Spanish Rice And Beef Casserole

• 1 lb boneless beef top sirloin steak, 3/4 inch thick
• 2 tablespoons olive oil
• 1/2 cup chopped green bell pepper
• 1/3 cup chopped onion
• 2 -3 cloves fresh minced garlic
• 1 cup uncooked regular long grain rice
• 2 teaspoons chili powder
• salt and pepper
• 1 (14 1/2 ounce) can Mexican-style tomatoes, undrained
• 1 cup water
• 3/4 cup frozen peas, defrosted

1. Set oven to 350 degrees. /Cut beef into 1/4-inch strips. /In a Dutch oven, heat oil over medium high heat until hot. /Add the beef, bell pepper, onion, garlic (1/2 at a time), stir-fry for 2-3 minutes, or until outside surface of beef is no longer pink. /Stir in uncooked rice, chili powder, salt and pepper; add in tomatoes (with their juice) and water Bake in oven, tightly covered, for 30-35 minutes, or until beef and rice are tender. /Remove from oven, stir in peas. /Serve and enjoy!

boneless beef, olive oil, green bell pepper, onion, garlic, rice, chili powder, salt, tomatoes, water, frozen peas

Taken from www.food.com/recipe/spanish-rice-and-beef-casserole-82090 (may not work)