This is an oldie but a goodie. It is so easy to make and it does not call for a ton of ingredients. It is a great main dish for budget-friendly meals. I love making this because it is easy and simply delicious. It is a retro dish from the 1950s and was very versatile. The rice is interchangeable so you can use what you have on hand. I will leave the “extras” below the recipe. Let’s get started.
1 onion – diced
1 bell pepper – diced
2 tbsp of ( oil, lard, crisco, or butter)
1 lb ground beef
2 cans of diced tomatoes – in juice- do not drain
1/2 c. uncooked rice ( I use jasmine. Use what you have on hand)
1 tsp chili powder
salt and pepper – to taste
- Preheat the oven to 375*. Grease a baking dish (9×13) if you use a non-stick skillet. If you use a cast iron or oven-safe skillet you do not need to use a baking dish.
- In a large skillet over medium heat add the onion, bell pepper, ground beef, and a bit of salt and pepper. Stir. Cook until the ground beef is cooked through and the onion and bell pepper are tender. If your ground beef produces a lot of extra fat/grease, drain it off and place the mixture back into the skillet or baking dish.
- Add the tomatoes, salt, pepper, and rice. stir to combine. Cover with foil and bake covered for 40 minutes or until the rice is tender.
- Remove the foil and at this point, you can add a bit of cheese on top, about 2 cups. Sprinkle it over evenly and place it back in the oven for about 5 to 10 minutes or until the cheese is bubbly and melted. Remove and let stand 5 minutes before serving.
- You can add spices of your choosing to this dish. I like to add different spices every time I make it. It is usually something along the lines of garlic and onion powder OR Total seasoning.
- If you do not want to use white rice you can sub the white rice for brown rice, wild rice, grains like barley, or a portion of small pasta like orzo, elbow, or any other super small pasta shape. If you use pasta or barley you may have to add a bit of broth or water to the dish to make up enough liquid to cook the pasta.
- If you are using an oven-safe skillet you can mix up the dish in the pan, cover carefully and then bake. If you do not have an oven-safe skillet you can add the mixture to a 9×13 inch baking dish that has been buttered or greased. Cover and bake.
- You do not have to add cheese to the top of this if you do not prefer it. I do from time to time because…cheese is good. lol. You can use Cheddar, Monterey Jack, Mozzarella, or even parmesan. It just depends on what flavor profile you are going for. They all work pretty well.