A Simple Spanish Rice Casserole

There are some days when you just do not feel like making supper a very big deal. You come home from work and you try to figure out what to make for dinner. You are tearing out your hair thinking up meal ideas (like my wife…lol, except she’s home all day). Frustration is the word that comes to mind. Well, here is a pretty simple and fast way to feed the troops without a lot of fuss. Keep the ingredients on hand, so that you can jump to it and get it out of the way. If you have a large family, double the recipe.


1 lb – Ground beef
1 Large can – tomato juice or if you prefer V8
½ Cup – uncooked rice
1 Tbsp – chili powder
Salt and pepper

In a frying pan, cook all the ground beef. You can remove the fat, but I like it. It gives the casserole this unique flavor if you keep it and it helps to cook the rice.

Add to the meat all the ingredients listed, except the tomato juice, salt and pepper to taste, and stir.

Get out your casserole dish and spread out the mixture.

Add the tomato juice to the mixture, but save a cup’s worth. Put aside the tomato juice, as you may need more when you check for dryness during the cooking process. Cover the dish with foil.

Bake at 350°F for 45 minutes.

Stir casserole mixture halfway through baking time so all the rice gets the juice and check for dryness from here on. If you need more juice, add a little as you see fit. The casserole should be moist when finished. Your oven temperature may vary, so keep a close eye on the casserole. Make sure the rice is fully cooked before removing the casserole from the oven, especially around the edges.

If you want to doctor up the recipe, help yourself. You may want to add a little more chili powder or add some hot peppers to it. It is fast and within an hour, you have a great meal. Enjoy your end of day relaxation.


1 Comment

  1. LFFL said,

    September 7, 2013 at 22:16

    Now that looks simple to make! Quick and easy.

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