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Beefy Spanish Rice Recipe

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This recipe came from my husband's grandmother. It's quick to make and very tasty. Hearty helpings of this specially seasoned rice disappear in a hurry at our dinner table.—Ruth Ann Klassen, Aberdeen, Idaho

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Beefy Spanish Rice Recipe

Prep: 20 min. Bake: 55 min.

Yield: 8 Servings

20 55 75

Ingredients

1 cup uncooked brown rice
1 pound ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
1 can (28 ounces) stewed tomatoes
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon honey
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese

Directions

Cook rice according to package directions. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes, seasonings and rice.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 50-55 minutes. Sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Yield: 8 servings.

Using instant brown rice in Beef Spanish Rice recipe cuts down on the cooking time. Try substituting cheddar cheese with a more mild Monterey Jack Cheese.

Nutritional Facts 1 serving (1 each) equals 264 calories, 10 g fat (5 g saturated fat), 43 mg cholesterol, 897 mg sodium, 28 g carbohydrate, 2 g fiber, 16 g protein.

Originally published as Beefy Spanish Rice in Taste of Home Ground Beef Cookbook , p196

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