Spanish Style Beef And Rice Casserole

• 11/4 lb. boneless beef chuck shoulder steak, cut 3/4-inch thick
• 1 1/2 Tbsp. olive oil
• 1/2 c. chopped green bell pepper
• 1/3 c. chopped onion
• 1 clove garlic, crushed
• 3/4 c. uncooked rice
• 2 tsp. chili powder
• 3/4 tsp. salt
• 1/8 tsp. pepper
• 1 (14 1/2 oz.) can tomatoes (undrained), broken up
• 3/4 c. frozen peas, thawed

1. Cut steak into 1/4-inch wide strips; cut strips into 2-inch pieces.
2. Heat oven to 350u0b0.
3. Heat oil in large skillet over medium-high heat 5 minutes.
4. Cook and stir beef, bell pepper, onion and garlic 2 to 3 minutes or until beef is no longer pink; place in 2-quart casserole.
5. Stir in rice, chili powder, salt and pepper.
6. Add enough water to tomatoes to measure 2 cups; add to casserole.
7. Cover tightly and bake 50 minutes or until rice is tender.
8. Remove from oven; stir in peas.
9. Makes 4 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=144102 (may not work)