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Baked Spanish Rice and Beef

Lisa Cornwell Weiss

"Easy one-pot dinner with beef, rice, and spices."
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1 h 25 m servings 440 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Heat a 4- to 6-quart Dutch oven over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add tomatoes, rice, onion, green bell pepper, browning sauce, salt, chili powder, pepper, and thyme. Cover.
  3. Bake in the preheated oven, stirring after 20 minutes, until rice is tender, about 1 hour 10 minutes.


  • Cook's Note:
  • To cut down on time, I use frozen green pepper and frozen chopped onion. While the beef is browning, I open the tomatoes and add all the seasonings to the can, so I can just pour it all in together once the beef is ready.

Nutrition Facts

Per Serving: 440 calories; 14.2 g fat; 49.5 g carbohydrates; 24.9 g protein; 71 mg cholesterol; 1117 mg sodium. Full nutrition

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This was pretty good.When it was done it was a bit on the dry side so I stirred in some tomato sauce and baked it awhile longer. I like the concept and might play around with different seasoning...