Meal Ideas Appetizers & Sides Salads Family Dinners Entertaining Recipe Type Burgers, Tortillas & More Kabobs Oven Dishes Soups, Stews & Chili Cut of Beef Ground Beef Steaks! Roasts Pot Roast Corned and Deli Beef Convenient Beef Veal Ethnic Dishes American Asian Italian Mediterranean Mexican Method Grill Broil Braise / Pot Roast Oven Roast / Bake Stir-Fry Skillet Time 30 min or less 30 to 60 min 60 min or more Eating Light Lean Choices Print recipe —> Send recipe to a friend —> Back to browse results —> Spanish-Style Beef & Rice Casserole Ingredients: 1 1/4 pounds boneless beef chuck shoulder steaks, cut 3/4 inch thick 1 1/2 tablespoons olive oil 1/2 cup chopped green bell pepper 1/3 cup chopped onion 1 clove garlic, crushed 3/4 cup uncooked regular long grain rice 2 teaspoons chili powder 3/4 teaspoon salt 1/8 teaspoon pepper 1 can (14 1/2 ounces) Mexican-style diced tomatoes, undrained 3/4 cup frozen peas, defrosted Instructions: 1. Heat oven to 350°. 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° oven, tightly covered, 50 minutes or until beef and rice are tender. 4. Remove from oven; stir in peas. Makes 4 servings. Nutritional Information Per Serving: 416 calories; 33 g protein; 41 g carbohydrate; 13 g fat; 6.0 mg iron; 687 mg sodium; 86 mg cholesterol.

About Us Privacy Policy © 2008 Cattlemen's Beef Board and National Cattlemen's Beef Association.