TEX MEX STEAK WITH RICE AND VEGGIES

Tex Mex Steak with rice and veggies image

Provided by Lynn Socko @lynnsocko

Categories Beef

Number Of Ingredients 21

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BEEF
2 pound(s) sirloin, thinly sliced
1 teaspoon(s) southwest rub mix
1 teaspoon(s) granulated garlic
1/2 teaspoon(s) granulated onion
1 1/2 teaspoon(s) mrs. dash southwest chipotle
1/4 teaspoon(s) black pepper
RICE AND VEGGIES
1 cup(s) brown instant rice
1 cup(s) beef stock-low sodium (preferably homemade)
1 - poblano, sliced
1 small sweet onion, sliced
2 clove(s) garlic, minced
3 small tomatoes, roughly chopped
1 - jalapeno, seeded and sliced
1-2 teaspoon(s) chili powder
1 teaspoon(s) smoke paprika
1/2 teaspoon(s) mexican oregano
1/4 teaspoon(s) cumin
- **your favorite mexican melting cheese
- **salt & pepper to taste

Steps:

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.