Spicy Rice Casserole

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Makes: 8 cups
Prep time: 10 minutes
Cooking time: 45 minutes

Prep time: 10 minutes

Cooking time: 45 minutes

Total time: 55 minutes

Ingredients

1 pound

lean ground beef (15% fat)

medium onion, chopped

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

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

Serving Size:

1 cup

Nutritional Label:

Photo of Nutrition Facts of Spicy Rice Casserole

Category:

sliced fruit
a glass of low-fat milk

Quantity Recipe:

spicyricecasserole16-32.pdf

spicyricecasserole64-128.pdf

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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.