Tex Mex Steak with rice and veggies
By
Lynn Socko
@lynnsocko
1
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.
5.14 Today I made this with leftover grilled steak.
Ingredients
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BEEF
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2 lbsirloin, thinly sliced
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1 tspsouthwest rub mix
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1 tspgranulated garlic
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1/2 tspgranulated onion
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1 1/2 tspmrs. dash southwest chipotle
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1/4 tspblack pepper
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RICE AND VEGGIES
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1 cbrown instant rice
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1 cbeef stock-low sodium (preferably homemade)
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1poblano, sliced
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1 smallsweet onion, sliced
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2 clovegarlic, minced
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3 smalltomatoes, roughly chopped
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1jalapeno, seeded and sliced
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1-2 tspchili powder
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1 tspsmoke paprika
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1/2 tspmexican oregano
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1/4 tspcumin
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·**your favorite mexican melting cheese
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·**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.
- 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.
About Tex Mex Steak with rice and veggies
Main Ingredient: Beef
Regional Style: Mexican
Dietary Needs: Low Sodium
Other Tags: Quick & Easy Healthy
