Ingredients: (4 servings)

1 pound boneless beef sirloin steak, cut ¾-inch thick

2 teaspoons chili powder

1½ tablespoons olive oil

¾ teaspoon salt

½ cup chopped green bell pepper

1/8 teaspoon pepper

1/3 cup chopped onion

1 14½-ounce can Mexican-style diced tomatoes, undrained.

1 clove garlic, crushed

1 cup water

¾ cup uncooked regular long grain rice.

¾ 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.