Spanish Rice (not Mexican)

This is one of my Grandma Josephine's signature dishes. She called it Spanish Rice. This later led to me being very confused at menus in Mexican restaurants. If you're looking for a side dish for your Tex-Mex menu, this is not it - but it is a delicious casserole/meatloaf-type meal.
My sister has a copy of a church cookbook which Grandma submitted her recipe to, so I can give it to you in her own words:


Spanish Rice

1 lb hamburger

1 cup cooked rice

1 cup tomato juice

1 tsp salt

pinch pepper

Preheat oven to 350 F

Mix well with your fingers until well mixed. It should be of less firm consistency than for a meat loaf - not firm enough to hold its shape. You may want to add more tomato juice. Put in 8 x 8 pan or pyrex and bake 350 for 1 1/2 hours more or less.

My mother Mary Rodgers always took this dish to "Last Day" dinners at the country school when I went to school. It was always a hit with everyone.

Josephine Appleby

Now, a few notes: this should be spread out in a casserole dish, flat - not more than an inch or so deep, because it gets a delicious crispy crust on top.

I usually reduce the salt a bit.

I usually use cooked brown rice, but any kind would work. Grandma always used white. I can't tell the difference.

If I don't have tomato juice on hand, I put some canned tomatoes in the blender. I usually increase the amount by half, since part of that is going to be pulp rather than juice.

If there is liquid around the edges of the pan when you take it out, wait to drain it - let it sit for a minute and a lot of the juice will soak back in.

Traditional accompaniments to this dish include cottage cheese, corn, and sliced tomatoes.

Because the proportions are all "one", it's very easy to alter the amount!