.25 black pepper Add to taste.
Garnish
  • 1 green onions for garnish

Equipment

  • 1 sheet pan

Method
 

Brown the beef
  1. Brown the ground beef in a large deep skillet or pot over medium-high heat, breaking it apart, until cooked through and browned, about 6 to 8 minutes. Drain off excess fat so the rice doesn’t turn greasy.
Toast the rice
  1. Add the long-grain white rice to the skillet and toast with the beef over medium-high heat for 2 minutes until it looks slightly golden. Stir often so the rice toasts evenly.
Simmer with broth and seasoning
  1. Stir in the beef broth, soy sauce, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper, then bring everything to a boil. Scrape up any browned bits from the bottom for extra flavor.
  2. Reduce the heat to low, cover the skillet, and cook for 15 minutes until the rice is mostly tender. Keep it covered to build steam and help the rice cook through.
Add ramen and finish
  1. Break the ramen noodles into the skillet, stir them in, cover, and cook on low for 5 more minutes until both the rice and noodles are tender. Watch for most of the liquid to be absorbed as the noodles soften.
Serve
  1. Fluff the jailhouse rice with a fork, then garnish with green onions and serve immediately. Let it sit 1 minute if you want it slightly thicker.

Notes

Pro tip: after draining the beef, toast the rice until it turns lightly golden—this adds a nutty depth before the broth goes in. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat with a splash of water or broth. Freezing: yes, freeze up to 2 months, then reheat thoroughly (add moisture since noodles can tighten). For a dairy-free swap, keep the same ingredients—this recipe is naturally dairy-free; use low-sodium beef broth if you want tighter control of salt.