Spanish Rice and Beef Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is such a wonderful-tasting beef/rice casserole, and easy to prepare, no need any side dish, everything is cooked in one dish, well... maybe just a side salad. This will become a regular dish, when you taste this. (Note: as the recipe calls for peas to be added in at the end, but you can use any kind of veggie desired) Ingredients:
1 lb boneless beef top sirloin steak, 3/4 inch thick |
2 tablespoons olive oil |
1/2 cup chopped green bell pepper |
1/3 cup chopped onion |
2 -3 cloves fresh minced garlic |
1 cup uncooked regular long grain rice |
2 teaspoons chili powder |
salt and pepper |
1 (14 1/2 ounce) can mexican-style tomatoes, undrained |
1 cup water |
3/4 cup frozen peas, defrosted |
Directions:
1. Set oven to 350 degrees. /Cut beef into 1/4-inch strips. /In a Dutch oven, heat oil over medium high heat until hot. /Add the beef, bell pepper, onion, garlic (1/2 at a time), stir-fry for 2-3 minutes, or until outside surface of beef is no longer pink. /Stir in uncooked rice, chili powder, salt and pepper; add in tomatoes (with their juice) and water Bake in oven, tightly covered, for 30-35 minutes, or until beef and rice are tender. /Remove from oven, stir in peas. /Serve and enjoy!
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