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    Mexican Steak with Beans & Rice

    Source of Recipe


    List of Ingredients

    • 4 sirloin steaks or rib eye steaks
    • 1-1/2 t. chili powder
    • 1 t. ground cumin
    • 1/2 t. sugar
    • 1/2 t. salt
    • 1/4 t. black pepper
    • 1/2 c. reduced-sodium beef broth
    • 1 onion, sliced
    • 2 gloves garlic, minced
    • 1 (15 oz.) can pink beans, rinsed and drained
    • 2 T. reduced fat sour cream
    • 3 c. cooked white rice


    1. Trim any fat from steaks.
    2. Combine chili powder, cumin, sugar, salt and pepper; pound into both sides of steaks. Broil or grill steaks 6 to 8 minutes turning halfway through cooking. Set aside and keep warm.
    3. Meanwhile, heat 1/4 cup beef broth in skillet over medium heat. Add onion and garlic; cook until tender. Add remaining broth and beans. Bring to a boil. Reduce heat; simmer 6 minutes. Remove from heat. Stir in sour cream and rice.
    4. Serve with steak.




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