Spicy Rice Casserole

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Bowl with Spoon

Prep time:
10 MIN

Kitchen Timer

Cook time:
45 MIN

Silouette of 2 people

8 Servings


Serving Size:
1 cup


  • 1 pound lean ground beef (15% fat)
  • 1 medium onion, chopped
  • 1 small bell or jalapeño pepper, chopped
  • 1 cup rice, uncooked
  • 2 cups chopped tomato, fresh or canned, with juice
  • 2 cups water
  • 1 tablespoon chili powder (or more to taste)
  • 1 tablespoon dried oregano leaves
  • 1 teaspoon salt
  • 3⁄4 cup (3 ounces) shredded low fat cheddar cheese


Brown meat in a large skillet over medium-high heat (350 degrees in an electric skillet). Drain fat.
Add onion and peppers and cook for 8 to 10 minutes until vegetables are soft.
Add rice, tomato, 2 cups water, and spices. Mix well and bring to a boil.
Reduce heat to medium low, cover and simmer for 20 minutes. Add more water if needed.
Sprinkle with cheese and serve.
Refrigerate leftovers within 2 hours.


Try brown rice and simmer for 10 more minutes.
If using instant rice, reduce water to 1 cup.
Try ground turkey in place of beef.