Texas Rice

It is not known where this recipe originated, but it has been used as a hot dish on outings and potlucks for at least 30 years. Rice and ground beef in tomato sauce, baked under a layer of shredded cheese. A great way to feed several with hamburger, and easy to keep on hand ingredients. Leftovers can be made into quick roll-ups by microwaving in a tortilla.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 391 Calories

Ingredients

• 1 ½ teaspoons salt
• 1 onion, chopped
• 3 cups water
• 6 slices bacon
• ¼ teaspoon ground black pepper
• 1 ½ cups shredded Cheddar cheese
• 1 ½ pounds ground beef
• ½ green bell pepper, seeded and chopped
• 1 (28 ounce) can peeled and diced tomatoes
• 2 cups uncooked long grain white rice

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover and simmer for 20 minutes.

Step 3

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside. Add ground beef, green pepper, and onion to the skillet; cook over medium-high heat until the beef is evenly browned. Drain excess grease, and season with salt and pepper.

Step 4

Place beef and cooked rice into a 9x13 inch baking dish. Stir in the tomatoes, bacon and reserved drippings, mixing until everything is well blended. Spread the shredded cheese over the top.

Step 5

Bake for 30 minutes in the preheated oven, until cheese is bubbly, and the center is heated through.