Spanich Rice Casserole

Spanish Rice Casserole

Miz Helen's Kitchen


2 pounds ground chuck

1 yellow onion, chopped

3 cloves garlic, minced

1 green bell pepper, chopped

4 cups rice

1 14.5 ounce can diced tomatoes

1 10 ounce can tomatoes and green chilies

1 15 ounce can tomato sauce

1 1/2 teaspoon cumin

1 1/2 teaspoon chili powder

1 teaspoon salt

1 teaspoon pepper

4 cups chicken broth

1 cup sharp cheddar, shredded

1 cup pepper jack, shredded


In a heavy oven proof dutch oven brown the burger then remove to drain.  

Add 1 tablespoon olive oil to the pan, add the onions, bell pepper and garlic, cook until the onions are clear. Add all the seasons.

Add the rice and stir until the rice is just starting to turn brown.

Add the tomatoes, green chilies and tomatoes, tomato sauce and chicken broth. Add the hamburger back into the pan. Bring the mix to a boil, cover and simmer for 15 minutes.

Remove the cover and add the cheese to the top of the casserole.

Bake at 350 degrees for 20 minutes until the cheese is melted and the rice is fully cooked.