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Spanish Rice and Beef Casserole
Posted by: Schmitty 10-10-99 3:47 AM
Spanish Rice and Beef Casserole
1 pound boneless beef top sirloin steak, 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 ounce) Mexican style diced tomatoes, undrained
1 cup water
3/4 cup frozen peas, defrosted
Heat oven to 350 degrees, trim fat from steak, cut steak lengthwise in half and then crosswise into 1/4 inch thick strips.
In ovenproof Dutch oven, heat oil over medium high heat until hot Add beef, bell pepper, onion and garlic (1/2 at at a time) and stir fry 2 to 3 minutes or until outside surface of been is no longer pink. Stir in rice, chili powder, salt and pepper; add tomatoes and water. 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.
