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.
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.