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Spanish Rice & Beef Cassarole
1 lb boneless beef top sirloin steak, 3/4" thick
1 1/2 Tbsp olive oil
1/4 cup chopped green bell pepper
1 clove garlic, crushed
3/4 cup uncooked brown rice
2 tsp. chili powder
3/4 tsp salt
1/8 tsp pepper
1 can (14 1/2 oz) Mexican-style diced tomatoes, undrained
1 cup water
3/4 cup frozen peas, defrosted
1. Heat over to 350. Trim fat from steak. Cut steak lengthwise in half and then crosswise in 1/4-inch thick strips
2. In ovenproof Dutch oven, heat oil over medium-high heat until hot. Add beef, bell pepper, onion, and garlic (1/2 at a time) and stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Stir in rice, chili powder, salt and pepper. Add tomatoes and water.
3. Bakes in 350 oven, tightly covered, 30 to 35 minutes or until beef and rice are tender. Remove from oven; stir in peas. YIELD: 4 servings
Nutritional Information:
Calories: 378
Protein: 30g
Carbs: 36g
Fat: 12g
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