Chili Beef And Vegetable Pot

• 1 tablespoon canola oil
• 1 green pepper, diced
• 1 cup chopped onion
• 1 lb lean sirloin steaks, cut into 1/4-by-1 1/2-inch strips
• 1 (14 1/2 ounce) can diced tomatoes with mild green chilies
• 1 cup frozen peas
• 1 cup frozen corn
• 1 cup water
• 34 cup long-grain rice
• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 12 teaspoon salt
• 18 teaspoon black pepper

1. Heat the oil in a large, deep skillet or Dutch oven set over medium high.
2. Add the green pepper and onion and cook, stirring, 3 minutes, or until somewhat softened.
3. Add the meat and cook 2 minutes until lightly browned.
4. Stir in the tomatoes, peas, corn, water, rice, garlic powder, chili powder, salt and pepper and bring to a boil.
5. Reduce heat to medium low and cover the pot.
6. Simmer for 25 to 30 minutes, or until the rice is cooked through and the beef tender.

canola oil, green pepper, onion, lean sirloin, tomatoes, frozen peas, frozen corn, water, longgrain rice, garlic, chili powder, salt, black pepper

Taken from www.food.com/recipe/chili-beef-and-vegetable-pot-23912 (may not work)