Steak and rice casserole is a hearty baked dinner that combines tender steak, rice, and vegetables in one dish. The steak browns quickly in a skillet before mixing with onion, bell pepper, tomato sauce, and rice.
Everything bakes together under melted cheddar for a simple meal that comes out warm and satisfying.
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1. Preheat oven to 375°F.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
3. Pat 1 lb steak diced dry. Add to skillet in a single layer. Sear 2-3 minutes until browned and internal temperature reaches 130°F. Remove steak and set aside.
4. Add 1 cup diced onion and 1 cup diced bell pepper to skillet. Cook over medium heat until softened, about 5 minutes.
5. Stir in 3 cups cooked rice, 1 cup tomato sauce, and seared steak. Cook 3-4 minutes until sauce thickens and coats ingredients.
6. Transfer mixture to a greased 9×13 inch baking dish.
7. Sprinkle 1 cup shredded cheddar cheese evenly on top.
8. Bake uncovered 15-20 minutes until cheese is melted and bubbly.
9. Remove from oven and rest 5 minutes.
10. Finish with 2 tbsp chopped fresh parsley.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
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