Hearty Spanish Rice Bake

Hearty Spanish Rice Bake

3 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Hugh
Recipe by  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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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven until cheese is melted and bubbling, 10 to 15 minutes. Top with chopped cilantro.

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Reviews (3)

Rate This Recipe
Cookieman
2

Cookieman

This is a tasty recipe...my family all came back for seconds commenting on how good it was. It looks like a lot of ingredients but I just sliced and diced everything, measured all of the dry ingredients into a small bowl, and pulled the rest of the ingredients out of the pantry before I started browning the meat. Everything went fast after that. I like spicy and my family does too, but not as spicy as me, therefore I left out the sliced jalapenos and used Hot Rotel Tomatoes instead. I used a cup of cheese in the mix but probably closer to a 1-1/2 cups on top; served it with sour cream (a must) and tortilla chips. The next day I used the left overs for burritos, perfect and didn't need additional cheese. Will make again, thanks for sharing.

cajuntexas
0

cajuntexas

It's a winner! Good mix of flavors. I lined the casserole dish with tortilla chips for a little shell. Also had some sour cream on the side for a cool taste with the dish. Good stuff. And more importantly, hubby liked it! Following the directions it's mild. I used the original style Rotel. If you want a kick, I suggest more cayenne or hot Rotel.

cooknwithfire
0

cooknwithfire

This was a great weeknight meal. Easy, tasty and you can improvise with whatever ingredients you have on hand.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 430 cal
  • 21%
  • Fat
  • 24 g
  • 37%
  • Carbs
  • 26 g
  • 8%
  • Protein
  • 26.9 g
  • 54%
  • Cholesterol
  • 92 mg
  • 31%
  • Sodium
  • 1074 mg
  • 43%

Based on a 2,000 calorie diet

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