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Spanish-Style Beef & Rice Casserole


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Spanish-Style Beef & Rice Casserole


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Spanish-Style Beef & Rice Casserole


  • Prep Time : 5 min
  • Cook Time : 55 min
  • Ready Time : 1 hour


4 s


  • 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



1 Heat oven to 350°F. Trim fat from beef steaks. Cut steaks lengthwise in half and hen crosswise into 1/4-inch thick strips.
2 In ovenproof Dutch oven, heat oil over medium-high heat until hot.
3 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.
4 Stir in rice, chili powder, salt and pepper.
5 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.
6 Remove from oven; stir in peas.

Source: www.beefitswhatsfordinner.com

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