Introduction: Turn Box Spanish Rice Into Stuffed Peppers Hotdish
Sometimes getting dinner together can be a challenge, especially on busy weekday nights. Don't settle for unhealthy fast food. Instead, easily craft a complete and hearty meal that starts with a simple box of Spanish rice. Boxed Spanish Rice only requires water, tomatoes, and butter to be added to the box contents. By adding a few extra fresh ingredients you'll end up with a complete meal full of flavor that the whole family will enjoy.
Cook Time: About 1 hour
Nutrition Facts (per serving):
40.2 g carbs
21.8 g fat
20.5 g protein
- Two 6.8 oz boxes of Rice-a-Roni Spanish Rice
- Two 14.5 oz cans of diced tomatoes with green pepper, celery, and onion (do not drain)
- 8 oz sweet mini peppers (approximately 13 mini peppers)
- Two 8 oz cartons of baby bella mushrooms
- 1.5 pounds of ground chuck
- One 5 oz bottle of Cholula hot sauce
- 4 tablespoons of butter
- 4 cups of water
- If you like spicy food use 2 bottles of Cholula hot sauce and/or add 1 small habanero pepper. (make sure you use gloves when cutting the habanero pepper!)
- If you prefer more mild food, cut the bottle of Cholula down to 1/2 a bottle.
- I recommend using ground chuck because the extra fat lends flavor to the mushrooms. If you want a leaner meal with less fat, feel free to substitute leaner ground beef.
Step 1: Prep
- Gather all your ingredients plus cooking supplies which will include a large skillet and a deep sauce pot.
- Slice the baby bella mushrooms if you didn't buy presliced ones.
- Cut the sweet mini peppers in half, clean out the inside seeds, then dice into small pieces.
Step 2: Hamburger Mixture (Part 1)
- Brown the hamburger meat in a large skillet over medium heat, using your utensil to break the meat up into smaller chunks. (takes about 15 minutes)
- Once the meat is just barely pink (do not drain the excess fat), add half of the Cholula hot sauce, stir, and continue to cook for another 3-4 minutes.
Step 3: Hamburger Mixture (Part 2)
- Add the sliced baby bella mushrooms to the meat mixture and stir.
- Allow the mushrooms to cook, stirring every few minutes. (takes about 10 minutes)
- While the mushrooms cook, start on the Rice-a-Roni below.
*Note: If the mushrooms finish cooking before you're ready to mix them into the rice pot, just turn the skillet pan heat off.
Step 4: Rice-a-Roni
- Heat a deep sauce pot on medium heat, add the butter and allow it to melt.
- Pour in the rice-vermicelli mix (do not add the seasoning packets from the box yet. Place aside for now.)
- Saute, stirring frequently, over medium/medium-high heat until the vermicelli is golden brown.(takes about 4-5 minutes)
Step 5: Combine All Ingredients
- Add the water and 2 seasoning packets from the rice boxes then stir together.
- Add the tomatoes and peppers then stir together.
- Carefully add the mushroom and meat mixture and the other half of your Cholula hot sauce. Stir together and turn the heat to high.
- Bring the mixture to boil.
Step 6: Simmer
- Once the contents are boiling, cover the pot with a lid and turn the heat down to low.
- Allow the contents to simmer for 20 minutes, stirring every 4-5 minutes to prevent it from sticking and burning to the bottom of the pot.
- Once the rice has absorbed the excess liquid and expanded you're ready to eat.
Step 7: Bon Appétit!
Serve up your stuffed pepper hotdish with butter bread and enjoy!
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