Spanish rice & beef casserole
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Spanish rice & beef casserole
  Spanish    Rice    Beef    Casserole  
Last updated 6/12/2012 1:24:02 AM. Recipe ID 57390. Report a problem with this recipe.
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      Title: Spanish rice & beef casserole
 Categories: Main dish, Meats, Casserole
      Yield: 4 Servings
 
      1 lb Boneless beef sirloin steak
           - cut 3/4-inch thick
      2 ts Chili powder
  1 1/2 tb Olive oil
    3/4 ts Salt
    1/2 c  Chopped green bell pepper
    1/8 ts Pepper
    1/3 c  Chopped onion
 14 1/2 oz Mexican-style tomatoes
           -(diced), undrained
      1    Garlic clove; crushed
      1 c  Water
    3/4 c  Regular long grain rice
           -(uncooked)
    3/4 c  Frozen peas, defrosted
 
  preparation time: 45 min.
  
  1. Heat oven to 350 degrees. Trim fat from steak. Cut steak
  lengthwise in half and then crosswise into 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 (half 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. Bake in 350 degree oven, tightly covered, 30 to 35 minutes or
  until beef and rice are tender. Remove from oven ; stir in peas.
  Makes 4 servings.
  
  Nutrition information per serving: 378 calories; 30 g protein; 36 g
  carbohydrate; 12 g fat; 3.2 g saturated fatty acids; 5.5 mg iron; 926
  mg sodium; 76 mg cholesterol.
  
  * COOKFDN brings you this recipe with permission from: * Texas Beef




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Recipe ID 57390 (Apr 03, 2005)

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