1 1/2-2 lb. round steak
1 bell pepper, chopped
1 c. rice
1 sm. jar pimento, drained
1 onion, diced
1 can beef bouillon
1 can water

Trim all the fat from the meat and cut into thin strips. Brown in a small amount of oil with the onions. Add the soup, rice and water.

Cover and cook over a low heat until the rice is done, about 20 minutes. Add the bell pepper and drained pimentos. Leave on the heat just long enough to warm the added ingredients. Makes a very pretty dish.