Spanish Rice and Beef Casserole

• 1 lb. boneless beef sirloin steak, cut 3/4-inch thick
• 2 tsp. chili powder
• 1-1/2 tbsp. olive oil
• 3/4 tsp. salt
• 1/2 cup green bell pepper, chopped
• 1/8 tsp. pepper
• 1/3 cup onion, chopped
• 1 can (14-1/2 oz.) Mexican-style tomatoes, diced and undrained.
• 1 clove garlic, crushed
• 1 cup water
• 3/4 cup uncooked regular long grain rice.
• 3/4 cup frozen peas, defrosted

1. Heat oven to 350F.
2. Trim fat from steak.
3. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips.
4. In ovenproof Dutch oven, heat oil over medium-high heat until hot.
5. 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.
6. Stir in rice, chili powder, salt and pepper.
7. Add tomatoes and water.
8. Bake in 350F oven, tightly covered, 30 to 35 minutes or until beef and rice are tender.
9. Remove from oven; stir in peas.

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

Taken from www.foodgeeks.com/recipes/1034 (may not work)