Spanish Style Beef And Rice Casserole - cooking recipe

Ingredients

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

Preparation

Cut steak into 1/4-inch wide strips; cut strips into 2-inch pieces.
Heat oven to 350\u00b0.
Heat oil in large skillet over medium-high heat 5 minutes.
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.
Stir in rice, chili powder, salt and pepper.
Add enough water to tomatoes to measure 2 cups; add to casserole.
Cover tightly and bake 50 minutes or until rice is tender.
Remove from oven; stir in peas.
Makes 4 servings.