Chunky Beef and Chili Rice Bake

This hearty beef and rice casserole brings everything you love about chili to one single pan. Seasoned with the spicy flavor of French's® Chili-O Texas-Style Seasoning Mix, it’s as easy to prep as it is to devour.
10m
PREP TIME
1hr
COOK TIME
338
CALORIES
9
INGREDIENTS

Servings: 9

Ingredients

  • 1 pound boneless sirloin steak, cut into 1/2-inch cubes
  • 1 package Texas Style Chili-O Seasoning Mix
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 cups water
  • 1 can (14 1/2 ounces) petite diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 1/2 cups long grain white rice, uncooked
  • 2 cups shredded Cheddar cheese, divided

INSTRUCTIONS

  • 1 Preheat oven to 350°F. Spray 13x9-inch baking dish with no stick cooking spray. Set aside. Toss beef cubes with 2 tablespoons of the Seasoning Mix in large bowl. Heat oil in large deep skillet on medium heat. Add beef; cook 3 to 5 minutes or until browned on all sides. Add onions, cook 2 to 3 minutes or until softened.
  • 2 Stir in water, tomatoes, tomato sauce and remaining Seasoning Mix; cover. Bring to boil. Stir in rice and 1/2 cup of the shredded cheese. Carefully pour mixture into prepared baking dish. Cover with foil.
  • 3 Bake 40 to 45 minutes or until rice is tender, stirring halfway through cooking. Remove from oven and uncover. Sprinkle top with remaining 1 1/2 cups shredded cheese. Bake 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

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