Receta Cheesy Spanish Rice Casserole & Half-Smashed Refried Beans
I have two tasty recipes to share with you today. The first one is this beautiful Cheesy Spanish Rice Casserole. I love Spanish rice and this casserole is one my favorites. I got this recipe about 25 years ago from my mother in law at the time. Her version was pretty basic, so I've tweaked it a bit over the years, and finally found the perfect combination.
This casserole is filled with Spanish rice, ground beef, tomatoes, spices and and lots of cheese. It's perfect for a quick weeknight dinner served with a salad, rolled up in flour tortillas, or paired with a side of re fried beans.
When I make this cheesy casserole I usually serve it with re fried beans and flour tortillas. Most times I just open a can of prepared beans, but this time I used Bush's easy Half-Smashed Refried Beans.
This recipe did not take any longer that using canned refried beans. After tasting this recipe I wont be using prepared beans anymore, and using this recipe instead. These beans were packed full of flavor from the addition of chicken broth, salsa, hot sauce and a hint of beer.
I used Bush's regular pinto beans, but did you know that Bush's has Reduced-Sodium Beans? These new beans are perfect for anyone trying to reduce their sodium intake. The best part is the reduced sodium beans have the same great taste and texture as Bush's regular beans. Click on the link above to find out which bean varieties are available.
Lets get started and I will s how you how easy this casserole came together. Start by heating on tablespoon canola oil in a large skillet. Add the rice and cook for about 5 minutes or until rice becomes a golden brown color.
Add the diced tomatoes, salsa, cumin, oregano, onion powder, garlic powder, chili powder, and chicken broth. Stir to combine. Bring the mixture to a boil and then reduce heat to low and cover. Simmer for 15 - 20 minutes or until the liquid is almost absorbed and the rice it tender.
While the rice is cooking start on the meat. Using a large oven proof skillet brown the ground beef with the onion and garlic until the onions are translucent in color. Drain off any grease. When the rice mixture is done add it to the ground beef and gently mix to combine.
Add salt and pepper to taste if needed. Top with shredded cheese and bake uncovered in a 350 degree oven for 10 minutes until the cheese is melted. Remove from oven and add chopped cilantro and serve.
I hope you give both of these recipes a try, because they go perfectly together.
- Spanish Rice Casserole
- 1 1/2 - cup long grain rice
- 1 - tablespoon canola or olive oil
- 1 - (14.5 oz) can diced chili ready tomatoes
- 1/2 - cup mild salsa or picante sauce
- 1/2 - teaspoon ground cumin
- 1/4 - teaspoon Mexican oregano
- 1/2 - teaspoon onion powder
- 1/2 - teaspoon garlic powder
- 1 - teaspoon chili powder
- 4 - cups low sodium chicken broth
- 1 - lb lean ground beef or turkey, browned
- 1 - small onion, chopped
- 1 - clove garlic, minced
- salt and pepper, to taste
- 1 - 8 oz package shredded sharp cheddar cheese or Mexican cheese blend
- fresh chopped cilantro for garnish
Preheat oven to 350 degrees. Heat canola oil in a large skillet and add rice cook for about 5 minutes or until rice becomes a golden brown color.
Add the diced tomatoes, salsa, cumin, oregano, onion powder, garlic powder, and chili powder, and chicken broth. Stir to combine.
Bring the mixture to a boil and then reduce heat to low and cover. Simmer for 15 - 20 minutes or until the liquid is almost absorbed and the rice it tender.
While the rice is cooking in a large oven proof skillet brown the ground beef with the onion and garlic until the onions are translucent in color. Drain off any grease.
When the rice mixture is done add it to the ground beef and gently mix to combine. Add salt and pepper to taste if needed.
Top with shredded cheese and bake uncovered in a 350 degree oven for 10 minutes until the cheese is melted. Remove from oven and add chopped cilantro and serve.
Half-Smashed Refried Beans
1 - (16 oz) can Bush's mild chili beans
1 - (16 oz) can Bush's low sodium pinto beans, drained and rinsed
1/4 - cup low sodium chicken broth
1/4 - cup mild salsa
2 oz - Mexican or other beer, optional
Dash of hot sauce
Add chili beans to a 4-quart saucepan and mash gently with a potato masher or the back of a fork.
Stir in remaining ingredient. Cook over low heat for 15 minutes or until mixture is heated through.
Disclosure: This post is sponsored by Bush’s Beans. As always, opinions stated above are 100% entirely my own.