Spanish Rice

READY IN: 1hr 45mins
Recipe by Michelle S.

I think I got this recipe of the back of a chili sauce bottle eons ago. It has a zesty flavor while not being hot.

Top Review by HEP MEP

The Husband and I loved this. The Cakes - no - but she's real picky. I made it according to the recipe, except for subbing a can of green chilies for the green pepper. (which Princess doesn't like) I think I may have over-baked it too. The recipe didn't say whether or not to cover it in the oven, so I didn't, nor did I check on it,so it got a bit dry. BUT, I'm willing to give it another shot! I had refrried beans on the side with queso fresco, and I added a little sour cream and Frank's Hot Sauce to my portion. Thanks Michelle!

Ingredients Nutrition

Directions

  1. In a large skillet, melt butter.
  2. Add rice, onion and garlic cooking until brown, stirring frequently.
  3. Add meat.
  4. Brown just until meat loses it's red color, stirring as needed.
  5. Drain excess fats.
  6. Stir in tomaotoes.
  7. Add water, chili sauce, chili powder, salt, sugar and cayenne; bring just to the boiling point.
  8. Stir in green pepper.
  9. Mix well.
  10. Pour into a greased 2 quart casserole.
  11. Bake at 350 degrees for 1 hour.
  12. Top with crushed tortilla chips and shredded Cheddar cheese.
  13. Bake an additional 15 minutes.

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