Spanish Style Beef and Rice Casserole

1 1/4 pounds boneless beef chuck shoulder steaks, cut 3/4 inch thick
1 1/2 tablespoons olive oil
1/2 cup chopped green bell pepper
1/3 cup chopped onion
1 clove garlic, crushed
3/4 cup uncooked regular long grain rice
2 teaspoons chili powder
3/4 teaspoon salt
1/8 teaspoon pepper
1 can (14 1/2 ounces) Mexican-style diced tomatoes, undrained
3/4 cup frozen peas, defrosted

Heat oven to 350F.

Trim fat from beef steaks. Cut steaks lengthwise in half and then crosswise into 1/4-inch thick strips.

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.

In 2-cup glass measure, add tomatoes and enough water to measure 2 cups; add to beef mixture.

Bake in 350F oven, tightly covered, 50 minutes or until beef and rice are tender.

Remove from oven; stir in peas.

Makes 4 servings
Source: Cattlemen's Beef Board