Virginia McDowell's Mexican Rice Casserole Recipe

Name: Virginia McDowell's Mexican Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon; ½ cup chopped onion; ½ cup chopped green pepper; 1 cup Minute Rice; 1 lb ground chuck; 1 small cloved garlic, minced; 1 ¾ cups water; 1 (8 ounce) can tomato sauce; 1 teaspoon chili powder; 2 ½ cups grated cheddar cheese

Servings: persons

4 slices bacon
½ cup chopped onion
½ cup chopped green pepper
1 cup Minute Rice
1 lb ground chuck
1 small cloved garlic, minced
1 ¾ cups water
1 (8 ounce) can tomato sauce
1 teaspoon chili powder
2 ½ cups grated cheddar cheese

1
Preheat oven to 400F Fry bacon until crisp and drain.
2
Add onion and green pepper to drippings in pan and cook until tender.
3
Add rice; cook until golden.
4
Stir in beef and garlic cooking until beef is almost done.
5
Stir in water, tomato sauce and seasonings.
6
Heat to boiling, reduce heat and simmer for 20 minutes.
7
Spoon half meat into 2-quart casserole dish.
8
Sprinkle with half of the cheese and add remaining meat.
9
Top with the rest of the cheese and bacon.
10
Bake at 400F for about 15-20 minutes.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 slices bacon, ½ cup chopped onion, ½ cup chopped green pepper, 1 cup Minute Rice, and more.

Yes, Virginia McDowell's Mexican Rice Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Virginia McDowell's Mexican Rice Casserole

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