Texas Hash Skillet (Print Version)
# Ingredients:
→ Main Ingredients
01 -
½ cup long grain rice, uncooked
02 -
1 medium diced onion
03 -
1 pound of ground beef
04 -
½ teaspoon pepper
05 -
2 cups canned tomatoes, juice included (16 ounces)
06 -
1 teaspoon garlic, minced
07 -
1 teaspoon chili powder
08 -
1 diced green pepper (about ¾ cup)
09 -
1 teaspoon worcestershire sauce
10 -
½ teaspoon salt, adjust as needed
11 -
1 cup cheddar cheese, shredded (optional)
# Instructions:
01 -
Take a wide 12" cast iron or another skillet. On medium heat, cook the beef with the onion and green pepper until the meat is browned and the veggies soften a bit. Get rid of the grease if needed.
02 -
Toss in the canned tomatoes, rice, chili powder, Worcestershire sauce, garlic, salt, and pepper. Stir it until it’s all combined evenly.
03 -
Place a lid that’s safe for the oven or use aluminum foil to cover the skillet (or any baking pan you’re using).
04 -
Turn on your oven to 375ºF. Put the covered dish in and bake for 35-45 minutes, so the rice softens fully.
05 -
Once done, fluff the rice with a fork. Add some cheddar on top if you like, then dig in. Pack any uneaten portions into a sealed container.
# Notes:
01 -
Yields around 5 cups
02 -
Leftovers should stay in an airtight box