Time 35m Yield 4 servings. Number Of Ingredients 10 Steps:
In a large skillet, brown the beef, onion, green pepper and rice. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until the rice is tender.
Time 55m Number Of Ingredients 11 Steps:
Drain tomatoes, reserving juices; pulse in a food processor until finely chopped. Preheat oven to 400 degrees. Heat a large, deep ovenproof skillet over medium-high heat; swirl in oil. Add chuck and cook, stirring occasionally, until browned, 7 to 8 minutes. Add pepper, garlic, chopped onion, and 2 teaspoons salt; cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Stir in Worcestershire, scraping up browned bits. Add tomatoes; cook 3 minutes. Stir in rice, broth, and tomato juices. Bring to a simmer, cover, reduce heat to low, and simmer until rice is tender, about 17 minutes. Stir rice mixture; make 4 wells and crack 1 egg into each. Season with salt, cover, and bake until whites are set and yolks cooked as desired, 6 to 8 minutes. Top with sliced onion; serve immediately.
Time 35m Yield 6 servings. Number Of Ingredients 8 Steps:
In a skillet, brown ground beef; drain. Stir in the onion, green pepper, garlic and chili powder. Cook and stir until the vegetables are tender. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the rice is tender and most of the liquid is absorbed.
Time 1h Yield 6 Number Of Ingredients 14 Steps:
Preheat oven to 375 degrees F (190 degrees C). Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper. Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.
Time 1h20m Number Of Ingredients 17 Steps:
Preheat oven to 375 degrees F. Brown the ground beef in a large skillet over medium-high heat, lower heat to medium low heat. Stir in the onion, green bell pepper, tomatoes, water, salsa, rice, chili sauce, salt, brown sugar, cumin, Worcestershire sauce, and pepper. Let simmer for about 30 minutes, stirring occasionally. Pour mixture into a 9x13-inch casserole dish sprayed with nonstick cooking spray. Press down firmly into the pan, then spread refried beans on the top and sprinkle with the shredded cheddar cheese. Bake in preheated oven for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro and diced tomatoes.
Time 35m Yield 4 serving(s) Number Of Ingredients 10 Steps:
In skillet, brown beef, onion, green pepper and rice. Add remaining ingredients; mix well. Bring to a boil. Reduce heat; cover and simmer 25 minutes.
Time 1h Yield 5-6 serving(s) Number Of Ingredients 13 Steps:
In a 12-inch skillet, cook bacon slices until crisp; drain on paper towel and set aside. In the same skillet, along with the bacon grease, brown the hamburger and cook the vegetables; then drain in a colander. Return cooked beef and vegetables to the skillet, then add the remaining ingredients. Crumble bacon slices, and add to the skillet, and stir. Bring ingredients in skillet to a boil, then reduce heat, cover, and simmer for 30 minutes, or until rice is tender and liquid is absorbed. Note: You can substitute stewed tomatoes for the regular canned tomatoes.
Time 40m Yield 6 Number Of Ingredients 9 Steps:
Heat a large pot over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 7 minutes. Stir in water, rice, tomato sauce, diced tomatoes, bell pepper, onion, chili powder, and garlic salt. Cook over high heat until boiling, about 5 minutes. Reduce heat, cover, and let simmer until rice is tender, about 20 minutes.
