Spanish Rice and Beef Casserole

1 lb boneless beef to sirloin steak, 3/4" thick
1 1/2 tbsp olive oil
1/2 cup chopped green bell peppers
1/3 cup chopped onion
1 clove garlic, crushed
3/4 cup uncooked regular long grain rice
2 tsp chili powder
3/4 tsp salt
1/8 tsp pepper
1 can mexican style diced tomatoes, undrained
3/4 cup frozen peas, defrosted


Heat oven to 350. Trim fat from steak. Cut steak into lengthwise in half 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 (1/2 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 oven, tightly covered, 30-35 minutes or until beef and rice are tender. Remove from oven, stir in peas.