Best 13 Italian Spanish Rice Casserole Barbaja W Recipes

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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.

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.

MEXICAN RICE CASSEROLE



Mexican Rice Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 55m

Yield 12 servings

Number Of Ingredients 14

2 tablespoons canola oil
3 cloves garlic, minced
1/2 to 1 whole large onion, chopped
4 cups long grain rice
Two 14.5-ounce cans whole tomatoes
One 10-ounce can diced tomatoes and green chiles, such as Rotel
1 teaspoon cumin (or more to taste)
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
6 to 8 cups low-sodium chicken broth (more if needed)
1 1/2 cups grated Cheddar
Fresh cilantro, chopped, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
  • Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
  • Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.

SPANISH RICE BAKE



Spanish Rice Bake image

This meatless casserole can be served with your favorite toppings such as sour cream, chopped avocado, or guacamole. If you would like to add meat, ground beef, diced pepperoni, crumbled bacon or cooked sausage could be added. A 3 quart casserole would be needed. As a side dish, this rice bake could be served with grilled chicken or steak fajita's or tacos. A very versatile recipe that your family will enjoy. My favorite cookbooklet containing casserole and slow cooker meals is where I found this recipe.

Provided by lauralie41

Categories     Long Grain Rice

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons vegetable oil
1 cup long grain rice, uncooked, not the quick cooking rice
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
1 cup frozen whole kernel corn, thawed
10 1/4 ounces tomato soup
2 1/2 cups boiling water
1 tablespoon fresh cilantro, chopped if (optional)
1 teaspoon chili powder
1/2 teaspoon salt
2 cups colby-monterey jack cheese, shredded if desired (optional)

Steps:

  • Preheat oven to 375°F Lightly coat a 2 1/2 quart casserole with cooking spray.
  • In a 10 inch skillet over medium flame, heat the oil. Stirring frequently add the rice, onion, and bell pepper and cook until rice is light brown and onion is tender. Stir in corn.
  • Except for the cheese, mix the remaining ingredients in the casserole. Stir in rice mixture and layer cheese on top.
  • Cover and bake for 20 minutes. Stir. Cover and bake an additional 30 minutes or until rice is tender. Sprinkle remaining 1 cup of cheese on top and bake uncovered for 2 to 3 minutes or until cheese is melted.

Nutrition Facts : Calories 325.9, Fat 8, SaturatedFat 1.2, Sodium 705.7, Carbohydrate 59.2, Fiber 3.4, Sugar 7.6, Protein 6.2

SPANISH RICE CASSEROLE



Spanish Rice Casserole image

From a Southern Living 1979 cookbook. This is good, hearty fare -- best remembered by the time we had a bachelor neighbor to dinner and he ate about four helpings.

Provided by vrvrvr

Categories     One Dish Meal

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb mild bulk sausage (Jimmy Dean is best)
1 cup uncooked rice
1 medium onion, finely chopped
2 cups chicken stock or 2 cups broth
1 (14 1/2 ounce) can diced tomatoes, undrained
3 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Steps:

  • Cook sausage in a large skillet over medium-high heat, stirring to crumble, until browned.
  • Drain sausage on paper towels, reserving drippings in skillet. (Use a big slotted spoon to remove sausage from the skillet.).
  • Combine rice and onion in reserved drippings, stirring to brown lightly over medium-high heat.
  • Add chicken stock, tomatoes, chili powder, garlic powder and pepper. Add sausage. Stir to combine.
  • Spoon into a greased 2 quart casserole.
  • Bake (covered) at 350 for 1 hour.

Nutrition Facts : Calories 351, Fat 15.5, SaturatedFat 4.1, Cholesterol 57.6, Sodium 660.8, Carbohydrate 35.7, Fiber 2.1, Sugar 4.8, Protein 16.4

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

EASY SPANISH RICE CASSEROLE



Easy Spanish Rice Casserole image

This was a standard when I was growing up. I love it. It's a very tasty and kid-friendly casserole, works as meal or a side. It can be a little bland, so add some hot sauce on top for the grownups.

Provided by Adam S

Categories     Meat and Poultry Recipes     Pork

Time 1h10m

Yield 8

Number Of Ingredients 9

1 pound bacon
1 cup chopped onion
1 cup chopped green bell pepper
1 (16 ounce) can whole peeled tomatoes, halved
1 (15 ounce) can tomato sauce
1 tablespoon ground black pepper
salt to taste
4 cups cooked white rice
4 cups shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Partially drain fat from the skillet.
  • Heat remaining bacon fat in the skillet over medium heat. Cook onion and bell pepper in the fat until tender, about 5 minutes. Add tomatoes, tomato sauce, pepper, and salt; continue to cook over medium heat, stirring occasionally, for 10 minutes. Add cooked rice to sauce mixture. Transfer rice and sauce mixture to a large mixing bowl.
  • Crumble bacon. Stir 3/4 of the Cheddar cheese and 3/4 of the crumbled bacon into the hot rice mixture until cheese is melted. Transfer to a 9x11-inch glass oven-proof dish. Sprinkle remaining bacon and Cheddar cheese on top.
  • Bake in the preheated oven until cheese on top is bubbly, about 25 minutes.

Nutrition Facts : Calories 752.6 calories, Carbohydrate 83.5 g, Cholesterol 92.9 mg, Fat 31.5 g, Fiber 3.4 g, Protein 32.3 g, SaturatedFat 17.3 g, Sodium 1239.5 mg, Sugar 5.2 g

SPANISH RICE DINNER



Spanish Rice Dinner image

Spanish Rice Dinner has been a family favorite since I discovered it in our church cookbook. I always have the ingredients on hand, and it reheats very well in the microwave. -Jeri Dobrowski, Beach, North Dakota.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 pound ground beef
1-1/2 cups cooked long grain rice
1 can (14-1/2 ounces) stewed tomatoes
1 can (14-1/2 ounces) cut green beans, drained
1 tablespoon dried minced onion
1 tablespoon sugar
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until heated through.

Nutrition Facts : Calories 319 calories, Fat 10g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 1197mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 23g protein.

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

ITALIAN RICE CASSEROLE



Italian Rice Casserole image

An exchange student who stayed with us made this rice casserole for us. It's good served with crusty rolls. Now I like to make this, especially when we're having company over who knew our "other daughter".

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 14

1 pound Italian sausage
1 tablespoon canola oil
1 medium onion, chopped
1 cup uncooked brown rice
1 medium sweet red pepper, thinly sliced
2 medium carrots, diced
3 teaspoons beef bouillon granules
3 cups boiling water
1 cup frozen peas, thawed
2 cans (4 ounces each) mushroom stems and pieces, drained
3 medium tomatoes, peeled and diced
1/2 cup sliced pimiento-stuffed olives
3 hard-boiled large eggs, sliced
1/4 cup grated Parmesan cheese

Steps:

  • In a large skillet, cook sausage in oil until a thermometer reads 160°; drain. Cut into 1/2-inch slices. Return to pan; add onion and rice. Cook until rice is lightly browned. Stir in the red pepper, carrots, bouillon and water. Bring to a boil. , Cover and simmer for 30 minutes or until the liquid is almost absorbed, stirring occasionally. Add the peas, mushrooms and tomatoes. Cook 5 minutes longer or until heated through. , Remove half the mixture to a serving bowl. Top with half of the olives, eggs and cheese. Repeat layers.

Nutrition Facts : Calories 300 calories, Fat 15g fat (4g saturated fat), Cholesterol 104mg cholesterol, Sodium 934mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 4g fiber), Protein 13g protein.

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

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

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

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