| This is spicy switch from Grandma Rose's. |
1 Pound of ground beef
1 Onion, diced small
1 Tablespoon of minced garlic
1 Small bell pepper, diced small
1 14-1/2-ounce can of tomato, drained
1 cup of tomato juice, with enough water to make 1 cup
1/2 to 3/4-cup of uncooked long-grain rice
1/2-cup of chili sauce
3 teaspoons of worcestershire sauce
2 teaspoons of brown sugar
1 teaspoon of cumin powder
Salt and pepper to taste
1-1/2 cups of shredded cheddar cheese
3 tablespoons of chopped cilantro (optional and to taste)
1 Onion, diced small
1 Tablespoon of minced garlic
1 Small bell pepper, diced small
1 14-1/2-ounce can of tomato, drained
1 cup of tomato juice, with enough water to make 1 cup
1/2 to 3/4-cup of uncooked long-grain rice
1/2-cup of chili sauce
3 teaspoons of worcestershire sauce
2 teaspoons of brown sugar
1 teaspoon of cumin powder
Salt and pepper to taste
1-1/2 cups of shredded cheddar cheese
3 tablespoons of chopped cilantro (optional and to taste)
Preheat oven to 375 degrees. Grease a 2-quart casserole dish.
In a large skillet, brown the ground beef over medium-high heat; drain and
transfer the beef to a large pot over medium low heat. Stir in the onion,
garlic, bell pepper, tomatoes, juice, rice, chili sauce, brown sugar, salt,
pepper, cumin and Worcestershire sauce.
Let simmer for about 30 minutes, stirring occasionally, then transfer to the
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.
In a large skillet, brown the ground beef over medium-high heat; drain and
transfer the beef to a large pot over medium low heat. Stir in the onion,
garlic, bell pepper, tomatoes, juice, rice, chili sauce, brown sugar, salt,
pepper, cumin and Worcestershire sauce.
Let simmer for about 30 minutes, stirring occasionally, then transfer to the
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.
| The Main Courses Chef presents ... Spicy Spanish Rice at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
