Mexican Steak & Rice

I had this amazing steak soft taco for dinner and although I couldn't find the exact recipe off of All Recipes this was pretty much it minus the ginger. I used the marinade for steak and peppers. Served the meat along with some lovely tomato and cilantro rice. So very tasty. Worked great with Jasmin rice. And the slice of pizza you see in the background is for my finicky kids.

INGREDIENTS:

Steak Marinade

• 1/2 c olive oil

• 3 Tbsp Worcestershire sauce

• 1/3 c lime juice

• 3 minced garlic cloves

• 1 Tbsp chili powder

• 1 Tbsp cumin

• 1/2 tsp red pepper flakes

• 1 tsp salt

• 1/2 tsp pepper

• Basic Mexican Rice

Basic Mexican Rice

• 2 Tablespoons Canola Oil

• 1/2 whole Large Onion, Chopped

• 2 cups Long Grain Rice

• 3 cloves Garlic, Minced

• 1 can Rotel Diced Green Chilies And Tomatoes (10 Ounce Can)

• 1 can (14 1/2 oz. size) Whole Tomatoes

• 2 cups Low Sodium Chicken Broth (more If Needed)

• 1 teaspoon Cumin (more To Taste)

• 1 teaspoon Kosher Salt

• Fresh Cilantro, Chopped

DIRECTIONS:
Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some kosher salt and a good teaspoon of cumin--—more if you love cumin flavor! Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.

Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.