Spanish Rice and Beef Casserole Recipe

Name: Spanish Rice and Beef Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. boneless beef sirloin steak, cut 3/4-inch thick; 2 tsp. chili powder; 1-1/2 tbsp. olive oil; 3/4 tsp. salt; 1/2 cup green bell pepper, chopped; 1/8 tsp. pepper; 1/3 cup onion, chopped; 1 can (14-1/2 oz.) Mexican-style tomatoes, diced and undrained.; 1 clove garlic, crushed; 1 cup water; 3/4 cup uncooked regular long grain rice.; 3/4 cup frozen peas, defrosted

Servings: persons

1 lb. boneless beef sirloin steak, cut 3/4-inch thick
2 tsp. chili powder
1-1/2 tbsp. olive oil
3/4 tsp. salt
1/2 cup green bell pepper, chopped
1/8 tsp. pepper
1/3 cup onion, chopped
1 can (14-1/2 oz.) Mexican-style tomatoes, diced and undrained.
1 clove garlic, crushed
1 cup water
3/4 cup uncooked regular long grain rice.
3/4 cup frozen peas, defrosted

1
Heat oven to 350F.
2
Trim fat from steak.
3
Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips.
4
In ovenproof Dutch oven, heat oil over medium-high heat until hot.
5
Add beef, bell pepper, onion and garlic (half at a time) and stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink.
6
Stir in rice, chili powder, salt and pepper.
7
Add tomatoes and water.
8
Bake in 350F oven, tightly covered, 30 to 35 minutes or until beef and rice are tender.
9
Remove from oven; stir in peas.

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. boneless beef sirloin steak, cut 3/4-inch thick, 2 tsp. chili powder, 1-1/2 tbsp. olive oil, 3/4 tsp. salt, and more.

Yes, Spanish Rice and Beef Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Rice and Beef Casserole

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