Title: Spanish Rice and Beef Casserole
Categories: None
Yield: 1 Servings

1 lb Boneless beef top sirloin
-steak
1 1/2 tb Olive oil
1/2 c Chopped green bell pepper
1/3 c Chopped onion
1 Clove garlic, crushed
3/4 c UNCOOKED reg. long grain
-rice
2 ts (or so :) chili powder
3/4 Tspsns salt
1/8 ts Freshly ground black pepper
1 cn Mexican-style diced tomatoes
-(14.5 oz), UNDRAINED
1 c Water
3/4 c Frozen peas, defrosted

(from National Cattleman's Beef Assoc.)

1. Heat oven to 350. Trim fat from steak. Cut steak lengthwise in half, and
then crosswise into 1/4 thick strips.

2. In ovenproof Dutch ove, heat oil over medium-high heat until hot. aDD
BEEF, BELL PEPPER, ONION & GARLIC (1/2 at a time) and stir-fry 2-3 mins, or
until outside surface of beef is no longer pink. Stir in rice, chili
powder, salt & pepper. Add tomatoes & water.

3. Bake in 350 oven, tightly covered, 30-35 mins., or until beef & rice are
tender. Remove from oven, stir in peas. 4 servings.

Posted to EAT-L Digest 27 October 96

Date: Mon, 28 Oct 1996 09:59:24 -0500

From: Twallace