Spanish Rice Casserole
Ingredients:
– 1 box Rice a Roni Spanish rice mix
– 1 lb lean ground beef
– 1 onion, chopped
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– 1 can (10 oz) Rotel diced tomatoes and green chilies
– Salt and pepper, to taste
– 1/2 teaspoon ground cumin
– 1 cup shredded sharp cheddar cheese, plus extra for topping
Instructions:
1. Prepare Rice a Roni Spanish Rice:
– Cook the Rice a Roni Spanish rice mix according to the package instructions. Set aside.
2. Preheat the Oven:
– Preheat your oven to 350°F (175°C).
3. Cook Ground Beef and Vegetables:
– In a large skillet, cook the ground beef over medium-high heat until browned and cooked through, breaking it up into crumbles as it cooks.
– Add chopped onions and bell peppers to the skillet. Cook until the vegetables are tender, about 5-7 minutes.
4. Combine Ingredients:
– To the skillet with the beef and vegetables, add the cooked Spanish rice from step 1.
– Stir in the can of Rotel diced tomatoes and green chilies (undrained).
– Add salt, pepper, and ground cumin to taste. Mix everything together until well combined.
5. Add Cheese:
– Sprinkle 1 cup of shredded sharp cheddar cheese into the skillet mixture. Stir until the cheese is melted and well incorporated.
6. Bake the Casserole:
– Transfer the mixture from the skillet into a baking dish (approximately 9×13 inches).
– Sprinkle additional shredded sharp cheddar cheese on top.
7. Bake:
– Place the baking dish in the preheated oven.
– Bake at 350°F (175°C) for 25-30 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly browned.
8. Serve:
– Remove from the oven and let it cool slightly before serving.
Notes:
– This casserole can be stored covered in the refrigerator for up to 3-4 days. It reheats well in the microwave or oven.
– Feel free to adjust the seasonings to your taste preferences. You can also add additional vegetables or spices if desired.
Enjoy your Spanish Rice Casserole!