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Spanish Rice Casserole

Charles.Durand's picture
Ingredients
  Olive oil 3 Tablespoon
  Onions 2 Large, finely chopped
  Green peppers 2 , finely chopped
  Garlic 1 Clove (5 gm), minced
  Ground round steak/Chuck 2 Pound
  Canned italian tomatoes 56 Ounce (2 cans, 28 ounce each)
  Tomato paste 6 Ounce (1 can)
  Wine vinegar 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Tabasco 1 Dash
  Salt 2 Teaspoon
  Pepper To Taste
  Chili powder 1 1⁄2 Teaspoon
  Cayenne pepper To Taste (few grains)
  Bay leaves/3 whole cloves 2
  Uncooked long grain rice 2 Cup (32 tbs), cooked
  Grated parmesan cheese 2 Tablespoon
Directions

Heat olive oil in a large skillet or Dutch oven.
Add onion, green pepper, and garlic; cook over medium heat until tender and lightly browned.
Remove vegetables with a slotted spoon; set aside.2.
Add ground meat to oil remaining in skillet.
Cook over medium heat until lightly browned, stirring occasionally.
Add reserved cooked vegetables, tomatoes (including liquid), tomato paste, vinegar, Worcestershire sauce, Tabasco, salt, pepper, chili powder, cayenne pepper, bay leaves, and cloves; stir thoroughly to blend well.
Cover skillet and simmer "as long as you want to;" stir occasionally to prevent sticking.
Combine desired amounts of rice and sauce; mix until each rice kernel is coated with sauce.
Turn into a large casserole.
Sprinkle with Parmesan cheese.
Cover and set in a 300°F oven just until heated through, 30 to 45 minutes.

Recipe Summary

Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice

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