Ingredients
1-1/4 lbs. boneless beef chuck shoulder steaks, cut 3/4 inch thick
1-1/2 Tbsp. olive oil
1/2 cup chopped green bell pepper
1/3 cup chopped onion
1 clove garlic, crushed
3/4 cup uncooked rice
2 tsp. chili powder
3/4 tsp. salt
1/8 tsp. pepper
1 can (14-1/2 oz.) tomatoes, undrained, broken up
3/4 cup frozen peas, thawed
Preparation
Cut steak into 1/4-inch thick strips; cut strips into 2-inch pieces. Heat oven to 350ºF. Heat oil in large skillet over medium-high heat 5 minutes. Stir-fry beef, bell pepper, onion and garlic (half at a time) 2-3 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 beef and rice are tender. Remove from oven; stir in peas.
For added spice substitute 1 can (14-1/2 oz.) of tomatoes and green chilies.
