Sunday, June 20, 2010

Spanish Rice Casserole

I've always been a big fan of the boxed Spanish Rice, but since my whole goal here is to get away from processed/boxed foods, I decided it was time to attempt my own. I wouldn't say this is anything like the boxed type, but we definitely will be making it again! I forgot to take a picture the night we ate the rice alone, so you'll have to settle for a picture of the leftovers served as a side dish to our tex mex chicken fingers!

Spanish Rice Casserole

1lb Ground Meat (we used turkey)
4 Cups Red Sauce of your choice (we used homemade)
2 Cups Brown Rice, cooked and cooled
1 Cup Onion, Chopped
1 Cup Green Pepper, Chopped
1 Cup Zucchini and/or Summer Squash (I used half and half)
2 Cups Cheddar, Shredded

Mix Meat, Sauce, Rice, and veggies in a large mixing bowl until evenly coated with sauce. Place in a 9x9 or 9x13 baking dish. Sprinkle cheese over top and bake at 350 degrees for 30-40 minutes or until cheese is melted and bubbly.

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