Spanish Rice a Roni Casserole
Elevate your weeknight dinner game with this hearty and flavorful Spanish Rice-a-Roni Casserole! This one-dish meal combines zesty Spanish Rice-a-Roni with savory ground beef, aromatic onions, and vibrant red bell peppers for a deliciously comforting meal that's ready in under an hour. A layer of melted cheddar cheese tops it off perfectly, while a medley of spices like chili powder and garlic powder ensures every bite is packed with bold, comforting flavors. Simmered with canned diced tomatoes and beef broth, this casserole achieves the ideal balance of moist, tender rice and savory seasonings. Perfect for feeding a hungry family, this cheesy casserole is quick to assemble, baked to bubbly perfection, and can be garnished with fresh cilantro for a fresh pop of flavor. Whether you're meal-prepping or feeding a crowd, this easy Spanish rice casserole is sure to become a new household favorite!
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Recipe Information
Ingredients
- 1 box Spanish Rice-a-Roni mix
- 1 pound Ground beef
- 1 medium Onion, diced
- 1 medium Red bell pepper, diced
- 14.5 ounces Canned diced tomatoes (with juice)
- 2 cups Beef broth
- 2 cups Shredded cheddar cheese
- 1 tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, and sauté until softened, about 5 minutes.
Add the ground beef to the skillet and cook until browned, breaking it up into smaller pieces with a spatula. Drain any excess grease, if necessary.
Stir in the garlic powder, chili powder, salt, and ground black pepper. Cook for an additional minute for the spices to bloom.
Add the Spanish Rice-a-Roni mix to the skillet, including the seasoning packet, and stir to combine.
Pour in the canned diced tomatoes (with juice) and the beef broth. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 10 minutes, stirring occasionally.
Transfer the rice and beef mixture into a greased 9x13-inch casserole dish. Spread it out into an even layer.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the aluminum foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro, if desired, before serving.
Let the casserole cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 40% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 1206 mg | 52% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 3.7 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 317 mg | 24% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 443 mg | 9% | |
*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.
