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Spicy Rice Casserole

Notes

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.

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
½ cup (2 ounces) shredded cheddar cheese

Instructions

  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.
Photo of Spicy Rice Casserole
Prep time: 10 minutes
Cook time: 45 minutes
Makes: 8 cups
Nutrition Facts: View Label

Comment

Good! A little spicy but perfect for winter!

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. 
 

This is perfect for my husband and I. We do the bell pepper, and then he adds hot sauce to his plate because I don't like spicy foods. I like how this is only 10 minutes of prep and while it cooks, you can do the dishes!

This is a great recipe to keep as a "go-to" for our family!  We have made it many different ways, often with 2 cups of beans instead of the beef, and we have used it to fill tacos or top nachos.  We often serve it with salsa, queso fresco and avocado - staples in our house.