Mexican Rice Bake (In One Pot)

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

1TBSP cumin

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

Directions

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).

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Put meat back into pan and stir in tomato sauce, tomatoes and spices. Allow to cook until heated thoroughly.

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Top the rice with meat mixture and remaining cheese.

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Bake, uncovered, at 350° for 30minutes or until heated through. Yield:  8 servingsphoto-10

 

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!!

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This entry was posted in dinner, Frugal Recipes, Healthy Recipes, large family Meals, mexican recipes, Quick Recipes and tagged , , , . Bookmark the permalink.

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