Lynn Socko Recipe

Tex Mex Steak with rice and veggies

By Lynn Socko lynnsocko


This 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.


Recipe Rating:
 2 Ratings
Serves:
4
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Ingredients

BEEF
2 lb
sirloin, thinly sliced
1 tsp
southwest rub mix
1 tsp
granulated garlic
1/2 tsp
granulated onion
1 1/2 tsp
mrs. dash southwest chipotle
1/4 tsp
black pepper
RICE AND VEGGIES
1 c
brown instant rice
1 c
beef stock-low sodium (preferably homemade)
1
poblano, sliced
1 small
sweet onion, sliced
2 clove
garlic, minced
3 small
tomatoes, roughly chopped
1
jalapeno, seeded and sliced
1-2 tsp
chili powder
1 tsp
smoke paprika
1/2 tsp
mexican oregano
1/4 tsp
cumin
**your favorite mexican melting cheese
**salt & pepper to taste
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Directions Step-By-Step

1
In 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.
2
Meanwhile, 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.
3
Serve beef over rice and veggies and top with grated cheese.
4
These are the TWO sodium free and the Pinto bean low sodium seasoning I have found.

About this Recipe

Course/Dish: Beef, Vegetables, Rice Sides
Main Ingredient: Beef
Regional Style: Mexican
Dietary Needs: Low Sodium
Other Tags: Quick & Easy, Healthy