Hearty Spanish Rice Bake Hugh reviews online

Hearty Spanish Rice Bake


Hugh

Ground beef, fresh onion, green bell pepper, garlic, tomatoes, and rice are simmered in a sweet-hot sauce then baked with Cheddar cheese and garnished with fresh cilantro. Spice it up with Ro-Tel® instead of regular canned tomatoes, cayenne, and jalapeno peppers. I have also added extra Cheddar cheese and you can substitute a Mexican blend or any other cheese if you like. Warning: this will spice up your life if you use the optional ingredients."

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Edition Details

Author

Hugh

Cooking method

Preheat oven to 375 degrees F (190 degrees C).
Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir beef mixture, diced tomatoes with green chile peppers, water, rice, chile sauce, olives, jalapeno peppers, garlic, salt, brown sugar, ground cumin, Worcestershire sauce, cayenne pepper, and black pepper together in a large pot over medium-low heat.
Bring beef-rice mixture to a simmer, stirring occasionally, until flavors blend, about 30 minutes. Stir in 1 cup Cheddar cheese. Transfer mixture to a 2 1/2 quart casserole dish and press down firmly. Top with remaining 1 cup Cheddar cheese.
Bake in the preheated oven until cheese is melted and bubbling, 10 to 15 minutes. Top with chopped cilantro.

Number of persons

6

Full cooking time

15 m

Cooking time

45 m

Time for preparing

1 h

Calories

430

Fats

24 g

Carbohydrate

26g

Protein

26.9 g

Cholesterol

92 mg

Sodium

1074 mg

Ingredients Hearty Spanish Rice Bake

1 teaspoon salt
1 cup water
1/4 cup chopped green bell pepper
2 cloves garlic, minced
1 teaspoon brown sugar
1 pinch ground black pepper
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
1/2 teaspoon Worcestershire sauce
1 pound lean ground beef
3/4 cup long-grain white rice
2 cups shredded Cheddar cheese, divided
1/2 cup finely chopped onion
1/2 cup chile sauce
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1/4 teaspoon cayenne pepper (optional)
1 (4 ounce) can sliced black olives, or to taste
2 tablespoons sliced jalapeno peppers, or to taste (optional)

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