A Plateful of Home
I haven’t been home to see my family in ages. As tough as this has been on my mother (who is still adjusting to having adult children), I have to admit that I’m a tad homesick as well. After all, at 20 years old I’m really still adjusting to the concept of being an adult. So to distract myself from missing my family, I’ve done what I do best…cook. This week, I’m returning to my roots.
I’m the oldest of eight kids, so naturally dinner was always a bit of a production in my house (believe it or not, a family of ten can eat dinner together at least a few nights a week). My mom was never a kitchen enthusiast (I take after my dad on that one), but she makes a great casserole. She always said they were great because you can throw it all in a pan, put it in the oven, and forget about it for a bit. This dish has been one of my favorites for as long as I can remember. So I decided to make it myself…with a little extra flair.
Tex-Mex Cheesy Hamburger Rice
You will need:
- 1 lb ground hamburger
- 1 cup Minute Rice
- 1 cup water
- ¼ cup each chopped red pepper and yellow onion
- OR ¼ tbsp of onion powder and 1 tsp of dried red pepper flakes
- ¼ tsp paprika
- 4 oz shredded Cheddar cheese, plus a little extra
- 1 can tomato soup
- 1 tbsp vegetable oil
- salt and pepper
Preheat your oven to 300 degrees. Put the water in a small pot and bring to a boil. Add the Minute Rice and cover. Set aside so the rice will cook. If you’re using the fresh pepper and onion, put them in a pan with olive oil and a dash of salt and pepper over medium low heat. Let those simmer until you’re ready to put the whole thing in the oven. Meanwhile, put a large skillet over medium-high heat and brown the hamburger all the way through. Drain the grease away (not in the sink…pour it onto paper towels in the trash can) and season the hamburger with the paprika and a dash of salt and pepper.
By now the rice should be cooked. Spray a baking pan with non-stick spray and pour all the ingredients into it (peppers and onions, rice, hamburger, cheese and tomato soup). Stir it all until it’s well-mixed and top with the remaining cheddar cheese.
Pop it in the oven for about 20 to 25 minutes—just long enough for it to heat through. Take it out of the oven, and you’re done!
Tags: casserole, College Kitchen, Emma Frankart, hamburger, rice