Time 45m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Set oven to 375 degrees. Grease a 2-quart casserole dish. In a large skillet, brown the ground beef over medium-high heat; drain the fat, and transfer beef to a large pot over medium low heat. Stir in onion, garlic green pepper, tomatoes, water, rice, chili sauce, salt, pepper, brown sugar, cumin and Worcestershire sauce. Let simmer for about 30 minutes, stirring occasionally, then transfer to a 2-quart casserole dish; press mixture down firmly. Sprinkle with grated cheddar cheese. Bake for 10-15 minutes, or until cheese is melted and bubbly. Garnish with fresh cilantro if desired.
Time 1h20m Yield 4 Number Of Ingredients 11 Steps:
Heat oven to 375°. Spray 2 1/2-quart casserole with cooking spray. Heat oil in 10-inch skillet over medium heat. Cook rice, onion and bell pepper in oil 6 to 8 minutes, stirring frequently, until rice is light brown and onion is tender. Stir in corn. Mix remaining ingredients except cheese in casserole. Stir in rice mixture and 1 cup of the cheese. Cover and bake 20 minutes; stir. Cover and bake about 30 minutes longer or until rice is tender; stir. Sprinkle with remaining 1 cup cheese. Bake uncovered 2 to 3 minutes or until cheese is melted.
Time 1h Yield 6 Number Of Ingredients 18 Steps:
Preheat oven to 375 degrees F (190 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir beef mixture, diced tomatoes with green chile peppers, water, rice, chile sauce, olives, jalapeno peppers, garlic, salt, brown sugar, ground cumin, Worcestershire sauce, cayenne pepper, and black pepper together in a large pot over medium-low heat. Bring beef-rice mixture to a simmer, stirring occasionally, until flavors blend, about 30 minutes. Stir in 1 cup Cheddar cheese. Transfer mixture to a 2 1/2 quart casserole dish and press down firmly. Top with remaining 1 cup Cheddar cheese. Bake in the preheated oven until cheese is melted and bubbling, 10 to 15 minutes. Top with chopped cilantro.
Time 1h Yield 6 Number Of Ingredients 14 Steps:
Preheat oven to 375 degrees F (190 degrees C). Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper. Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.
Time 35m Yield 4 Number Of Ingredients 9 Steps:
In 10-inch skillet, heat oil over medium heat 1 to 2 minutes. Cook onion and uncooked rice in the oil about 5 minutes, stirring frequently, until rice is golden brown. Remove skillet from heat. Stir in bell pepper, water, salt, chili powder, garlic powder and tomato sauce. Heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and cook about 25 minutes, stirring occasionally, until rice is tender and tomato sauce is absorbed.
Time 1h20m Yield 6 servings. Number Of Ingredients 12 Steps:
Preheat oven to 425°. Place chicken in a greased 13x9-in. baking dish. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes. , Remove chicken from dish. Combine rice, onion, green pepper and parsley; spoon into pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake until chicken registers at least 165° and rice is tender, 40-45 minutes.
Time 45m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Add oil to the drippings; saute onion for 3 minutes. Add rice; stir until golden brown, about 5 minutes. Stir in the remaining ingredients. Bring to a boil. , Reduce heat; cover and simmer for 30 minutes or until rice is tender. Sprinkle with bacon.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
In a oven-proof Dutch oven or a large frypan with an oven proof tight fitting lid, melt the butter. Saute the onions, garlic, celery and green pepper until soft (about 4-5 minutes). Add in the converted rice and mix with a wooden spoon for about 3 minutes. Carefully add in the chicken broth and diced tomatoes (with juice) along with all the remaining ingredients; stir to combine, and simmer on top of the stove on low heat for 5-6 minutes (just long enough for the mixture to boil). Set oven to 350 degrees. Cover with an oven-proof tight fitting lid and place in oven to cook for about 30-35 minutes or until the rice is at desired tenderness. Fluff with a fork. Delicious!
