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Yield
4 servings.

How to Make It

Step 1

Prepare rice according to package directions, omitting salt and fat, to make 4 cups cooked rice.

Step 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.

Step 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.

Step 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.

Step 5

Place 1 cup rice on each of 4 plates; top evenly with meat mixture.

Cooking Light 5-Ingredient 15-Minute Cookbook

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