Spicy Rice Casserole

Spicy Rice Casserole

Prep time: 10 minutes
Cooking time: 45 minutes
Makes: 8 cups
Serving Size 1 cup


1 pound lean ground beef (15% fat)
1 medium onion, chopped
1 small bell or jalapeño pepper, chopped
1 cup rice, uncooked
2 cups chopped tomato, fresh or canned, with juice
2 cups water
1 Tablespoon chili powder (or more to taste)
1 Tablespoon dried oregano leaves
1 teaspoon salt
3⁄4 cup (3 ounces) shredded low fat cheddar cheese


  1. Brown meat in a large skillet over medium-high heat (350 degrees in an electric skillet). Drain fat.
  2. Add onion and peppers and cook for 8 to 10 minutes until vegetables are soft.
  3. Add rice, tomato, 2 cups water, and spices. Mix well and bring to a boil.
  4. Reduce heat to medium low, cover and simmer for 20 minutes. Add more water if needed.
  5. Sprinkle with cheese and serve.
  6. Refrigerate leftovers within 2 hours.


  • Try brown rice and simmer for 10 more minutes.
  • If using instant rice, reduce water to 1 cup.
  • Try ground turkey in place of beef.
Source: http://foodhero.org/recipes/spicy-rice-cas...