Italian Spanish Rice Casserole Barbaja W
Elevate your weeknight dinner rotation with the bold and irresistible flavors of the Italian Spanish Rice Casserole Barbaja W. This hearty, flavor-packed dish marries Italian and Spanish culinary influences, combining seasoned ground beef or Italian sausage, fragrant spices like smoked paprika and cumin, and tender bell peppers with a base of fluffy white rice. Finished with tangy black olives and a luscious blend of melted mozzarella and Parmesan cheese, this casserole is baked to perfection, creating a bubbly, golden crust. Ready in just under an hour, this easy-to-make recipe is perfect for feeding a family or meal prepping for the week. Garnish with fresh parsley for a vibrant finishing touch, and serve warm for a satisfying, crowd-pleasing meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 whole garlic cloves, minced
- 1 pound ground beef or Italian sausage
- 2 medium bell peppers, diced (red and green)
- 3 cups cooked white rice
- 1 15-ounce can canned diced tomatoes
- 1 8-ounce can tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 cup black olives, sliced
- 1.5 cups shredded mozzarella cheese
- 0.5 cups shredded Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish lightly with olive oil or cooking spray.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute.
Add the ground beef or Italian sausage to the skillet. Cook until browned and fully cooked, breaking it apart with a spoon as it cooks. Drain any excess grease if necessary.
Stir the diced bell peppers into the skillet and cook for 4-5 minutes until slightly softened.
Lower the heat and mix in the cooked white rice, diced tomatoes (with their juices), tomato sauce, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir until well combined and heated through.
Remove the skillet from heat and fold in the sliced black olives.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
Sprinkle the top with the shredded mozzarella cheese and Parmesan cheese.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Remove from the oven and let the casserole sit for 5 minutes before serving.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.1 g | 276% | |
| Saturated Fat | 77.6 g | 388% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 7167 mg | 312% | |
| Total Carbohydrate | 202.6 g | 74% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 26.4 g | ||
| Protein | 156.9 g | 314% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1990 mg | 153% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2663 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
