Spanish Rice And Beef Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Spanish | 1 | Servings | |
INGREDIENTS
| 1 | lb | Boneless beef top sirloin |
| steak | ||
| 1 1/2 | T | 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 | t | or so : chili powder |
| 3/4 | Tspsns salt | |
| 1/8 | t | Freshly ground black pepper |
| 1 | Mexican-style diced tomatoes | |
| 14.5 oz UNDRAINED | ||
| 1 | c | Water |
| 3/4 | c | Frozen peas, defrosted |
INSTRUCTIONS
(from National Cattleman's Beef Assoc.) Heat oven to 350. Trim fat from steak. Cut steak lengthwise in half, and then crosswise into 1/4 thick strips. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 679
Calories From Fat: 261
Total Fat: 29.5g
Cholesterol: 63.5mg
Sodium: 842.2mg
Potassium: 380.1mg
Carbohydrates: 72.7g
Fiber: 17.3g
Sugar: 9.1g
Protein: 33.5g