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| SPANISH RICE AND BEEF CASSEROLE | ||
| 1 lb. boneless beef top sirloin steak, 3/4-in. thick 1-1/2 tbsp. olive oil 1/2 cup chopped bell pepper 1/3 cup chopped onion 1 garlic clove, crushed 3/4 cup uncooked regular long grain rice 2 tsp. chili powder 3/4 tsp. salt 1/8 tsp. pepper 1 can (14-1/2 oz.) Mexican-style diced tomatoes, un-drained 1 cup water 3/4 cup frozen peas, defrosted |
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| Heat oven to 350. Trim fat from steak. Cut steak lengthwise in half and then crosswise into 1/4-in. thick strips. In ovenproof Dutch oven, heat oil over medium-high heat until hot. Add beef, bell pepper, onion, and garlic (1/2 at a time) and stir-fry 2-3 minutes or until outside surface of beef is no longer pink. Stir in rice, chili powder, salt and pepper. Add tomatoes and water. Bake at 350, tightly covered, 30-35 minutes or until beef and rice are tender. Remove from oven; stir in peas. | ||