Chili Beef And Vegetable Pot |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1 tablespoon canola oil |
1 green pepper, diced |
1 cup chopped onion |
1 lb lean sirloin steaks, cut into 1/4-by-1 1/2-inch strips |
1 (14 1/2 ounce) can diced tomatoes with mild green chilies |
1 cup frozen peas |
1 cup frozen corn |
1 cup water |
3/4 cup long-grain rice |
2 teaspoons garlic powder |
2 teaspoons chili powder |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Heat the oil in a large, deep skillet or Dutch oven set over medium high.
2. Add the green pepper and onion and cook, stirring, 3 minutes, or until somewhat softened.
3. Add the meat and cook 2 minutes until lightly browned.
4. Stir in the tomatoes, peas, corn, water, rice, garlic powder, chili powder, salt and pepper and bring to a boil.
5. Reduce heat to medium low and cover the pot.
6. Simmer for 25 to 30 minutes, or until the rice is cooked through and the beef tender.
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