Difference between revisions of "Spanish Rice Bake"
m (→Ingredients: clean up, replaced: black pepper → black pepper) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (3 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
__NOTOC__ | __NOTOC__ | ||
| − | + | ||
== Description == | == Description == | ||
[http://www.fns.usda.gov/fdd/facts/hhpfacts/FS-TomatoesCanned.pdf Tomatoes Canned] by the US Department of Agriculture, public domain government resource—original source of recipe | [http://www.fns.usda.gov/fdd/facts/hhpfacts/FS-TomatoesCanned.pdf Tomatoes Canned] by the US Department of Agriculture, public domain government resource—original source of recipe | ||
| Line 20: | Line 20: | ||
* 2 tablespoons chopped fresh [[cilantro]] (optional) | * 2 tablespoons chopped fresh [[cilantro]] (optional) | ||
| − | == | + | == Procedures == |
# Preheat oven to 375 °F. | # Preheat oven to 375 °F. | ||
# Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce, and ground black pepper. | # Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce, and ground black pepper. | ||
| Line 33: | Line 33: | ||
[[Category:Green bell pepper Recipes]] | [[Category:Green bell pepper Recipes]] | ||
[[Category:Ground beef Recipes]] | [[Category:Ground beef Recipes]] | ||
| − | [[Category: | + | [[Category:Meat Recipes]] |
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
Latest revision as of 08:34, 14 July 2012
Description
Tomatoes Canned by the US Department of Agriculture, public domain government resource—original source of recipe
- Serves: 4
Ingredients
- 1 pound lean ground beef
- ½ cup onion, finely chopped
- ¼ cup green bell pepper, chopped
- 1 (15½ ounce) can tomatoes
- 1 cup water
- ¾ cup uncooked long-grain rice
- ½ cup chile sauce
- 1 teaspoon salt
- ½ teaspoon ground cumin (optional)
- ½ teaspoon Worcestershire sauce
- 1 pinch ground black pepper
- ½ cup shredded Cheddar cheese
- 2 tablespoons chopped fresh cilantro (optional)
Procedures
- Preheat oven to 375 °F.
- Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce, and ground black pepper.
- Let this simmer from about 30 minutes, stirring occasionally, then put into a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
- Bake for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro, if desired.
Variations
- To lower fat content: Use low fat cheese.
