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.

Rating:

★★★★★ 2 votes

Comments:

23 Comments

Serves:

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

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
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

How to Make Tex Mex Steak with rice and veggies

Step-by-Step

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