Mexican Recipes from www.EagleKnights.com

Spanish Rice and Beef Casserole
This is one of my favorites.  It can be used as a side dish or as the main dish itself. Makes great leftovers. 

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 can (14 1/2 ounces) 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. (or you can use hamburger) 

.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. 

.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.