Spanish rice & beef casserole

4 Servings

Ingredients

Quantity Ingredient
1 pounds Boneless beef sirloin steak cut 3/4-inch thick
2 teaspoons Chili powder
1½ tablespoon Olive oil
¾ teaspoon Salt
½ cup Chopped green bell pepper
⅛ teaspoon Pepper
⅓ cup Chopped onion
14½ ounce Mexican-style tomatoes (diced), undrained
1 Garlic clove; crushed
1 cup Water
¾ cup Regular long grain rice (uncooked)
¾ cup Frozen peas, defrosted

Directions

preparation time: 45 min.

1. Heat oven to 350 degrees. Trim fat from steak. Cut steak lengthwise in half and then crosswise into ¼-inch thick strips.

2. In ovenproof Dutch oven, heat oil over medium-high heat until hot.

Add beef, bell pepper, onion and garlic (half at a time) and stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink.

Stir in rice, chili powder, salt and pepper. Add tomatoes and water.

3. Bake in 350 degree oven, tightly covered, 30 to 35 minutes or until beef and rice are tender. Remove from oven ; stir in peas.

Makes 4 servings.

Nutrition information per serving: 378 calories; 30 g protein; 36 g carbohydrate; 12 g fat; 3⅕ g saturated fatty acids; 5½ mg iron; 926 mg sodium; 76 mg cholesterol.

* COOKFDN brings you this recipe with permission from: * Texas Beef Council --

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