Casserole Essentials Spicy Chicken Beef W Rice Recipes

SPICY ITALIAN CHICKEN CASSEROLE

Steps:

• Use a small knife to prick 5 or so gashes into the skin of the chicken. Sprinkle each side with salt and pepper.
• Place chicken skin side down in a cold large non stick skillet, then turn stove onto medium high. As it heats up, the fat under the skin will start to melt through the holes in the skin.
• Cook for 4 - 5 minutes or until the skin is golden and crispy. Turn the chicken and cook the other side for 3 minutes.
• Remove chicken onto a plate, discard fat (don't scrape the pan) then return to the stove.
• Add oil, garlic and onion. Cook for 1 minute, then add capsicum. Cook for 2 minutes then add wine. Bring to a simmer and stir, scraping the pan to get those golden bits mixed in.
• Once most of the wine is evaporated and it doesn't smell winey anymore, add the tomato, water and pepper flakes. Stir, bring to a simmer, adjust heat so it's bubbling energetically but not rapidly (and not slowly).
• After 5 minutes (or so), stir through olives and capers. Taste the sauce and add salt and pepper.
• Then place chicken into the sauce, being careful not to submerge the skin. Cook for another 5 minutes.
• Sprinkle over parsley. Serve with crusty bread, or use half the sauce to toss through / pour over pasta and the other half to serve with chicken (see photos in post).

EASY CHILE RELLENO CASSEROLE WITH GROUND BEEF

Steps:

• Brown ground beef sprinkled with a pinch of salt and pepper, and drain off any excess fat. Stir in taco seasoning.
• Broil fresh poblano chilies just until skin is charred. Place in a paper bag or covered bowl to steam for about 10 minutes. Carefully peel away blackened skin. Split open and remove seeds. OR, use canned whole green chilies and split lengthwise so you can open them up flat. You can also use chopped green chilies.
• Whisk together heavy cream, tomato paste, Sazon seasoning, and eggs in a medium bowl.
• In a 9-inch square dish or pan, layer half the ground beef, then half the green chilis, then 1 cup of pepper jack cheese.
• Make a second layer using the remaining beef, chilies, and 1 cup of pepper jack cheese.
• Pour cream mixture over the layers. Sprinkle Cheddar cheese on top.
• Bake at 350 degrees F for 35-40 minutes or until pie is set and a knife comes out clean.
• Allow to set for at least 5 minutes before serving.

GROUND BEEF CASSEROLE WITH RICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add bell pepper, tomato, and Worcestershire sauce. Cook and stir until pepper has slightly softened, about 5 minutes. Strain 1/2 of the liquid from the canned diced tomatoes into the mixture.
• Stir diced tomatoes, onion, garlic, oregano, basil, salt, and pepper into the ground beef mixture. Simmer until some of the liquid has reduced, about 10 minutes. Add rice and mix well. Transfer to a casserole dish and sprinkle Cheddar cheese on top.
• Bake in the preheated oven until filling is heated through and cheese is melted, about 45 minutes.

HAMBURGER & RICE CASSEROLE

Steps:

• Add ground beef, salt, pepper and garlic to a large skillet then brown and crumble over medium-high heat. When beef is about half cooked, add onion, celery and red pepper flakes then continue cooking until beef is cooked through and veggies are starting to become translucent. Do not drain. Spray a medium-sized casserole dish (1.5 quart) with cooking spray or rub with butter. In a separate bowl, whisk together broth and soup until smooth. Pour soup mixture and rice into skillet and stir until all ingredients are thoroughly incorporated. Pour into prepared casserole dish, cover tightly with aluminum foil then bake at 350 degrees for 1 hour or until rice is tender. Remove casserole from oven and let rest, covered, for 15 minutes before serving. Garnish with chopped green onions if desired. Notes: You can use other creamed soup flavors such as cream of onion or cream of mushroom. Use uncooked rice. I don't know if this can be made with Minute rice or brown rice because I've never cooked either type of rice. This recipe doubles easily in a 3-qt 13x9 dish. Cook 15-30 minutes longer or until rice is tender. You must cover the dish TIGHTLY with foil to ensure the moisture stays inside to cook the rice through. I don't know how this could be converted to a slow cooker recipe.

SPICY CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Place shredded chicken evenly in a 9x13 dish. Top with rice and then cheese.
• Mix the remaining ingredients well and pour over chicken, rice and cheese. (This is going to look VERY runny--it is supposed to. It all cooks down and cooks the rice. This is why you cannot use Minute Rice).
• Cover with foil and bake for one hour. Remove the foil and bake 30 minutes longer, or until all liquid is absorbed.

GROUND BEEF AND RICE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Brown beef, onion and garlic until no pink remains. Drain any fat.
• Combine beef mixture with all remaining ingredients except cheese.
• Spread mixture into a 9x13 pan and bake covered for 40-45 minutes or until rice is tender.
• Add cheese, broil for 3 mins or until golden.

MEXICAN CASSEROLE

Steps:

• Be sure to cook your rice if you haven't already (if you are just reading this and just now realized you don't have any cooked rice and don't want to wait, consider switching to quinoa, which cooks much more quickly than brown rice. Instant brown rice also works in a pinch).
• Preheat the oven to 350 degrees F. Coat a large casserole dish (9x13 inch or similar) with nonstick spray and set aside.
• In a Dutch oven or large, deep skillet, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes.
• Add the beef, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the beef is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and cook just until fragrant, about 1 additional minute.
• Remove from the heat. Stir in the rice and Greek yogurt until evenly combined. Taste and adjust seasoning as desired.
• Assemble the casserole: Spread the beans into an even layer in the prepared baking dish.
• Sprinkle 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese over the beans.
• Scatter the tomatoes with green chilis over the top.
• Spoon the rice and ground beef mixture on top of the tomatoes, spreading it into an even layer.
• Top with remaining 1/2 cup cheddar and 1/2 cupmozzarella.
• Bake the casserole, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes.
• Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn.
• Let rest 5 minutes, sprinkle with chopped cilantro and green onions, and serve.

DUMP-AND-BAKE GROUND BEEF CASSEROLE WITH RICE

Steps:

• Preheat oven to 375 degrees. Spray a large baking dish (about 9 x 13 inches) with cooking spray.
• In the prepared dish (or in a large bowl), use your fingers to crumble uncooked ground beef into small pieces. Add tomatoes, tomato soup, beef broth, uncooked rice, Worcestershire sauce, garlic, Italian seasoning, onion powder, salt and pepper. Stir to combine.
• Cover tightly with foil. Bake for 60-75 minutes (or until the rice is tender). During the final 5 minutes of cooking, remove dish from oven, uncover, and sprinkle with mozzarella and Parmesan. Place back in the oven (uncovered) for the final 5 minutes, or until cheese is melted. Garnish with fresh herbs, if desired.

CASSEROLE ESSENTIALS: SPICY CHICKEN & BEEF W/ RICE

Steps:

• 1. PREP/PREPARE
• 2. To make this recipe, you will need a good size skillet, or pot with a lid.
• 3. Taco/Italian Seasonings There are a lot of good taco seasonings out there; they come in mild, medium, hot, and fiery. If you have a favorite, please use it. And, the same is true of Italian seasonings. Here are two of my favorites: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/spicy-beef-taco-seasoning.html?r=10 https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/italian-essentials-aunt-josephine-s-seasoning-mix.html?r=2
• 4. Rice The choice of rice is up to you. For example, brown rice is more nutritious than white; however, it will get mushy if reheated, so I usually stick to long-grain white rice for things like casseroles. For this recipe I am using arborio rice.
• 5. The Beef and Chicken My reasoning for using shredded beef and chicken is because that is something I had on hand. You could leave out the chicken and/or use ground beef, cut into bite-size cubes; maybe pork?
• 6. How 'Bout Some Cheese Please I just love the combination of a sharp cheddar combined with the kick of some Monterey Jack, but have some fun with it, and choose what you have on hand. Freshly grated, if at all possible.
• 7. Gather your ingredients (mise en place).
• 8. Add the chopped bacon to a skillet over medium heat.
• 9. Cook until the bacon has rendered its fat, and begins to crisp, about 5 - 7 minutes.
• 10. Remove with a slotted spoon and reserve.
• 11. Add the onions to the pan with the bacon grease, and cook until softened, about 3 - 5 minutes.
• 12. If your bacon was really lean, you might need to add a bit of oil to pan.
• 13. Add the garlic and cook until fragrant, about 60 seconds.
• 14. Toss in the rice and stir for 2 minutes.
• 15. Add all the dry spices and stir for 2 minutes.
• 16. Add the vegetable stock and stir to combine for 2 minutes.
• 17. Add the tomatoes and chilies and stir to combine for 2 minutes.
• 18. Add the shredded beef, chicken, and reserved bacon, then stir and bring up to a simmer.
• 19. Simmer for 15 - 18 minutes, covered, occasionally stirring, until the rice is tender.
• 20. As the casserole is simmering do a tasting for proper seasoning, adding salt, or additional spices as needed.
• 21. Take off the heat, stir in the lime juice, and sprinkle with the shredded cheese.
• 22. Cover and allow the residual heat to melt the cheese, about 3 - 4 minutes.
• 23. PLATE/PRESENT
• 24. I like to serve this family style by putting out some bowls, spoons, and napkins. Place the casserole on a trivet, and put out sides: diced tomatoes, black olives, sour cream, etc. Then stand back and let your guests have at it. Enjoy.
• 25. Keep the faith, and keep cooking.