Spanish-Style Beef and Rice Casserole

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Servings
   Serves 4

Prep Time
   10 minutes

Cook Time
   58 minutes

Cooking Methods
   Pan Broiling
   Pan Frying or Sauté
   Roasting
   Stir Fry

Beef Type
   Chuck

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

Instructions

Cut steak into 1/4-inch thick strips; cut strips into 2-inch pieces. Heat oven to 350°F.

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.

Suggestions

For added spice substitute 1 can (14-1/2 oz.) of tomatoes and green chilies.

Nutritional Information

Nutrient data per serving: 409 calories; 33 g protein; 13 g fat; 39 g carbohydrate; 6.1 mg iron (35% US RDA); 669 mg sodium; 85 mg cholesterol.