This is a truly wonderful and simple dish. At first we wondered how it would turn out… all seemed a bit weird but it was well worth the effort. It could easily be customised to your own taste, just make sure there’s sufficient liquid in there to cook the rice but don’t over-do it. Give it a go….. it’s a cracker.
Spanish Rice Bake
Ingredients
- 400 g lean steak mince
- 1 finely chopped onion
- 1 chopped green bell pepper
- 1 can canned tomatoes
- 1 cup water
- 3/4 cup uncooked long grain rice
- 1/2 cup salsa jar or bottled is fine
- 1 teaspoon salt
- 1 teaspoon brown sugar
- 1/2 teaspoon ground cumin
- 1 teaspoon Worcestershire sauce
- 1 pinch ground black pepper
- 1/2 cup shredded Cheddar cheese
- 2 tablespoons chopped fresh coriander
- 1 pinch of fennel seeds optional
Instructions
- Preheat oven to 190 degrees.
- Brown the mince in a large pan over medium-high heat.
- Drain excess fat and transfer mince to a large pot over medium low heat.
- Stir in the onion, green bell pepper, tomatoes, water, rice, salsa, salt, cumin, Worcestershire sauce and ground black pepper.
- Let this simmer for about 30 minutes, stirring occasionally, then transport this to a casserole dish.
- Press down firmly and sprinkle with the shredded Cheddar cheese.
- Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly.
- Garnish with chopped fresh coriander.
Notes
The salsa can be mild, medium or hot depending upon how you like it.
Instead of water, try using chicken stock for extra flavour.
Instead of water, try using chicken stock for extra flavour.