Spanish Rice and Beef Casserole
Savor the vibrant flavors of a classic Spanish Rice and Beef Casserole—a comforting one-dish meal that combines tender ground beef, aromatic spices, and perfectly seasoned rice baked in a rich tomato base. This easy-to-make recipe features a hearty mix of sautéed onions, green bell peppers, and garlic, all simmered with chili powder, cumin, and paprika for a flavorful kick. Topped with melty cheddar cheese and optionally garnished with fresh parsley or cilantro, this casserole is an ideal weeknight dinner for the whole family. With just 15 minutes of prep time and a simple bake-and-serve approach, this crowd-pleaser is perfect for busy evenings. Whether you're looking for a satisfying main dish or a way to elevate your comfort food game, this Spanish Rice and Beef Casserole delivers bold taste in every bite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 2 cloves garlic, minced
- 1 cup long-grain white rice, uncooked
- 14.5 ounces diced tomatoes, with juices
- 8 ounces tomato sauce
- 1.5 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley or cilantro, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks. Drain any excess fat.
Add the diced onion, green bell pepper, and minced garlic to the skillet with the ground beef. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the uncooked rice, diced tomatoes (with juices), tomato sauce, chicken broth, chili powder, cumin, paprika, salt, and black pepper. Mix well to combine and bring to a simmer.
Transfer the mixture to the prepared baking dish and spread it out evenly.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil, sprinkle the shredded cheddar cheese evenly over the top, and return the dish to the oven. Bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley or cilantro, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.1 g | 194% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 4595 mg | 200% | |
| Total Carbohydrate | 211.3 g | 77% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 26.1 g | ||
| Protein | 132.4 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1063 mg | 82% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2870 mg | 61% | |
*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.
