I have another recipe on the Blog for Tex - Mex Rice Casserole made without the Meatless Ground.
I've reposted it at the end of this recipe.
Spanish Rice with Meatless Ground:
1 pound of Ground Beef (I use Vegetarian Meatless Ground from Yves. When making the Vegetarian version, you need to Sauté it in 2 TBS of Vegetable Oil.
1 C Chopped Onion
1/2 C Chopped Green Bell Pepper
1 Clove of Garlic, minced
1 TBS Chili Powder
1 (32oz.) bottle of Tomato Juice
1 C uncooked Long Grain Rice
1/2 tsp Salt
In a Skillet on medium high heat:
Sauté until browned.
Cook and stir until the vegetables are tender.
Stir in remaining ingredients and bring to a boil.
Reduce heat, cover and simmer 30 minutes until the rice is tender .
Peace in the Kitchen! Tex - Mex Rice Casserole:
I've spent the morning playing around with a new recipe.
My Mother always made what she called Spanish Rice, remember we lived in Michigan. Maybe it was a food trend when I was young. It just seems out of place on the menu as I look back at my childhood. But then we also ate a lot of Chinese Food too, maybe because of the movie, A Christmas Story!
Food trends have always fascinated me. Julia Child created the French food trend in America. The 60's loved Fondue and Health Food. I don't think Tex-Mex is a trend in Texas. It seems to be a staple in every kitchen here. We love our Tex-Mex cuisine! I've lived in Texas for 35 years, I still refer to Michigan as home, I'm not sure why, but I'm glad I had the opportunity in my lifetime to get to know Tex-Mex! I hope some of you reading this outside of Texas will embrace some of my Texas recipes............!
I don't remember my mother's Spanish Rice to be as spicy as I have grown to love Tex-Mex food.
This recipe is quite spicy and very....... Tex-Mex!
This recipe could easily be cut in half, it makes enough for a family gathering or a block party!
4 TBS vegetable oil ( I always say, cook with Vegetable oil, eat Olive Oil)
4 cloves of garlic, roughly chopped
2 stalks of celery, roughly chopped
1 large onion, chopped
2 C long grain white rice
2 C long grain brown rice
2- 14.5 oz. cans of diced tomatoes with juice
1- 10 oz. can Rotel Tomatoes with Chiles, with juice
1- 4oz. can diced green chile peppers.
1 tsp cumin
1/2 tsp cayenne pepper
1/4 tsp turmeric
1 tsp Adobo Seasoning
1 tsp salt
1/2 tsp black pepper
6 C vegetarian Chicken Broth ( the real stuff for the non Vegetarians) 2C water added just before covering with cheese and baking.
2 C freshly grated Sharp Cheddar Cheese
2 C Shredded Mexican Blend Cheese
Fresh Cilantro, chopped, for garnish
Pickled Jalapenos for garnish
Heat oil in a large ( 6 or 7 quart Cast Iron Casserole or Cast Iron Dutch Oven)
Saute onion, celery and garlic about 5 minutes, stirring constantly
Reduce heat to simmer , add rice, stir constantly for 5 minutes
Add tomatoes, Rotel and green chiles
Add all spices and seasoning and stir to combine well
Add broth and bring to a boil
Reduce to low heat, cover and simmer for 30 minutes, stirring occasionally
At this stage, I added an additional 2 C of water, stir well and then continue....
Top with Cheddar Cheese and bake at 375 for 15 minutes
After baking, remove from oven, top with Mexican Blend Cheese, cover
and allow the cheese to melt.
Serve in bowls topped with freshly chopped cilantro and pickled jalapenos.
I serve my Black Peppered Cheese Bread with it.
After tasting it, I think that it could easily be turned into a soup by adding water to individual servings, microwave it and serve topped with Tortilla Strips.
This is a large recipe. I just created a soup with the leftovers ( about 1/3 of it)
I added a 14.5 0z. can of diced tomatoes with the liquid, a 14.75 oz. can of creamed corn, water and milk.
I diced half of an onion and added that too.
It's very forgiving, you can make according to your own personal taste.