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


  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


  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.
Comments (1)
Usage Guidelines.


bland.....needs garlic and some red pepper flakes. Suggest that you season the ground beef with salt, pepper and some worcestershire sauce before you transfer it. Adding some decent red wine doesn't hurt this recipe either! Good luck!