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Spanish Rice and Beef Casserole
1 pound boneless beef sirloin steak, cut 3/4-inch thick
2 teaspoons chili powder
1 1/2 tablespoons olive oil
3/4 teaspoon salt
1/2 cup chopped green bell pepper
1/8 teaspoon pepper
1/3 cup chopped onion
1 14 1/2-ounce can Mexican-style diced tomatoes, undrained.
1 clove garlic, crushed
1 cup water
3/4 cup uncooked regular long grain rice.
3/4 cup frozen peas, defrosted
Heat oven to 350 degrees. Trim fat from steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips. In 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. Bake in 350 degrees F oven, tightly covered, 30 to 35 minutes or until beef and rice are tender. Remove from oven; stir in peas.
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