Southwest Beef with rice and veggies
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|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||green bell, sliced|
|1 small||sweet onion, sliced|
|2 clove||garlic, minced|
|3 small||tomatoes, halved and sliced|
|1||jalapeno, seeded and sliced|
|1 tsp||smoke paprika|
|1/2 tsp||mexican oregano|
|gouda chipotle cheese-or your favorite|
In a non stick skillet place bell pepper slices, onion slices, sliced jalapeno, minced garlic and slice tomatoes with about a tablespoon of olive oil. Add smoked paprika, cumin, Mexican oregano, and a dash of salt if your a salt eater. Simmer for about 10 min. Add a c. dry instant rice and 1 c. of beef stock. Stir together well and simmer about 5-10 min. longer till rice is tender.
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.
Serve beef over rice and veggies and top with grated cheese.
These are the TWO sodium free and the Pinto bean low sodium seasoning I have found.