Name: Spanish Rice and Beef Casserole
Ingredients: 1 lb Boneless beef top sirloin steak; 1 1/2 tb Olive oil; 1/2 c Chopped green bell pepper; 1/3 c Chopped onion; 1 Clove garlic, crushed; 3/4 c UNCOOKED reg. long grain rice; 2 ts (or so :) chili powder; 3/4 Tspsns salt; 1/8 ts Freshly ground black pepper; 1 cn Mexican-style diced tomatoes (14.5 oz), UNDRAINED; 1 c Water; 3/4 c Frozen peas, defrosted

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Sinclair Ferguson

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Spanish		1	Servings

INGREDIENTS

1	lb	Boneless beef top sirloin steak
1 1/2	tb	Olive oil
1/2	c	Chopped green bell pepper
1/3	c	Chopped onion
1		Clove garlic, crushed
3/4	c	UNCOOKED reg. long grain rice
2	ts	(or so 🙂 chili powder
3/4		Tspsns salt
1/8	ts	Freshly ground black pepper
1	cn	Mexican-style diced tomatoes (14.5 oz), UNDRAINED
1	c	Water
3/4	c	Frozen peas, defrosted

INSTRUCTIONS

(from National Cattleman's Beef Assoc.)
1. Heat oven to 350. Trim fat from steak. Cut steak lengthwise in half, and
then crosswise into 1/4 thick strips.
2. In ovenproof Dutch ove, heat oil over medium-high heat until hot. aDD
BEEF, BELL PEPPER, ONION & GARLIC (1/2 at a time) and stir-fry 2-3 mins, or
until outside surface of beef is no longer pink. Stir in rice, chili
powder, salt & pepper. Add tomatoes & water.
3. Bake in 350 oven, tightly covered, 30-35 mins., or until beef & rice are
tender. Remove from oven, stir in peas. 4 servings.
Posted to EAT-L Digest 27 October 96
Date:    Mon, 28 Oct 1996 09:59:24 -0500
From:    Twallace <twallace@BIDDEFORD.COM>

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