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Spanish Rice & Beef Casserole

Spanish Rice & Beef Casserole recipe image
This comforting Spanish Rice & Beef Casserole is the ultimate weeknight dinner. Juicy strips of sirloin steak are stir-fried with aromatic onions, peppers, and garlic before being baked with long-grain rice in a rich, tomato-based sauce. The dish delivers a perfect balance of savory spices and tender textures, making it satisfying for the whole family. It's a simple, home-style meal that comes together in one pot, minimizing cleanup while maximizing flavor. Serve it as is or with a side of crusty bread to soak up the delicious juices.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 450
Dietary: Gluten-free
Description
This comforting Spanish Rice & Beef Casserole is the ultimate weeknight dinner. Juicy strips of sirloin steak are stir-fried with aromatic onions, peppers, and garlic before being baked with long-grain rice in a rich, tomato-based sauce. The dish delivers a perfect balance of savory spices and tender textures, making it satisfying for the whole family. It's a simple, home-style meal that comes together in one pot, minimizing cleanup while maximizing flavor. Serve it as is or with a side of crusty bread to soak up the delicious juices.
Ingredients
  • 1 pound Boneless beef sirloin steak
  • 1 1/2 tablespoons Olive oil
  • 1/2 cup Chopped green bell pepper
  • 1/3 cup Chopped onion
  • 1 clove Garlic, crushed
  • 3/4 teaspoon Chili powder
  • 3/4 teaspoon Salt
  • 1/8 teaspoon Pepper
  • 14 1/2 ounces Mexican-style diced tomatoes (undrained)
  • 1 cup Water
  • 3/4 cup Regular long grain rice (uncooked)
  • 3/4 cup Frozen peas, defrosted
Directions
  1. 1
    Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  2. 2
    Trim any excess fat from the beef sirloin steak. Cut the steak lengthwise in half, then cut crosswise into 1/4-inch thick strips.
  3. 3
    In an ovenproof Dutch oven or heavy skillet, heat the olive oil over medium-high heat until shimmering.
  4. 4
    Add the beef strips, green bell pepper, onion, and crushed garlic to the pan. Stir-fry for 2 to 3 minutes, or until the outside of the beef is no longer pink.
  5. 5
    Stir in the uncooked rice, chili powder, salt, and black pepper, ensuring everything is evenly coated with the oil and spices.
  6. 6
    Pour in the diced tomatoes (with their juices) and the water. Stir well to combine.
  7. 7
    Cover the Dutch oven tightly with a lid. Bake in the preheated oven for 30 to 35 minutes, or until the beef and rice are tender and the liquid has been absorbed.
  8. 8
    Remove from the oven. Stir in the defrosted frozen peas. Let stand for 5 minutes before serving to allow the peas to heat through.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 5g25%
Cholesterol 90mg30%
Sodium 800mg34%
Total Carbohydrate 45g15%
Dietary Fiber 4g16%
Sugars 8g
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure your cooking vessel is oven-safe and has a tight-fitting lid to trap steam, which helps cook the rice evenly.

You can substitute the green bell pepper with red or yellow peppers for a slightly sweeter flavor.

If you prefer a spicier dish, add a pinch of cayenne pepper or diced jalapeos along with the onions.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water to refresh the rice.

Do not lift the lid during the baking process, as this will release steam and may result in undercooked rice.

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Read it online: https://www.chefs-mate.com/recipe/spanish-rice-beef-casserole/