Spanish Style Beef and Rice Casserole
Spanish Style Beef And Rice Casserole is an moderately easy dinner. Made with 11/4 lb. boneless beef chuck shoulder steak, cut 3/4-inch thick, 1 1/2 tbsp. olive oil, 1/2 c. chopped green bell pepper, 1/3 c. chopped onion and 1 clove garlic, crushed, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Cut steak into 1/4-inch wide strips; cut strips into 2-inch pieces.
Heat oven to 350Β°.
Heat oil in large skillet over medium-high heat 5 minutes.
Cook and stir beef, bell pepper, onion and garlic 2 to 3 minutes or until beef is no longer pink; place in 2-quart casserole.
Stir in rice, chili powder, salt and pepper.
Add enough water to tomatoes to measure 2 cups; add to casserole.
Cover tightly and bake 50 minutes or until rice is tender.
Remove from oven; stir in peas.
Makes 4 servings.
π· Perfect Pairings
Complete your meal with these
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