Spanish Rice Casserole
Savor the comforting flavors of a classic **Spanish Rice Casserole**, a hearty and flavorful dish that's perfect for busy weeknights or casual gatherings. Packed with seasoned ground beef, sautéed veggies, tender rice, and bold spices like cumin, paprika, and chili powder, this casserole is layered with a rich tomato base and topped with gooey, melted cheddar cheese for the ultimate crowd-pleaser. Featuring a quick prep time of 15 minutes and an effortless bake, this one-dish wonder delivers a satisfying meal with minimal cleanup. Garnish with fresh cilantro for a burst of freshness, and serve alongside a crisp green salad or warm tortillas to complete the experience. Ideal for families, this recipe combines big flavor and convenience, making it a go-to choice for meal planning. Keywords: **Spanish Rice Casserole recipe**, **easy casserole recipes**, **ground beef casserole**, **Mexican-inspired casserole**, **quick dinner ideas**.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey)
- 3 cups cooked white or brown rice
- 1 14-ounce can diced tomatoes with green chilies (such as Rotel)
- 1 8-ounce can tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded cheddar cheese (or Mexican blend cheese)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
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 green bell pepper. Sauté for 5 minutes until softened.
Add the minced garlic and cook for 1 more minute, stirring frequently to prevent burning.
Add the ground beef to the skillet and cook until browned, breaking it up into crumbles with a wooden spoon. Drain any excess grease if necessary.
Stir in the chili powder, cumin, paprika, salt, and black pepper. Mix well to coat the beef and vegetables with the spices.
Add the cooked rice, diced tomatoes with green chilies, and tomato sauce. Stir until all the ingredients are evenly combined and heated through. Remove from heat.
Transfer the mixture to a lightly greased 9x13-inch baking dish, spreading it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbling.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with fresh cilantro if desired before serving.
Nutrition Facts
Calories |
3299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.3 g | 253% | |
| Saturated Fat | 89.9 g | 450% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 5709 mg | 248% | |
| Total Carbohydrate | 222.5 g | 81% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 21.8 g | ||
| Protein | 157.8 g | 316% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1903 mg | 146% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 2704 mg | 58% | |
*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.
