1 pound (500 g) beef fast-fry steak or sirloin tip marinating steak, cut in ¾ inch (2 cm) cubes
1 tablespoon (15 mL) canola oil
1 can (19-ounce/540 mL) kidney beans (not drained)
1 can (19-ounce/540 mL) chili-style stewed tomatoes
1 sweet green pepper, diced
1 tablespoon (15 mL) chili powder
¾ cup (175) uncooked rice
Heat oil over medium-high heat in a Dutch oven or large saucepan; brown beef. Stir in beans, tomatoes, green pepper, chili powder and 1 cup (250 mL) water; bring just to a boil. Sir in rice; reduce heat and simmer, covered, for 20 to 30 minutes. Makes 4 to 6 servings.
Note: If using sirloin tip marinating steak, cook for 45 minutes after adding rice.