Serve with sour cream, shredded lettuce and flour tortillas
to make a weeknight wrap.
Mexican Steak with Chile Rice
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground chipotle chile powder
1/4 teaspoon salt
1 pound sirloin steak, trimmed of fat
Nonstick cooking spray
1 can (10 ounces) diced tomatoes with green chiles, drained
4 flour tortillas
4 lime wedges
Sour cream, optional
Prepare rice according to package directions, omitting salt.
While the rice cooks, combine ground cumin, garlic powder, oregano, chipotle
chile powder and salt; rub mixture over both sides of steak. Spray a broiler pan
with nonstick cooking spray. Place the steak on the broiler pan.
Broil the steak for 4 minutes on each side or until desired degree of doneness.
Remove from broiler, let rest 5 minutes. Cut the steak across grain into thin
Combine rice and tomatoes. Place the beef slices on the tortillas, top with a
squeeze of lime, lettuce and sour cream. Serve with rice mixture.