Oregon State University OREGON STATE UNIVERSITY

Spicy Rice Casserole

Photo of Spicy Rice Casserole
Prep time: 10 minutes
Cooking time: 45 minutes
Makes: 8 cups
Nutrition Facts: View Label(s)
NotesCooking for a crowd?

Recipe Notes

  • Try brown rice and simmer for 10 more minutes.
  • If using instant rice, reduce water to 1 cup.
  • Try ground turkey in place of beef.

Click a link below if you need a version of this recipe that serves:  

Kid friendly

Ingredients

1 pound
lean ground beef (15% fat)
1
medium onion, chopped
1
small bell or jalapeño pepper, chopped
1 cup
rice, uncooked
2 cups
chopped tomato, fresh or canned, with juice
2 cups
water
1 Tablespoon
chili powder (or more to taste)
1 Tablespoon
dried oregano leaves
1 teaspoon
salt
3⁄4 cup
(3 ounces) shredded low fat cheddar cheese

Directions

  1. Brown meat in a large skillet over medium-high heat (350 degrees in an electric skillet). Drain fat.
  2. Add onion and peppers and cook for 8 to 10 minutes until vegetables are soft.
  3. Add rice, tomato, 2 cups water, and spices. Mix well and bring to a boil.
  4. Reduce heat to medium low, cover and simmer for 20 minutes. Add more water if needed.
  5. Sprinkle with cheese and serve.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Try brown rice and simmer for 10 more minutes.
  • If using instant rice, reduce water to 1 cup.
  • Try ground turkey in place of beef.
Last updated: 10/16/17

2 Comments for "Spicy Rice Casserole "

A tasty, quick and easy to prepare meal.  I prepared last night for a Parenting Class with adults and youth.  Because I used green bell pepper and had bottled hot sauce available, all could have the level of heat they preferred.  It seemed to be a hit and they liked how simple it was to make. 
 

Good! A little spicy but perfect for winter!

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