Mexican Rice Bake was on my “menu” a few weeks ago and I am just now getting to it. I will confess, I don’t always get things done when I plan to get them done. Anyway, I changed the recipe to fit my needs a little better (like only using one pan). The link to the original is underlined at the beginning of this paragraph. I will now share mine and the pictures, and then as usual, the “critique”!
Mexican Rice Bake Ingredients
2 lbs. extra lean ground chuck
1 can tomato sauce (8 oz.)
1 can original tomatoes with green chilies
1 TBSP chili powder
2 TBSP minced onion (the dried kind)
salt/pepper to taste
1 1/2 cups rice (brown rice would be healthiest)
3 cups water
3 cups mexican blend cheese, divided (low fat, if available)
1/2 cup light sour cream
In a large skillet, cook beef over medium heat until no longer pink; drain.
Put beef to the side. Bring 3 cups of salted water to a boil. Pour in 1 1/2 cups of rice. Cover, reduce heat to low until rice is done. Drain, if necessary. Add sour cream and 1 cup of the cheese to the rice. Pour into a large dish (this would have fit nicely in a 9×13 pan).
Put meat back into pan and stir in tomato sauce, tomatoes and spices. Allow to cook until heated thoroughly.
Top the rice with meat mixture and remaining cheese.
Comments from the family:
Sweet Pea: It was good! I liked it a lot!
Mr. : It was ok. (He had two servings and thought I should have had tortillas with it. Great idea!)
Music Man: It was good.
Me: I thought it was pretty good. It was simple and I will probably make it again, with a few more changes!!