1 (14 1/2-ounce) can Mexican-style tomatoes, undrained
How to Make It
Prepare rice according to package directions, omitting salt and fat, to make 4 cups cooked rice.
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.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add meat; stir-fry 4 minutes or until browned.
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.
Place 1 cup rice on each of 4 plates; top evenly with meat mixture.
Got this recipe from the Cooking Light 5 Ingredient 15 Minute cookbook. Used fresh vegetables instead of frozen. This was a huge hit with the family. Great flavor and really easy to make. This has become part of the regular dinner rotation meals.
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