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Spicy Steak and Rice

Prep time 5 mins
Cook time 25 mins
Yield 4 Servings


  • 1 cup long-grain rice
  • 1 cup frozen peas, thawed (4 oz.)
  • 1 cup frozen corn, thawed (4 oz.)
  • 1 skirt steak (about 1 1/4 lb.)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper
  • 2 tablespoons olive oil

Nutrition Information

  • calories 506
  • fat 18 g
  • satfat 5 g
  • protein 34 g
  • carbohydrate 48 g
  • fiber 3 g
  • cholesterol 71 mg
  • sodium 404 mg

How to Make It

  1. Put rice in a medium saucepan and add 2 cups salted water. Bring to a boil over medium-high heat. Reduce heat to low; cover and simmer for 15 to 20 minutes. Fluff with a fork, stir in peas and corn; cover to keep warm.

  2. Mix cumin, coriander, salt and pepper in a small bowl. Cut steak into 3 large pieces. Rub spice mixture all over steaks, using hands to work seasoning into flesh as deeply as possible.

  3. Heat oil in a large skillet over medium-high heat. Add steak; cook until outside is browned and center is pink, 4 to 5 minutes per side. Remove to a cutting board and let rest about 5 minutes.

  4. Slicing against grain, cut steak into 1/4-inch-thick slices. Serve with rice.