Thank goodness for Mother in Laws and good recipes!

So I was telling Matt's mom that I am just the worst cook in the world and feel bad for Matt. He is so used to his mom's wonderful cooking and then he has to marry me who really has about 3 recipes in rotation for the week. She was so nice of course telling me about all the things I have made for different holidays and how great they were but let's face it...I can't do anything without a recipe. Anyways, she was telling me about this easy rice she used to make all of the time for Matt and his dad and how much they loved it...and most of all how easy it is! So I made it on Saturday night and OH. MY. GOSH. It is so easy and really, really, really delicious! You better believe this is the new addition to my weekly rotation. I am so happy!!!!!!!!!

What you need:

1 lb. or ground turkey (I bought the taco seasoned one)

½ cup shredded cheddar cheese

2 cups of instant rice

2 garlic cloves diced

1 green bell pepper diced

½ white onion dices

8 oz tomato sauce

15 oz can of diced tomatoes

(2) 4 oz cans of diced green chiles

15 oz can filled with water

Salt

Garlic powder

What you do:

Dice up the garlic/bell pepper and onion and place in a large skillet (you will be adding everything to this skillet so make sure it’s big enough) and add some olive oil. Let that heat up and cook for about 10 minutes to get the juices and flavors flowing.

Meanwhile, I cooked the turkey in a different skillet so I could drain the grease before adding to the veggies.

Once the turkey is cooked and drained add it to the sautéed bell pepper, onion, and garlic. Mix all together and then add in the can of tomatoes sauce and can of diced tomatoes (don’t drain).

At this time I start pre-heating the oven to 350. I also get a casserole dish out for later.

Once the juices are bubbling I add in the salt and garlic powder (just a few sprinkles for each) and I add in the 2 cups of instant white rice and the can of water. Give it a good stir! I then cover the skillet for about 5 minutes (I checked a few times to stir it up). Once you think the rice is cooked turn the heat off. Then dump everything into the casserole dish, sprinkle with the cheddar cheese, and place in the oven for about 15 minutes (until the cheese on top is melted or crispy like Matt likes it!

Honestly, this dish was a true gift. I know it’s just considered a Spanish rice and maybe everyone has known about it but me…but I feel so extremely happy that it is so easy, delicious, and filling. Matt and I were able to have it for 3 different meals (2 dinners and one lunch). We ate it just by itself and it was very filling. If you wanted to get crafty you could make up some refried beans too and have it with. 

I also like this recipe because you can make it your own. Really, you can change it and tailor it however you want. If you want to add beef instead of chicken..or pulled pork..and you can switch out the bell pepper for something else if you wanted. It was just so good. Trust me on this one! You won't regret it.