Turn Box Spanish Rice Into Stuffed Peppers Hotdish

Sometimes getting dinner together can be a challenge, especially on busy weekday nights. Don't settle for unhealthy fast food. Instead, easily craft a complete and hearty meal that starts with a simple box of Spanish rice. Boxed Spanish Rice only requires water, tomatoes, and butter to be added to the box contents. By adding a few extra fresh ingredients you'll end up with a complete meal full of flavor that the whole family will enjoy.

Cook Time: About 1 hour

Servings: 8

Nutrition Facts (per serving):
433 calories
40.2 g carbs
21.8 g fat
20.5 g protein

• Two 6.8 oz boxes of Rice-a-Roni Spanish Rice
• Two 14.5 oz cans of diced tomatoes with green pepper, celery, and onion (do not drain)
• 8 oz sweet mini peppers (approximately 13 mini peppers)
• Two 8 oz cartons of baby bella mushrooms
• 1.5 pounds of ground chuck
• One 5 oz bottle of Cholula hot sauce
• 4 tablespoons of butter
• 4 cups of water

Notes:

• If you like spicy food use 2 bottles of Cholula hot sauce and/or add 1 small habanero pepper. (make sure you use gloves when cutting the habanero pepper!)
• If you prefer more mild food, cut the bottle of Cholula down to 1/2 a bottle.
• I recommend using ground chuck because the extra fat lends flavor to the mushrooms. If you want a leaner meal with less fat, feel free to substitute leaner ground beef.

1. Gather all your ingredients plus cooking supplies which will include a large skillet and a deep sauce pot.
2. Slice the baby bella mushrooms if you didn't buy presliced ones.
3. Cut the sweet mini peppers in half, clean out the inside seeds, then dice into small pieces.

1. Brown the hamburger meat in a large skillet over medium heat, using your utensil to break the meat up into smaller chunks. (takes about 15 minutes)
2. Once the meat is just barely pink (do not drain the excess fat), add half of the Cholula hot sauce, stir, and continue to cook for another 3-4 minutes.

1. Add the sliced baby bella mushrooms to the meat mixture and stir.
2. Allow the mushrooms to cook, stirring every few minutes. (takes about 10 minutes)
3. While the mushrooms cook, start on the Rice-a-Roni below.

*Note: If the mushrooms finish cooking before you're ready to mix them into the rice pot, just turn the skillet pan heat off.

1. Heat a deep sauce pot on medium heat, add the butter and allow it to melt.
2. Pour in the rice-vermicelli mix (do not add the seasoning packets from the box yet. Place aside for now.)
3. Saute, stirring frequently, over medium/medium-high heat until the vermicelli is golden brown.(takes about 4-5 minutes)

1. Add the water and 2 seasoning packets from the rice boxes then stir together.
2. Add the tomatoes and peppers then stir together.
3. Carefully add the mushroom and meat mixture and the other half of your Cholula hot sauce. Stir together and turn the heat to high.
4. Bring the mixture to boil.

1. Once the contents are boiling, cover the pot with a lid and turn the heat down to low.
2. Allow the contents to simmer for 20 minutes, stirring every 4-5 minutes to prevent it from sticking and burning to the bottom of the pot.
3. Once the rice has absorbed the excess liquid and expanded you're ready to eat.

Serve up your stuffed pepper hotdish with butter bread and enjoy!