1 pound lean ground beef
2 cups uncooked instant rice
3 slices (1/4 cup) crisply cooked bacon, crumbled*
2 (14 1/2-ounce) cans diced tomatoes with onions and green pepper
3/4 cup water
1 to 2 teaspoons chopped chipotle chiles in adobo sauce**
1 cup frozen green peas, thawed
Heat oven to 375°F. Spray 11x7-inch (2-quart) baking dish with no-stick cooking spray. Set aside.
Cook ground beef in 10-inch skillet over medium-high heat, stirring occasionally, until browned (5 to 8 minutes). Drain off fat. Combine all ingredients
peas and cheese in prepared baking dish. Cover with aluminum foil; bake for 25 minutes.
Stir in peas; sprinkle with cheese. Continue baking, uncovered, for 5 to 7 minutes until peas are heated through and cheese is melted.
*Substitute 1/4 cup real bacon bits.
**Substitute 1 (4-ounce) can chopped green chiles and 1 drop liquid smoke.
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Spanish rice is an American version of the traditional Spanish dish paella. A typical paella consists of a combination of rice, vegetables, chicken, sausage, and saffron. This one-dish meal was eventually adapted to our American tastes by using familiar ingredients such as ground beef and tomato sauce, with a topping of cheese.