Spanish Rice Casserole
1 Cup of White or Brown Rice
2 Tablespoons Vegetable Oil
1/2 onion chopped
1 chopped red or green bell pepper
1/2 lb ground beef, browned
1 (28 oz) can of seasoned Tomatoes
1 (4.5 oz) can of chopped green chilies
2 cups of shredded Monterey Jack and Cheddar cheese, or your fav, divided
1. In a large saucepan, heat rice in oil until slightly brown. Add onions and peppers cook until soft. Add 1 cup of water to pan, cover and cook until rice is tender and has absorbed the water. Then add ground beef, tomatoes, chilies and 1 1/2 cups of cheese and mix it all up.
2. Transfer to a 9 x 13 glass baking dish, or a 3-quart casserole, coated with cooking spray and top with remaining 1/2 cheese.
3. Bake at 375° F for 20 minutes or until cheese is melted and casserole is bubbly.