Tex Mex Steak with rice and veggies
By
Lynn Socko
@lynnsocko
1
5.14 Today I made this with leftover grilled steak.
Ingredients
-
BEEF
-
2 lbsirloin, thinly sliced
-
1 tspsouthwest rub mix
-
1 tspgranulated garlic
-
1/2 tspgranulated onion
-
1 1/2 tspmrs. dash southwest chipotle
-
1/4 tspblack pepper
-
RICE AND VEGGIES
-
1 cbrown instant rice
-
1 cbeef stock-low sodium (preferably homemade)
-
1poblano, sliced
-
1 smallsweet onion, sliced
-
2 clovegarlic, minced
-
3 smalltomatoes, roughly chopped
-
1jalapeno, seeded and sliced
-
1-2 tspchili powder
-
1 tspsmoke paprika
-
1/2 tspmexican oregano
-
1/4 tspcumin
-
·**your favorite mexican melting cheese
-
·**salt & pepper to taste
How to Make Tex Mex Steak with rice and veggies
- 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.
- Serve beef over rice and veggies and top with grated cheese.