What You Need:

2 C of white rice
2 C + 2 T of beef broth
1 1/2 lbs. round steak
1/2 t of salt
1/4 t of pepper
1/2 C of lime juice
1 t of cilantro
1 t of oregano
1 t of ground cumin
4 garlic cloves, chopped
1 onion, halved and sliced thin
1 yellow bell pepper, cored, seeded and cut into strips
1 green bell pepper, cored, seeded and cut into strips
1 red bell pepper, cored, seeded and cut into strips

How to Make It:

Grease the bottom and sides of a cast iron Dutch oven with olive oil.
Set the oven temperature at 450 degrees allowing the oven to preheat.
Spread the rice over the bottom of the prepared pan.
Pour the broth over the rice and stir the rice to cover it well with the broth.
Lay the steak over the top of the rice and sprinkle with the salt and pepper.
Place the lime juice, cilantro, oregano and cumin into a small mixing bowl and mix to blend well.
Pour half of the mixture over the seasoned steak.
Scatter the garlic and onions evenly over the steak.
Spread all the strips of bell pepper over the top of the garlic and onions.
Pour in the remaining lime juice mixture.
Cover and bake 45 minutes or until the steak is done to your liking.

Makes 4 servings

If your piece of steak is thick you may need to cook this meal up to 6 minutes longer. Check the steak after the 45 minutes and if it is not cooked the way you like it return it to the oven. Cook an additional 6 minutes then check it again.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 611; Fat 17g; Carbohydrates 81g; Cholesterol 81 mg; Sodium 87 mg; Protein 39g;
Fiber 4g