Spanish-Style Beef And Rice Casserole

• 1-1/4 lbs. boneless beef chuck shoulder steaks, cut 3/4 inch thick
• 1-1/2 Tbsp. olive oil
• 1/2 cup chopped green bell pepper
• 1/3 cup chopped onion
• 1 clove garlic, crushed
• 3/4 cup uncooked rice
• 2 tsp. chili powder
• 3/4 tsp. salt
• 1/8 tsp. pepper
• 1 can (14-1/2 oz.) tomatoes, undrained, broken up
• 3/4 cup frozen peas, thawed

1. Cut steak into 1/4-inch thick strips; cut strips into 2-inch pieces. Heat oven to 350u0b0F.
2. Heat oil in large skillet over medium-high heat 5 minutes. Stir-fry beef, bell pepper, onion and garlic (half at a time) 2-3 minutes, or until beef is no longer pink; place in 2-quart casserole.
3. Stir in rice, chili powder, salt and pepper. Add enough water to tomatoes to measure 2 cups; add to casserole. Cover tightly and bake 50 minutes or until beef and rice are tender. Remove from oven; stir in peas.
4. For added spice substitute 1 can (14-1/2 oz.) of tomatoes and green chilies.

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

Taken from www.epicurious.com/recipes/member/views/spanish-style-beef-and-rice-casserole-1207183 (may not work)