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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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total time: 14 minutes Ingredients:
2 regular-size bags boil-in-bag rice |
3/4 pound flank steak |
2 teaspoons chili powder |
1 teaspoon ground cumin |
1/4 teaspoon salt |
cooking spray |
1 (16-ounce) package frozen pepper stir-fry |
1 (14 1/2-ounce) can mexican-style tomatoes, undrained |
Directions:
1. Prepare rice according to package directions, omitting salt and fat, to make 4 cups cooked rice.
2. While rice cooks, slice steak in half lengthwise; slice each half diagonally across grain into 1/4-inch-thick slices. Combine chili powder, cumin, and salt in a zip-top plastic bag; add meat. Seal bag, and shake until meat is well coated.
3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add meat; stir-fry 4 minutes or until browned.
4. Remove meat from skillet, and set aside; wipe drippings from skillet with a paper towel. Coat skillet with cooking spray; place over medium heat until hot. Add pepper stir-fry; stir-fry 2 minutes or just until tender. Add tomatoes; bring to a boil. Cook 2 minutes, stirring occasionally. Return meat to skillet; cook until thoroughly heated. Remove skillet from heat.
5. Place 1 cup rice on each of 4 plates; top evenly with meat mixture.
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