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Spanish-Style Beef & Rice Casserole: Date Added: 31 Jul 2011
Listed in: Casseroles & Skillets

1-1/4 pounds boneless beef chuck shoulder steaks, cut 3/4 inch thick
1-1/2 tablespoons olive oil, such as Colavitaź Extra Virgin 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

Cooking Instructions

Total recipe time: 1-1/4 hours
Makes 4 servings

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.

Recipe and photo used with permission by The Beef Checkoff. For more beef information and recipes visit

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Spanish-Style Beef & Rice Casserole
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