Spanish rice and beef casserole
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless beef top sirloin steak |
| 1½ | tablespoon | Olive oil |
| ½ | cup | Chopped green bell pepper |
| ⅓ | cup | Chopped onion |
| 1 | Clove garlic, crushed | |
| ¾ | cup | UNCOOKED reg. long grain rice |
| 2 | teaspoons | (or so :) chili powder |
| ¾ | Tspsns salt | |
| ⅛ | teaspoon | Freshly ground black pepper |
| 1 | can | Mexican-style diced tomatoes (14.5 oz), UNDRAINED |
| 1 | cup | Water |
| ¾ | cup | Frozen peas, defrosted |
Directions
(from National Cattleman's Beef Assoc.) 1. Heat oven to 350. Trim fat from steak. Cut steak lengthwise in half, and then crosswise into ¼ thick strips.
2. In ovenproof Dutch ove, heat oil over medium-high heat until hot. aDD BEEF, BELL PEPPER, ONION & GARLIC (½ at a time) and stir-fry 2-3 mins, or until outside surface of beef is no longer pink. Stir in rice, chili powder, salt & pepper. Add tomatoes & water.
3. Bake in 350 oven, tightly covered, 30-35 mins., or until beef & rice are tender. Remove from oven, stir in peas. 4 servings.
Posted to EAT-L Digest 27 October 96 Date: Mon, 28 Oct 1996 09:59:24 -0500 From: Twallace <twallace@...>
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