This Spanish Rice Bake is a hearty, flavor-packed dinner that brings bold, comforting flavors straight to your table.
Savory ground beef, tender rice, and sweet sautéed peppers simmer together in a rich tomato-based sauce kissed with brown sugar, cumin, and a splash of Worcestershire for depth.
Finished in the oven with a blanket of melted Cheddar and a sprinkle of fresh cilantro, this cozy casserole is perfect for busy weeknights or casual family dinners.
Each scoop delivers a satisfying blend of savory, slightly sweet, and gently spiced goodness.
Ingredients
- 1 pound lean ground beef
- 1/2 cup finely chopped onion
- 1/4 cup chopped green bell pepper
- 1 (14.5-ounce) can diced tomatoes
- 1 cup water
- 3/4 cup uncooked long-grain rice
- 1/2 cup chile sauce
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Worcestershire sauce
- Pinch of ground black pepper
- 1/2 cup shredded Cheddar cheese
- 2 tablespoons chopped fresh cilantro
Directions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium-high heat, cook the ground beef until fully browned. Drain off excess grease.
- Transfer the beef to a large pot set over medium-low heat. Stir in the onion, green bell pepper, diced tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce, and black pepper.
- Simmer for about 30 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
- Spoon the mixture into a 2-quart casserole dish and press it down evenly. Sprinkle the shredded Cheddar cheese over the top.
- Bake for 10 to 15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with freshly chopped cilantro before serving.