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Pioneer Woman Spanish Rice Casserole

Pioneer Woman Spanish Rice Casserole - recipe card
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This hearty Spanish rice casserole layers seasoned ground beef, fluffy long-grain rice, and a zesty tomato-based sauce, all topped with melted cheddar and Monterey Jack cheeses. Baked until bubbly and golden, it delivers a comforting, one-dish meal with a mild smoky heat from cumin and chili powder.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 1 medium green bell pepper, seeded and finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound lean ground beef (85/15)
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
  • 1 (8-ounce) can tomato sauce
  • 1 cup uncooked long-grain white rice
  • 1 1/4 cups low-sodium beef broth
  • 1 cup frozen peas, thawed (optional)
  • 4 ounces sharp cheddar cheese, grated (about 1 cup lightly packed)
  • 4 ounces Monterey Jack cheese, grated (about 1 cup lightly packed)
  • 2 tablespoons fresh cilantro, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F / 190°C and set an oven rack to the middle position. This temperature ensures the rice cooks through completely while the cheese melts without burning.
  2. In a 10-inch oven-safe skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat until the oil shimmers. Add the finely diced onion and bell pepper and cook, stirring occasionally, for 4 to 5 minutes until softened and the onion turns translucent.
  3. Reduce the heat to medium and stir in the minced garlic. Cook for 30 seconds until fragrant, being careful not to let the garlic brown, as that would impart a bitter flavor.
  4. Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook for 6 to 8 minutes, stirring occasionally, until the beef is browned and no longer pink. Drain off any excess fat, leaving about 1 tablespoon in the pan for flavor.
  5. Season the beef mixture with 1 teaspoon of the kosher salt, 1/2 teaspoon black pepper, ground cumin, chili powder, and smoked paprika. Stir well to coat the meat and vegetables evenly with the spices, then cook for 1 minute to bloom the spices and deepen their flavor.
  6. Pour in the undrained fire-roasted diced tomatoes and the tomato sauce. Stir to combine, scraping up any browned bits from the bottom of the pan — those bits carry concentrated flavor.
  7. Add the uncooked long-grain white rice and beef broth. Stir thoroughly so the rice is evenly distributed and submerged in the liquid. Bring the mixture to a gentle simmer over medium heat, then immediately remove from the stove.
  8. Carefully taste the liquid and adjust seasoning with the remaining 1/2 teaspoon kosher salt if needed (the cheese will add saltiness later). If using frozen peas, fold them in now.
  9. Transfer the entire skillet or pot to the preheated oven, uncovered. Bake for 25 minutes, then remove the casserole and stir once to redistribute the rice and ensure even cooking. Return to the oven and bake for another 10 to 15 minutes, until the rice is tender and most of the liquid has been absorbed.
  10. Sprinkle the grated cheddar and Monterey Jack cheeses evenly over the top of the rice. Bake for an additional 5 minutes, until the cheese is fully melted and bubbly around the edges. For a golden-brown crust, switch the oven to broil for the last 1 to 2 minutes, watching closely to prevent burning.
  11. Remove the casserole from the oven and let it rest on a wire rack for 5 minutes. This allows the casserole to set slightly so it holds its shape when served. Garnish with fresh chopped cilantro before serving.
  12. Scoop generous portions onto plates or into bowls. The casserole should be moist but not soupy, with a tender rice texture and a cohesive, seasoned sauce binding everything together.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. The flavors will meld and deepen overnight. To reheat, place individual portions in a microwave-safe dish and microwave on high for 1 to 2 minutes, or reheat in a 350°F / 177°C oven for 10 to 15 minutes until hot throughout. Freezing: Assemble the casserole up to the point of baking (before adding the cheese), cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding the cheese during the last 10 minutes. If freezing after baking, cool completely, wrap tightly, and freeze for up to 2 months. Thaw in the fridge and reheat in a 350°F / 177°C oven until hot — about 20 minutes. Note: This recipe uses ground beef; avoid any pork/pork products.

Nutrition

Keywords: spanish rice casserole, pioneer woman casserole, tex-mex casserole, ground beef casserole, cheesy rice bake, easy weeknight dinner, family dinner, baked rice with cheese, homemade spanish rice, comfort food casserole

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-spanish-rice-casserole-recipe/