Preheat oven to 350° F.
Cook rice as directed. You'll want 4 cups of cooked rice, when complete.
4 cups Rice, cooked
While rice is cooking, melt butter in large Dutch oven or pot. Add onion and cook on medium until it is soft.
3 tbsp Butter, 1 Onion, Diced
Stir in minced garlic and olive oil. Cook about a minute and then add ground beef and beef liver, if using.*
1 tbsp Olive oil, 1 Garlic clove, minced, 1 lb Ground Beef, ⅓ cup Beef liver, puréed (optional)*
While meat is browning, mix in spices.
2 tsp Salt, ¼ tsp Black Pepper, 2 tsp Charmane's Bread Dip or spice blend below**
After meat has browned, stir in mushrooms, stock, and heavy cream. Once these are warm, stir in cheese until melted.
2 6.5oz cans Portobello Mushrooms, drained, 1 cup Beef Stock, ½ cup Heavy Cream, 2 cups Shredded Cheddar Cheese
Add in cooked rice, mix well, and cover with oven proof lid. (Alternatively, transfer to a 9x13 baking dish if your pot/lid aren't oven safe.)
Bake for 20 minutes then remove carefully and serve warm.