Lynn's StoryThis fly by the seat of your pants recipe even impressed me. I love to raid the fridge and use what veggies I have on hand, and this is what I did today.
5.14 Today I made this with leftover grilled steak.
sirloin, thinly sliced
southwest rub mix
1 1/2 tsp
mrs. dash southwest chipotle
RICE AND VEGGIES
brown instant rice
beef stock-low sodium (preferably homemade)
sweet onion, sliced
tomatoes, roughly chopped
jalapeno, seeded and sliced
**your favorite mexican melting cheese
**salt & pepper to taste
1In a non stick skillet place poblano pepper slices, onion slices, sliced jalapeno, with about a tablespoon of olive and simmer for about 10 min till veggies start to soften a little. Then add minced garlic and chopped tomatoes . Add chili powder, smoked paprika, cumin, Mexican oregano, and a dash of salt if your a salt eater. Simmer for about 10 min. more. Then add 1 c. dry instant rice and 1 c. of beef stock. Stir together well and simmer about 5-10 min. longer with lid on till rice is tender.
2Meanwhile, thinly slice beef and place on flat cooking surface, I use an electric. griddle. Sprinkle with southwest rub, garlic gran., onion gran. and black pepper, mix around with tongs. Cook over med. high heat for about 10 min till done.