Spiced Beef and Rice

By carvalhohm

Ingredients

• 2 tablespoons vegetable oil
• 1 1/2 pounds boneless beef top sirloin steak, cut into 1/4" x 3" strips
• 1 small green bell pepper, finely chopped
• 1 small onion, finely chopped
• 1 can (14 1/2 ounces) Mexican-style stewed tomatoes
• 1 package (10 ounces) frozen peas, thawed
• 1 cup water
• 3/4 cup uncooked long- or whole-grain rice
• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 3/4 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

Step 1

In a 6-quart soup pot, heat the oil over high heat. Add the steak, bell pepper, and onion and sauté for 3 to 5 minutes, or until the beef is browned. Stir in the remaining ingredients and bring to a boil. Reduce the heat to low, cover, and simmer for 30 to 35 minutes, or until the beef is tender and the rice is cooked.