Skip to main content

Spanish Rice Bake

Casserole...Bake..Hot Dish... You either love them or hate them.  

Well, I guess there's a middle ground, but... Some people just can't do the whole food mixed together thing, and some people have been scarred by their childhood casserole experience - you know the ones - smothered in multiple cans of cream of something and topped with greasy potato chip crumbs [shiver].  Others love the convenience of the one-dish dinner and have fond memories of potlucks and family dinners.

Here's an easy one to try - make up a pan for dinner, and then another one to share or keep in the freezer when you need a quick dinner.

Spanish Rice Bake

1 lb. lean ground beef (or ground turkey)
1/2 cup finely chopped onion
1/2 cup chopped green bell pepper
1/4 cup sliced scallions
1 (14.5 ounce) can petite diced tomatoes
1 cup water or chicken broth
3/4 cup uncooked long grain rice
1/2 cup chile sauce (adjust to your family's spiciness - we like it hot)
1 teaspoon salt
1 teaspoon brown sugar
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper
1/2 cup shredded Cheddar or Jack cheese
2 tablespoons chopped fresh cilantro (optional garnish)

Preheat oven to 375 degrees F.  Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.  Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.

Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. (If you're going to freeze this, you'll want to cut a few minutes off the simmering time, to slightly under cook the rice.  That way, it won't be too mushy when you thaw and heat it.)  Press down firmly and sprinkle with the shredded Cheddar cheese.

Bake at 375 degrees F for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.
Labels:

Popular posts from this blog

Layered Mexican Trifle Salad

So this is awesome.  It's a lot of work, but it is awesome.  Feeds a crowd, looks cool, tastes great.  What more can you ask for?  I first had this at a party, and then tracked down the recipe - I believe it was originally from Pampered Chef.  You can mix it up, but I really like this combo.  It's easy to double or whatever is needed, based on the serving dish.  The one pictured was MASSIVE, and was basically a triple batch - so much work, and at the last minute! Layered Mexican Trifle Salad I ngredients: Beans: drain, rinse and mix together 1 15 oz. can pinto beans and 1 15 oz. can black beans 1 15 oz. can whole kernel corn, drained (I've also used fresh) 1 large tomato, diced (I usually use several Roma tomatoes) 2 green bell peppers, diced 3 ripe avocadoes, diced and mashed with the juice of 1 lime and salt and pepper to taste 1 large onion, diced (red or white) 2 cups cooked chicken, diced or shredded 2 cups cheddar or jack cheese, shredded
Read more

Shredded Korean-Style Beef

I could eat this Korean-style shredded beef every week - the kids love it, the husband loves it, and it's so easy! This recipe is a great one for a freezer meal, too - I usually make a double batch to serve half and freeze the other half. It's a go-to when I need a meal to share with a someone who needs one in our school community. I'll throw in a bag of tortilla chips and guac with pico, some fresh pineapple or other fruit, and all of the fixings for the tacos.  You can even buy pre-washed lettuce leaves for wraps if you want to include those and you want a short-cut.  It seems to be a universal favorite for kids and adults. Shredded Korean-Style Beef 2-3 lb. chuck roast 1/2 medium white onion, diced 1/3 c. low-sodium soy sauce 1 tbsp. rice vinegar 1 tsp. sesame oil 1/3 c. honey 4 cloves garlic, minced 1 tbsp. fresh ginger, grated (or 1 tsp. ground) 1/2 jalapeno, minced 1/2 tsp. ground black pepper Put in the roast and onions in your slow cooker, and whi
Read more

Oven Baked Pizza Subs

I have fond memories of pizza subs from my college days. We would scrounge up any change or small bills we could find, and pile in someone's car and head to Mineo's for a late night pizza sub.  They were cheap, and they were hot, melty, and delicious.  Here's my attempt at a recipe: Oven Baked Pizza Subs 4-6  hoagie rolls oregano or Italian seasoning slices of provolone cheese (or mozzarella) slices of pepperoni (I get it sliced at the deli for nice big pieces) slices of genoa salami  slices of your favorite ham, sliced very thin 1/2 lb. Italian sausage, browned and drained (turkey Italian sausage is pretty good - optional) your favorite pizza sauce veggies if desired (and I desire them on the parental sandwiches) - thin green pepper slices, thin onion slices, mushrooms if you're into them, banana peppers, etc.   Have on hand: shredded lettuce, sliced tomatoes and if you like, mayo - for a really delish spread, mix some mayo, a dash of red wine vinegar, a tiny scoop
Read more