semmens
06-10-2003, 07:11 PM
Well this was pretty darn good, especially considering it took about 5 minutes to fix.
I followed the spice measurements exactly and it came out *very* spicy; still not sure if that was the Rotel tomatoes or the chipotle chile pepper, which I had never tried. But like I said, yummy; both dh and I liked it enough to repeat it, and I'm pretty picky that way.
Laura
* Exported from MasterCook *
Mexican Steak with Chile Rice
Recipe By :Cynthia DePersio and Karen Wilcher
Serving Size : 4 Preparation Time :0:00
Categories : beef main dishes
quick & easy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 (1-pound) sirloin steak -- trimmed
Cooking spray
1 (10-ounce) can diced tomatoes and green chiles -- drained
4 lime wedges
Prepare broiler.
Prepare rice according to package directions, omitting salt.
While rice cooks, combine ground cumin, garlic powder, oregano, chipotle chile powder, and salt; rub mixture over both sides of steak. Place steak on a broiler pan coated with cooking spray. Broil the steak for 4 minutes on each side or until desired degree of doneness. Cut steak across gain into thin slices.
Combine rice and tomatoes. Serve with beef and lime wedges.
Serving size: 3 ounces beef, 1/2 cup rice mixture, and 1 lime wedge.
Calories 255 (19% from fat); Fat 5.5g (sat 1.8g, mono 2g, poly 0.3g); Protein 26.8g, CARB 22.3g; Fiber 1.8g; Chol 69mg; Iron 4.6mg; Sodium 521mg; Calc 42mg
Source:
"Cooking Light Magazine, April 2003, page 217"
S(formatted by):
"Sue MacDonald"
Copyright:
"© 2003 by Southern Living, Inc."
- - - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with sour cream, shredded lettuce, and flour tortillas to make a weeknight wrap.
NOTES : Chipotle chile powder gives the steak a smoky-hot flavor.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
I followed the spice measurements exactly and it came out *very* spicy; still not sure if that was the Rotel tomatoes or the chipotle chile pepper, which I had never tried. But like I said, yummy; both dh and I liked it enough to repeat it, and I'm pretty picky that way.
Laura
* Exported from MasterCook *
Mexican Steak with Chile Rice
Recipe By :Cynthia DePersio and Karen Wilcher
Serving Size : 4 Preparation Time :0:00
Categories : beef main dishes
quick & easy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 (1-pound) sirloin steak -- trimmed
Cooking spray
1 (10-ounce) can diced tomatoes and green chiles -- drained
4 lime wedges
Prepare broiler.
Prepare rice according to package directions, omitting salt.
While rice cooks, combine ground cumin, garlic powder, oregano, chipotle chile powder, and salt; rub mixture over both sides of steak. Place steak on a broiler pan coated with cooking spray. Broil the steak for 4 minutes on each side or until desired degree of doneness. Cut steak across gain into thin slices.
Combine rice and tomatoes. Serve with beef and lime wedges.
Serving size: 3 ounces beef, 1/2 cup rice mixture, and 1 lime wedge.
Calories 255 (19% from fat); Fat 5.5g (sat 1.8g, mono 2g, poly 0.3g); Protein 26.8g, CARB 22.3g; Fiber 1.8g; Chol 69mg; Iron 4.6mg; Sodium 521mg; Calc 42mg
Source:
"Cooking Light Magazine, April 2003, page 217"
S(formatted by):
"Sue MacDonald"
Copyright:
"© 2003 by Southern Living, Inc."
- - - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with sour cream, shredded lettuce, and flour tortillas to make a weeknight wrap.
NOTES : Chipotle chile powder gives the steak a smoky-hot flavor.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0