Name: Spanish-Style Beef & Rice Casserole
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Ingredients: 1 1/4 pounds boneless beef chuck shoulder steaks (cut 3/4 inch thick); 1 1/2 tablespoons olive oil; 1/2 cup chopped green bell pepper; 1/3 cup Chopped onion; 1 clove garlic (crushed); 3/4 cup uncooked regular long grain rice; 2 teaspoons Chili powder; 3/4 teaspoon salt (1/8 teaspoon pepper); 1 can (14 1/2 ounces Mexican-style diced tomatoes, undrained); 3/4 cup frozen peas (defrosted)

Spanish-Style Beef & Rice Casserole

Prep Time 5

Cook Time 55

Total Time 1

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Servings

Ingredients

1 1/4 pounds boneless beef chuck shoulder steaks cut 3/4 inch thick
1 1/2 tablespoons olive oil
1/2 cup chopped green bell pepper
1/3 cup Chopped onion
1 clove garlic crushed
3/4 cup uncooked regular long grain rice
2 teaspoons Chili powder
3/4 teaspoon salt 1/8 teaspoon pepper
1 can 14 1/2 ounces Mexican-style diced tomatoes, undrained
3/4 cup frozen peas defrosted

Instructions

Preparation

1 Heat oven to 350°F. Trim fat from beef steaks. Cut steaks lengthwise in half and hen crosswise into 1/4-inch thick strips.2 In ovenproof Dutch oven, heat oil over medium-high heat until hot.3 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.4 Stir in rice, chili powder, salt and pepper.5 In 2-cup glass measure, add tomatoes and enough water to measure 2 cups; add to beef mixture. Bake in 350°F oven, tightly covered, 50 minutes or until beef and rice are tender.6 Remove from oven; stir in peas.
Source: www.beefitswhatsfordinner.com