Cheesy Beef and Rice

This dish is based on a recipe given to me by my friend Ann-Marie, who made it a few times and then forgot about it. Every time I make it, I thank her for it and she says “what dish?” 

My family loves it and I know her family used to love it, so I hope this reminds her to make it again for them. This dish has a Mexican flare and  I just love the way the rice taste with the sour cream mixed in. This dish can be made “low fat” by using ground turkey, fat free cheese and fat free sour cream – that is the way Ann-Marie gave this recipe to me. I prefer low fat sour cream and I really dislike fat free cheese, but you can use whatever suits you.

Since this dish is great for making in sections, or making ahead, or reheating when your family finally arrives, Ann-Marie can easily make this while driving around town to softball, baseball, basketball, lacrosse, walking the dog, two part time jobs and boy scouts meetings.

Ingredients

1 lb. lean hamburg or ground turkey

1 cup chopped onion or 1- 10 oz. bag of frozen onion

1 green pepper, chopped

2 tablespoons chili powder

4 tsp. cumin

3 tsp. sugar

1 tsp. oregano

1 - 14.5 oz can of diced tomato, undrained

1 – 4.5 oz. can chopped green chiles, undrained

3 cups of cooked, long grain rice – do not use instant
rice.  You can use white or brown rice

1 cup sour cream – low fat works

½ cup chopped, green onion

¼ cup milk

2 cups shredded, cheddar cheese or jack cheese

Preheat oven to 375 degrees.

Cook the rice per the box instructions - do not use instant rice. Rice can be cooked anytime during the day and then stored in the refrigerator until needed or while you “run around town”. While the rice is cooking, brown the hamburg or ground turkey, onion and green pepper in a skillet, then drain the fat. Add the water, chili powder, cumin, sugar, oregano, tomato and chiles to the skillet on medium heat. Stir well and bring to a boil, then reduce to simmer. Cover and simmer for 10 minutes.

After rice is cooked, combine rice, sour cream, green onion in a medium bowl and mix well. Spoon the rice mixture into the bottom of a 13x9 inch baking dish. Top with meat mixture and then top with the cheese.  At this point, dish can be stored in the refrigerator and baked later. If baking right away, bake for 10 minutes. If this dish is cold from the refrigerator, then bake for 25 minutes.  Let stand for 5 minutes before serving.  Serve with refried beans or canned black beans for a complete meal.  

This can be easily reheated in the microwave. Microwave a dish of this dinner on high heat for a minute at a time, slightly mixing the dish between minutes so as not to disturbed the layers too much but to evenly heat the dish.