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Creamy Spanish Rice Casserole

Not rated yet
Servings 12 Prep Time 20 min. Cook Time 30 min.


4 cups Rice - White
1 lb lean Beef - Ground
1/4 Onions - White
1/2 Bell Pepper - Red, chopped
1 teaspoon Garlic, minced
1 7oz can Chili - Green, diced
1 can Soup - Cream of Mushroom
2/3 cup Sour Cream
1/2 cup Milk - Skim
2 teaspoons Seasoning - Cumin
1 teaspoon Seasoning - Garlic Salt
to taste Seasoning - Black Pepper
2 cups Cheese - Cheddar, grated


Preheat oven to 350 degrees.

Cook rice according to package directions.

While rice is cooking, brown beef with onion, red pepper, and garlic in large skillet.

When beef is no longer pink , turn off heat and mix in green chilies, cream of mushroom soup, light sour cream, milk, cumin, and salt and pepper to taste.

Pour rice into a large casserole dish.

Pour creamy meat sauce over rice.

Add 1 cup of shredded cheddar cheese and mix well to combine.

Sprinkle last cup of shredded cheese on top and sprinkle with a little paprika.

Bake 350 degrees for 30 min. At last ten minutes of baking sprinkle the durkee fried onions on top (optional).

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