SPANISH-STYLE BEEF & RICE CASSEROLE

Spanish-Style Beef and Rice Casserole --
 
  • Total Recipe Time: 1-1/4 hours
  • Makes 4 servings

INGREDIENTS

  1. 1-1/4 pounds beef Shoulder Steaks, cut 3/4 inch thick
  2. 1-1/2 tablespoons olive oil, such as Colavita® Extra Virgin Olive Oil
  3. 1/2 cup chopped green bell pepper
  4. 1/3 cup chopped onion
  5. 1 clove garlic, crushed
  6. 3/4 cup uncooked regular long grain rice
  7. 2 teaspoons chili powder
  8. 3/4 teaspoon salt
  9. 1/8 teaspoon pepper
  10. 1 can (14 1/2 ounces) Mexican-style diced tomatoes, undrained
  11. 3/4 cup frozen peas, defrosted

INSTRUCTIONS FOR SPANISH-STYLE BEEF & RICE CASSEROLE

  1. Heat oven to 350°F. Trim fat from beef steaks. Cut steaks lengthwise in half and then crosswise into 1/4-inch thick strips.
  2. 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.
  3. In 2-cup glass measure, add tomatoes and enough water to measure 2 cups; add to beef mixture. Bake in 350°F oven, tightly covered, 50 minutes or until beef and rice are tender.
  4. Remove from oven; stir in peas.
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