Tasty Bites: Spanish Rice Bake

I have to admit that once again, this recipe was originally from Allrecipes.com… I don’t create amazing meals, I just edit to my taste preferences.  This recipe has made its way into our regular meal rotation, so I decided it was about time to share!


  • 1 lb. ground turkey
  • ½ onion (medium size), finely chopped
  • 1 (14.5 oz) can canned tomatoes with green chilies
  • 1 cup water
  • ¾ cup uncooked long grain rice
  • ½ cup chili sauce
  • 1 tsp. salt
  • 1 tsp. brown sugar (forgot this the last time we made it and it turned out ok…)
  • ½ tsp. Worcestershire sauce
  • We’ve also been known to add taco seasoning and/or some black pepper, depending on our moods.
  • Grated cheese (for Jason)


Brown ground turkey in large skillet. Drain excess fat and transfer to a large pot over medium-low heat. Stir in onion, tomatoes, water, rice, chili sauce, salt, brown sugar, and Worcestershire.

(preheat oven to 375 degrees)

Let this simmer for about 30 min., stirring occasionally (make sure it’s simmering, so the rice gets cooked and the water cooks off… ask Jason what happens if it’s not hot enough.) 😉  Then transport to a 2-quart casserole dish. Press down firmly and sprinkle cheddar cheese over top.

Bake uncovered for 10-15 min. or until cheese is melted and bubbly.  Let cool before you try to eat (just ask Malorie…)

Sometimes we eat this as a casserole, sometimes as a chip dip, and sometimes rolled in a tortilla… and sometimes we add sliced olives… It’s a versatile dish.