Best 8 Italian Spanish Rice Casserole Barbaja W Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ITALIAN-SPANISH RICE CASSEROLE BARBAJA W.



Italian-Spanish Rice Casserole Barbaja W. image

Italian Spanish Rice casserole uses up leftovers from other meals fast. Can microwave in a hurry. May make ahead then put in fridge with a lid to heat when you get ready. I threw it together when needed to use up leftovers

Provided by barbaja w.

Categories     Grains

Time 25m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 9

rice (that you previously cooked for example minute rice or from another meal that is leftover)
0.5 (1 ounce) envelope onion soup
1 lb cooked crumbled lean hamburger
chopped fresh onions or chopped dehydrated onion
spaghetti sauce (leftovers if possible) or taco sauce (leftovers if possible)
canned corn or frozen corn, drained
canned mushroom, drained
fresh cooked drained bacon (save the drippings)
shredded cheese

Steps:

  • Mix the rice and tomato sauce together place in a microwave safe casserole.
  • Take the hamburger that is mixed with a little bacon drippings (this is ok because the hamburger was 90% lean).
  • Layer the meat in next.
  • Layer in the corn then layer the mushrooms.
  • Then the corn then the bacon for flavor and decoration.
  • Now the shredded cheese.
  • Microwave on high 5 minutes or so until heated through and the cheese is melted.
  • This sounds strange, so if you are a health nut remember that the hamburger was 90% lean and the bacon is for garnish so there is only a little (do not use bacon bits). Did you know you can also add chili beans as a layer if you want. The 1/2 envelope of onion soup might be used to add flavor to the tomato sauce if the sauce is a variety that is boring or bland. Use a little and taste to see if you want to add more or use none if not needed.

SPANISH BEEF AND RICE BAKE RECIPE



Spanish Beef and Rice Bake Recipe image

This Spanish Beef and Rice Bake is one of the best Mexican dishes that comes together quickly on a busy night! It's one of our favorite family dinner recipes.

Provided by Camille Beckstrand

Categories     Main Course

Time 1h20m

Number Of Ingredients 17

1 pound lean ground beef ((can also use ground turkey))
1/2 onion (minced)
1 green bell pepper (minced)
1 can diced tomatoes, undrained ((14.5 ounces))
1 cup water
1/2 cup salsa
3/4 cup uncooked long grain rice
1/2 cup chili sauce
1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
ground black pepper (to taste)
1 can refried beans ((15 ounce))
1/2 cup shredded cheddar cheese
2 Tablespoons chopped fresh cilantro
1/2 cup sliced cherry tomatoes

Steps:

  • Preheat oven to 375 degrees F.
  • Brown the ground beef in a large skillet over medium-high heat, lower heat to medium low heat. Stir in the onion, green bell pepper, tomatoes, water, salsa, rice, chili sauce, salt, brown sugar, cumin, Worcestershire sauce, and pepper.
  • Let simmer for about 30 minutes, stirring occasionally.
  • Pour mixture into a 9x13-inch casserole dish sprayed with nonstick cooking spray.
  • Press down firmly into the pan, then spread refried beans on the top and sprinkle with the shredded cheddar cheese.
  • Bake in preheated oven for 10 to 15 minutes, or until cheese is melted and bubbly.
  • Garnish with chopped fresh cilantro and diced tomatoes.

Nutrition Facts : Calories 230 kcal, Carbohydrate 26 g, Protein 18 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 42 mg, Sodium 904 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 3 g, ServingSize 1 serving

SPANISH RICE CASSEROLE



Spanish Rice Casserole image

This is easy and very tasty, it's good served hot or at room temperature for a side dish, or as a main meal. All ingredients can be adjusted to taste. Add in finely chopped jalapeno pepper or crushed chili peppper for some heat.

Provided by Kittencalrecipezazz

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb ground beef
1 onion, finely chopped
1 -2 tablespoon fresh minced garlic
1 small green bell pepper, chopped
1 (14 1/2 ounce) can tomatoes (drained)
1 cup water (or use juice from tomatoes with water to make 1 cup)
1/2-3/4 cup uncooked long-grain rice
1/2 cup chili sauce
salt and pepper
1 -2 teaspoon brown sugar
1 teaspoon cumin (or to taste)
2 -3 teaspoons Worcestershire sauce
1 1/2 cups shredded cheddar cheese (can use more)
3 tablespoons chopped fresh cilantro (optional and to taste)

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.

MARTHA'S SPANISH RICE AND SAUSAGE



Martha's Spanish Rice and Sausage image

This is a much loved recipe that my mother made often when I was growing up. It tastes great served with pinto or red kidney beans.

Provided by Lu

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 45m

Yield 6

Number Of Ingredients 9

¼ cup vegetable oil
1 small onion, diced
1 tablespoon minced garlic
1 pound smoked sausage, cut into bite-sized pieces
1 ½ cups uncooked white rice
2 cups water
¾ (8 ounce) can tomato sauce, or to taste
1 teaspoon adobo seasoning
salt and ground black pepper to taste

Steps:

  • Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the sausage; cook and stir until the sausage is crisp. Mix in the rice, water, tomato sauce, adobo seasoning, salt, and black pepper. Bring to a boil, then reduce heat to low. Simmer until the rice is tender and the liquid has been absorbed, about 20 minutes.

Nutrition Facts : Calories 558 calories, Carbohydrate 41.8 g, Cholesterol 51.5 mg, Fat 33.5 g, Fiber 1.3 g, Protein 20.7 g, SaturatedFat 10.1 g, Sodium 1287.3 mg, Sugar 3.3 g

SPANISH RICE BAKE



Spanish Rice Bake image

A zesty serving of oven-baked rice rounds out any Mexican meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h20m

Yield 4

Number Of Ingredients 11

2 tablespoons vegetable oil
1 cup uncooked regular long-grain rice
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
1 cup frozen whole kernel corn (from 12 oz bag), thawed
1 can (10 3/4 ounces) condensed tomato soup
2 1/2 cups boiling water
1 tablespoon chopped fresh cilantro, if desired
1 teaspoon chili powder
1/2 teaspoon salt
2 cups shredded Colby-Monterey Jack cheese (8 ounces)

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.

Nutrition Facts : ServingSize 1 Serving

RISO AL FORNO (ITALIAN BAKED RICE)



Riso al Forno (Italian Baked Rice) image

Rice, cheese, and tomato sauce bake to make a delicious dinner. This versatile dish will make everyone happy. Leftovers make excellent arancini.

Provided by Buckwheat Queen

Categories     Side Dish     Rice Side Dish Recipes

Time 1h10m

Yield 6

Number Of Ingredients 16

¾ cup grated Parmigiano-Reggiano cheese
½ cup dry bread crumbs
3 tablespoons olive oil
1 yellow onion, sliced
1 (23 ounce) jar tomato puree (passata)
1 cup low-sodium vegetable broth
1 cup frozen peas
¼ cup chopped fresh basil
1 tablespoon dried oregano
1 tablespoon dried thyme
1 clove garlic, minced
1 teaspoon coarsely ground black pepper
½ teaspoon red pepper flakes
1 ¼ cups uncooked short-grain white rice
water as needed
1 cup cubed provolone cheese

Steps:

  • Mix Parmigiano-Reggiano cheese and bread crumbs together in a bowl; set aside.
  • Heat olive oil in a Dutch oven over medium heat. Add onion and saute until tender and translucent, about 8 minutes. Add passata, vegetable broth, peas, basil, oregano, thyme, garlic, pepper, and red pepper flakes. Stir, bring to a simmer, and cook for 5 minutes. Add rice; mix well. Cover and simmer, adding a bit of water if necessary to keep rice from sticking to the bottom, until tender, about 18 minutes.
  • While the rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
  • Remove the Dutch oven from the stove and gently stir in provolone cheese. Sprinkle reserved bread crumb mixture on top.
  • Bake in the preheated oven until bubbly and browned on top, about 15 minutes.

Nutrition Facts : Calories 443 calories, Carbohydrate 57.6 g, Cholesterol 24 mg, Fat 16.7 g, Fiber 5.8 g, Protein 17 g, SaturatedFat 6.7 g, Sodium 909.1 mg, Sugar 8.6 g

SPANISH RICE BAKE



Spanish Rice Bake image

Ground beef, fresh onion, green bell pepper, tomatoes and rice are simmered in a sweet-hot sauce of chile, brown sugar, cumin and Worcestershire. This savory rice dish is then baked with Cheddar and garnished with fresh cilantro.

Provided by MELODIE

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h

Yield 6

Number Of Ingredients 14

1 pound lean ground beef
½ cup finely chopped onion
¼ cup chopped green bell pepper
1 (14.5 ounce) can canned tomatoes
1 cup water
¾ cup uncooked long grain rice
½ cup chile sauce
1 teaspoon salt
1 teaspoon brown sugar
½ teaspoon ground cumin
½ teaspoon Worcestershire sauce
1 pinch ground black pepper
½ cup shredded Cheddar cheese
2 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 24.9 g, Cholesterol 66.6 mg, Fat 19.1 g, Fiber 1.4 g, Protein 18.5 g, SaturatedFat 8.3 g, Sodium 603.7 mg, Sugar 3.2 g

HEARTY SPANISH RICE BAKE



Hearty Spanish Rice Bake image

Ground beef, fresh onion, green bell pepper, garlic, tomatoes, and rice are simmered in a sweet-hot sauce then baked with Cheddar cheese and garnished with fresh cilantro. Spice it up with Ro-Tel® instead of regular canned tomatoes, cayenne, and jalapeno peppers. I have also added extra Cheddar cheese and you can substitute a Mexican blend or any other cheese if you like. Warning: this will spice up your life if you use the optional ingredients.

Provided by Hugh

Categories     100+ Everyday Cooking Recipes

Time 1h

Yield 6

Number Of Ingredients 18

1 pound lean ground beef
½ cup finely chopped onion
¼ cup chopped green bell pepper
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 cup water
¾ cup long-grain white rice
½ cup chile sauce
1 (4 ounce) can sliced black olives, or to taste
2 tablespoons sliced jalapeno peppers, or to taste
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon brown sugar
½ teaspoon ground cumin
½ teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
1 pinch ground black pepper
2 cups shredded Cheddar cheese, divided
2 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 429.6 calories, Carbohydrate 26 g, Cholesterol 92.2 mg, Fat 24 g, Fiber 1.9 g, Protein 26.9 g, SaturatedFat 11.9 g, Sodium 1074.5 mg, Sugar 1.9 g

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #low-protein     #very-low-carbs     #casseroles     #vegetables     #american     #spanish     #oven     #european     #microwave     #potluck     #fall     #kid-friendly     #winter     #italian     #grains     #dietary     #low-sodium     #low-cholesterol     #seasonal     #low-saturated-fat     #low-calorie     #comfort-food     #oamc-freezer-make-ahead     #low-carb     #low-in-something     #pasta-rice-and-grains     #taste-mood     #to-go     #equipment     #number-of-servings

Related Topics