KnittyOtter: Spanish Rice Supreme

Recently I went to a gathering with some friends. Before hand MonkeySocks and Florrie asked that I bring along my yummy Spanish Rice Thingy. It's really yummy and easy to make so I happily agreed. Then it occurred to me that I needed a name since not everything I make can have Thingy in the title. Trust me it gets a little weird. Plus when people ask you to make that one thingy it can get confusing. ;^)

As a working title, since I decided I'd write the recipe out having had a few requests I wrote down the name Spanish Rice Supreme. It's better than having meat in the title, although to be more accurate it should be called Buffalo and Cheese topped Spanish Rice. That's kinda long for a name though, dontcha think. *L*

So without further adieu here is Otter's Famous Spanish Rice Supreme!

List of Ingredients:

2 Packets Mahatma Spanish Rice
2 Tablespoons Ketchup (trust me!)
2 Tablespoons Butter

1 or 2 cans Mild Ro*tel Diced Tomatoes & Green Chilies (I like a lot of tomatoes so I generally use two)

1 pound ground buffalo
1 pound ground mild Italian sausage (optional, or you can use 2 pounds of buffalo instead.)

2 cloves of garlic
1/4 cup of diced white onion

1 8oz package of Tillamook Queso Blend Shredded Cheddar

In a sauce pan prepare your packages of Mahatma Authentic Spanish Rice. Follow the directions exactly. Including the odd as it sounds Ketchup. Trust me. *L*

Now I like it a little extra spicy with the green chilies and tomatoes so I add in one or two cans of Mild Ro*tel. The can actually says "Milder". *L* Add that in stir and let sit for a few minutes.

I open the cans of Ro*tel before I prepare the rice and drain the liquid into the measuring cup and use that as part of the water that is needed to cook the rice. If you don't want to do that drain the tomatoes before adding them in or it will get too mushy when you bake it later.

In a skillet brown your ground buffalo & mild sausage along with the garlic and onion. Drain when done if there is any grease.

You can cook the rice and meat at the same time, obviously. :P

Spoon your prepared rice into your baking dish as the bottom layer.

Spanish_rice_supreme1

Then spoon the ground buffalo & sausage mixture on top.

Spanish_rice_supreme2

Finally top it with a layer of mild cheddar cheese and bake in the oven at 350° 20 or so minutes until the cheese is melted and bubbly.

I forgot to take a photo as it came out of the oven, so here it is after it had been ~~attacked~~ served. ;^)

Spanish_rice_supreme

I first heard about Mahatma Spanish Rice from my best friend. She sent me a package and told me to follow the directions. Including the ketchup. Sounds weird, but it works. *L* Best Spanish Rice EVER. :D

I only make this dish for large groups of people. Groups that can handle onion and a little spice that is. At home as a side dish I normally just make one package and use one can of Ro*tel without the cheese or meat. Super Yummy. Although the honey likes it better without the Ro*tel, so your millage may vary. *L*

In other news in addition to the lovely skein of Cherry Tree Hill sock yarn that Rachel received for naming my most recent soup creation, Margarita Chicken Soup. (In the colorway BlueBerry Hill) I took her a container of the soup. Not only did I not poison her, but she loved it muchly. I also took soup around to a few other peoples and they loved it too. It's a Win!

*Happy Otter Dance*