Which should should I use for beef tips and rice...beef tips or stew meat don't know the difference?

Generally, "beef tips" come from a cut that is naturally tender without long braising. "Stew beef" usually implies a flavorful cut that benefits from long, slow, braising. If your recipe calls for a quick cooking time, then stew meat probably is not your best choice. When in doubt, talk to your butcher.

Do you mean tri- tip? Stew meat needs to be braised otherwise it is tough. What is the recipe you are making?