- 1 pound boneless beef chuck steak, cut into bite-sized pieces
- 2 cups chopped onions
- 1 tablespoon oil
- 1/3 cup A.1. Bold & Spicy Steak Sauce
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15.25 ounce) can red kidney beans, drained and rinsed
- 3 cups hot cooked rice
- Cook and stir meat and onions in hot oil in Dutch oven or large saucepan on medium-high heat 4 to 5 minutes or until meat is evenly browned.
- Add steak sauce and tomatoes with their liquid; mix well. Bring to boil. Reduce heat to medium-low; simmer 30 to 40 minutes or until meat is tender.
- Stir in beans. Cook until heated through, stirring occasionally. Serve over the rice.