These quick and simple beef and rice tacos with bell peppers and onions are exactly what you need after a long day. Serve with lime wedges on the side and top with your preferred taco toppings, such as sour cream, red onion that has been diced, and lettuce that has been shred.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 cups uncooked white rice
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup vegetable broth
- ½ cup chopped onion
- ¼ cup fresh chopped mushrooms
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ¼ cup butter, melted
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. Blend in the onion, mushrooms, parsley, oregano, melted butter, salt, and pepper. Transfer to a 2 quart baking dish, and cover with a lid or aluminum foil.
- Bake for 35 to 40 minutes in the preheated oven. If the rice is looking dry before it is tender, then pour in a little water and continue cooking until rice is tender.
Nutrition Facts
| Calories | 364 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 462 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Agree with comments below. The fluid to rice ration is way off. I used 4 cups of broth for the two cups of rice. And I used tthrice rinsed brown rice which always takes longer to cook. After 50 minutes at 400 F (204 C – yes, a few degrees mattered in organic chemistry reactions. Cooking is just tasty organic chemistry. ) my rice was still a bit chewy and the volume was soupy. I will need to rethink how the 10. fl oz of condense dream of mushroom soup fits in for fluid volume. I’ve also used a can of mushrooms. Volume is about 7/8 cup. I have a personal vendetta against “salt and pepper to taste” and added 1 tsp of Kosher salt and 1 tsp of fresh ground black pepper. Trying to taste seasoning in raw food never works for me. As of now, oven still running an extra 15 minutes, the flavor is excellent. I can see using this general recipe again in the future as I learn the timing necessary. I will also make my own condensed cream of mushroom soup, find fresh mushrooms and drop all cans out of the picture. The dinner was well received and we have a lot of leftovers. I’ll do this one again.
Very easy and delicious recipe- a great base for chicken and rice. I didn’t worry about any seasoning except for pepper since my broth was already seasoned. I threw in some wild rice as well. I decided to slow cook mine at a lower temperature. I preheated to 300 and cooked for almost 2 hours, covered with heavy duty tin foil. After about 1 1/2 hour in the oven, I checked the consistency. I added some hot water (maybe 3 or 4 tablespoons), some butter, and fluffed the rice. Then I recovered and put it back in for 15-20 minutes. I almost ate half the dish while “taste testing.” I have no regrets.
Okay, after a lot of extra effort this was delicious. BUT you have to follow the 2:1 rule for rice (which I did not, originally). If you’re using 2 cups of rice, you MUST use 4 cups of liquid. I added extra water 3 times during the cooking process. It was good, but extra work. Next time, I’ll use a bigger baking dish and add way more liquid from the start. Maybe half broth, half water. I also used a whole cup of mushrooms and 4 cloves of fresh garlic, because my family loves it. It’s a good recipe, but definitely needs some adjustments.
This recipe stinks I don’t know how it got 4 stars It’s all wrong. Undercooked rice. Had to go out of my way to try to save it (more liquid, longer cooking time, frustration, hangry wife)
So so so so dry…. crunchy rice…
Unfortunately, I didn’t read through all the reviews and now I’m stuck waiting on rice to be done 45 minutes later. Everyone is waiting and hungry!
I fried my rice in some olive oil until golden, added in oregano and parsley. I also added garlic and onion and lightly cooked. I added in the liquids and turned it to low and let it cook until the rice was done. Very yummy and lots of flavour. I used jasmine rice. I cooked mine on the stove. Just before serving I turned up the heat to get a little crisp on the rice.
I followed the directions exactly and the rice came out completely uncooked. I was bummed so I looked at the comments section, and decided to try again the next night following some recommendations here. I doubled the amount of stock and brought the wet ingredients to a boil before mixing everything together and baking. It turned out very good, but then that’s not the recipe that’s posted.
Followed some reviews like, more water, chicken stock in place of Veg. and I omitted the Oregano.
Very easy.
This was amazing! My husband, who hates rice, at his serving and took seconds!
Made this for supper last night and it turned out wonderful. I did make the following changes. I used short grain rice, not minute rice, and I added almost two cups of chopped portofino mushrooms and 1 cup of chopped onion. Instead of salt, I added Natures Seasoning (about 1 tsp) and used a chicken bouillon cube dissolved in 1 cup of water instead of the vegetable broth. I also greased the casserole dish with butter flavor Crisco prior to pouring the mixture in. I baked it in a covered 10″ x 10″ x 2″ casserole dish.
I cooked the rice first, omitted oregano, use Olive oil instead of butter, 1 1/2 Chicken broth instead of vegetable broth, add some pepper pieces and baked at 350 degrees for forty minutes. It came out great.
So, I didn’t read the reviews until right after I’d put it in the oven. I already added almost a cup more water, and I used golden mushroom soup and dried onions. I pulled it back out and added MORE water, and changed the temp to 375 and put it in for 30 minutes. It wasn’t ready, and it was drying out, so I added a can of regular cream of mushroom soup, and about a cup of milk, plus another half-can of water and some chopped garlic. Mixed that all in and put it back in the oven (covered in foil the whole time) for 15 more minutes. Finally soft rice, but the flavor is pretty bland. The kids like it though, so I guess it’s a winner. Not sure if I’ll make it again.
Made this today. I added 1/2 more broth thinking that 2 cups of rice need 4 cups of liquid to cook.I had to bake it 15 minutes longer than the recipe stated. it was very very good. I added a generous shake of Janes’s mixed up salt, and generous shake of ground black pepper. I will make this again. Thankyou for the recipe.
I took other reviews into consideration and cut the rice back to a cup. I did not have vegetable broth on hand, I had to substitute beef broth. I baked my rice at 350 degrees for an hour. It’s not often that I make a rice dish that disappears but this one was seriously inhaled. My husband went back and ate what was left in the casserole dish and asked if I could make this again soon. This casserole may have a couple issues but the previous reviewer’s helped save me a disaster in the kitchen. Don’t discount this recipe–cut the rice back by half and it’s perfect.
I gave this 3 stars because I didn’t follow the exact recipe, rather I took the advice from the other reviewers. I cooked the rice before hand, sauteed the onions with butter and garlic, added only a cup of broth and a little milk and baked uncovered for 30 minutes. I was delicious! Definitley will make again!
ok…
I followed the suggestions from the last 2 reviewers and it definitely would benefit from marjoram, more mushrooms, and more garlic and even some parmesan. Everyone ate it, but I didn’t hear anyone say, “Oh, this is good”. I think mediocre at best.
very tasty my daughter said it tastes like rice-a-roni was meant to taste
I make this all the time. The reason people are having trouble with it is you must bring the liquid to a boil before adding all the ingriedience to the cassarole dish. heat the soup and broth on the stove or microwave first.