Mexican Rice Casserole

My mother always used to make something she called "Spanish Rice." I came up with this recipe  some years ago, when I was thinking of her and tried to recapture that special taste from childhood!

 

 Mexican Rice Casserole

6 servings

Olive oil, drizzled or cooking spray
1 onion, chopped
1/2 green pepper, chopped (red and green peppers if you like it colorful!)
1 clove garlic, minced
1 lb. extra lean ground beef or ground turkey
salt and pepper, to taste
1 t. chili powder
1 pinch cumin
1 c. long grain white rice (uncooked)
2 c. water
16 oz. jar fat free salsa
1 c. frozen corn kernels
1 c. shredded cheddar cheese


Preheat saute pan over low-medium heat and drizzle a little olive oil or spray with cooking spray. Add onion and pepper and cook until softened.  Add the garlic and cook a few minutes more till fragrant.

Add ground meat. Stir it from time to time, browning meat well.

Add salt, pepper, chili powder and cumin. Mix into the meat/vegetables.

Add rice, water and salsa, mixing thoroughly.  Bring to a boil, then add corn. Lower the heat and cover the pan.

Simmer for about 20 minutes, stirring every 5 minutes or so.  Add water as needed, continuing until rice is cooked through and all the liquid is absorbed.

Spoon into a serving dish and sprinkle some of the cheese on top.  Put remaining cheese into a serving dish to pass at the table.

9 WW points or approx 413 calories/serving

Terrific one dish dinner!

 I got this recipe from my mother in law many years ago.   I am posting a photocopy of the recipe she gave me many years ago.  At present, I would not make this recipe exactly as she describes. For one thing, I would probably use honey or agave nectar instead of corn syrup. I prefer other oils to corn, especially olive oil.  Lastly, I would personally opt  to omit the potatoes, since I don't really eat them any more.  It really is a good tasting meal, offers lots of choices to the cook, and is good enough for company!

WW points depend on choices of meats/vegetables

Grizzly Beer Chicken... by Cheap Frills Cuisine

I like this recipe because it's a little "rustic" in the sense that it makes a great dinner for those who enjoy camping..or, you can make it on your backyard grill by indirect method if you prefer. Lastly, you can prepare the chicken as you would for outdoor cooking, but cook it in your oven instead.  I like the outdoor taste, but I use my oven when the weather does not cooperate!
You can use the "rub recipe" below, or use your favorite store bought dry rub as a variation

Notes:
 1) You can use the "rub recipe" below, or use your favorite store bought dry rub as a variation

2) For oven preparation- Preheat oven to 325 or 350 degrees. Place chicken-beer can assembly in a cake pan, in the middle of the oven. (There are racks available in some stores that hold the beer can. I was able to purchase one at Walmart for only a few dollars. ) Cook until internal temperature of chicken reaches 170 degrees, and allow to rest as above before serving.





A 140gm serving of this chicken (meat only) counts as 6 WW points.