Spanish Rice and Beef Casserole



4 servings



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


Heat oven to 350°F. Trim fat from steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips. In ovenproof Dutch oven, heat oil over medium-high heat until hot. 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. Stir in rice, chili powder, salt and pepper. Add tomatoes and water. Bake in 350°F oven, tightly covered, 30 to 35 minutes or until beef and rice are tender. Remove from oven; stir in peas.

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1 Recipe Reviews


laurasmimi reviewed Spanish Rice and Beef Casserole on April 14, 2010

Made this recipe last night for dinner, switched out the quanity for 6 servings, should have doubled the recipe! There were only 4 of us, but there was nothing leftover for seconds. Used ground beef instead of steak, left out the peas, and used a casserole dish (9x13) and covered with foil.