Recipe for Spanish Rice with Cheddar Cheese and Turkey Buger Served with Refried Beans and a Southwestern Cheese Salad

Baked Spanish Rice With Turkey Burger Ingredients 1 tablespoon olive oil 2 pounds ground turkey 1 Cup of sharp Cheddar cheese 1/2 teaspoon salt 1/4 teaspoon coarsely ground black pepper 1 medium green peppers and one medium red pepper, cut into 1/2-inch pieces 2 cloves garlic, crushed with press 1 large onion, chopped 1 tablespoon paprika 2 cans (14 1/2-ounce) fire roasted diced tomatoes 1 can (14- to 14 1/2-ounce) chicken broth 2 1/2 cups long-grain white rice 1T of Chilli Powder 2 T of sugar 3 sprigs of cilantro Preheat oven to 350 degrees Fahrenheit. Grease 1 1/2-quart casserole. In large skillet over medium heat, fry bacon crisp, drain on paper towels; crumble and set aside. Take 2 tablespoons bacon drippings. In hot drippings, cook onions and green pepper, red pepper, turkey meat, and spices until tender, stirring often, about 5 minutes. Into measuring cup, drain tomatoes; add enough water to tomato liquid to make 1 3/4 cups liquid; cut up tomatoes. To onion mixture, add liquid, tomatoes, tomato sauce, sugar,salt, pepper,cilantro ,chilli powder; heat to boiling. Remove from heat and stir in rice; pour into casserole. Cover casserole and bake 35 minutes or until rice is tender. Fluff rice with fork; sprinkle with cheese and bake 5 minutes. Garnish with cheese be careful the cheese does not melt too fast or burn. Makes 6 servings. Serve with 1 Can of Re fried beans and a green tossed salad with South Western dressing. I top the beans with cheddar cheese, green onions and cilantro, sometimes some hot peppers I use canned beans but you can make your own if you like. Southwestern Salad ingredients 2 cups frozen or canned corn, well drained 1 can (15-1/2 oz. size) black beans, lightly rinsed, drained 2 tomatoes, chopped 4 green onions, sliced 1/3 cup chopped fresh cilantro 4 ounces Cotija cheese, crumbled 1/3 cup olive oil 1 1/2 teaspoon grated lime peel 3 tablespoons lime juice or rice vinegar 1/2 teaspoon cumin 1 teaspoon brown sugar 1/2 teaspoon salt 1 chipolata pepper, finely chopped 1/2 teaspoon adobe sauce from chipolata 5 cups torn romaine lettuce 1 medium avocado, peeled, pitted, cubed (optional) 1 cup coarsely broken tortilla chips, if desired directions In large bowl, combine corn, beans, tomato, green onion, cilantro and cheese. Toss to mix. In small bowl, blend together olive oil, lime peel and juice, cumin, brown sugar, salt and chipolata. Add romaine, avocado and dressing to salad. Toss to mix. Garnish with broken tortilla chips before serving. Tangy Southwestern Dressing Ingredients 1/3 cup cider vinegar 1/3 cup ketchup 6 dashes Tabasco 1 tablespoon plus 1 teaspoon ground cumin 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice 1 tablespoon plus 1 teaspoon granulated sugar 2 medium garlic cloves, finely chopped 1 teaspoon kosher salt, plus more as needed 1 teaspoon Worcestershire sauce 1/2 teaspoon freshly ground black pepper, plus more as needed 2/3 cup vegetable oil cilantro to your taste juice of one whole lime and lime zest to taste Makes: 1 1/2 cups Instructions Place all of the measured ingredients except the oil in a large, nonreactive bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated. Season with additional salt and pepper as needed. Cover and refrigerate until ready to use. Tangy Southwestern Dressing Serve with hot tortillas yum