Spanish Rice and Beef Casserole

This is such a wonderful-tasting beef/rice casserole, and easy to prepare, no need any side dish, everything is cooked in one dish, well... maybe just a side salad. This will become a regular dish, when you taste this. (Note: as the recipe calls for peas to be added in at the end, but you can use any kind of veggie desired)

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  lb boneless beef top sirloin steak, 3/4 inch thick
• 2  tablespoons olive oil
• 1⁄2 cup  chopped green bell pepper
• 1⁄3 cup  chopped onion
• 2 -3  cloves  fresh minced garlic
• 1  cup  uncooked regular long grain rice
• 2  teaspoons chili powder
•  salt and pepper
• 1 (14 1/2ounce) can Mexican-style tomatoes, undrained
• 1  cup water
• 3⁄4 cup  frozen peas, defrosted

Directions

1. Set oven to 350 degrees. /Cut beef into 1/4-inch strips. /In a Dutch oven, heat oil over medium high heat until hot. /Add the beef, bell pepper, onion, garlic (1/2 at a time), stir-fry for 2-3 minutes, or until outside surface of beef is no longer pink. /Stir in uncooked rice, chili powder, salt and pepper; add in tomatoes (with their juice) and water Bake in oven, tightly covered, for 30-35 minutes, or until beef and rice are tender. /Remove from oven, stir in peas. /Serve and enjoy!