Spanish-Style Beef & Rice Casserole

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Beef Board Recipes


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1-1/4 pounds boneless beef chuck shoulder steaks, cut 3/4 inch thick

1-1/2 tablespoons olive oil, such as Colavita® Extra Virgin 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

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