Spanish rice & beef casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless beef sirloin steak cut 3/4-inch thick |
| 2 | teaspoons | Chili powder |
| 1½ | tablespoon | Olive oil |
| ¾ | teaspoon | Salt |
| ½ | cup | Chopped green bell pepper |
| ⅛ | teaspoon | Pepper |
| ⅓ | cup | Chopped onion |
| 14½ | ounce | Mexican-style tomatoes (diced), undrained |
| 1 | Garlic clove; crushed | |
| 1 | cup | Water |
| ¾ | cup | Regular long grain rice (uncooked) |
| ¾ | cup | Frozen peas, defrosted |
Directions
preparation time: 45 min.
1. Heat oven to 350 degrees. Trim fat from steak. Cut steak lengthwise in half and then crosswise into ¼-inch thick strips.
2. In ovenproof Dutch oven, heat oil over medium-high heat until hot.
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.
Stir in rice, chili powder, salt and pepper. Add tomatoes and water.
3. Bake in 350 degree oven, tightly covered, 30 to 35 minutes or until beef and rice are tender. Remove from oven ; stir in peas.
Makes 4 servings.
Nutrition information per serving: 378 calories; 30 g protein; 36 g carbohydrate; 12 g fat; 3⅕ g saturated fatty acids; 5½ mg iron; 926 mg sodium; 76 mg cholesterol.
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --