Rating: 4.33 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

To lighten up things without leaving you hungry, Kevin ditches the tortilla but keeps the rice. Extra veggies ramp up the fiber and antioxidants in every bite.

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary test

hands-on:
25 mins
total:
1 hr 25 mins
Servings:
4
Yield:
7 cups
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Ingredients

Ingredient Checklist
Steaak Marinade:
Rice Mixture:
Garnish:

Directions

Instructions Checklist
  • Place steak in a resealable plastic bag or a large bowl. In a small bowl mix together cilantro, soy sauce, Worcestershire sauce, orange juice, 1 Tablespoon garlic, 1 Tablespoon olive oil, the cumin, and a pinch black pepper. Pour over steak, seal bag, and refrigerate 1 hour. (For most flavorful results, marinate 5 hours or overnight.)

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  • Heat an extra-large skillet over medium-high. Add 1 Tablespoon olive oil, the remaining 2 Tablespoons garlic, the onion, and bell peppers. Cook 3 to 5 minutes or until onions turn slightly brown and translucent and edges begin to sear.

  • Add rice, black beans, and enchilada sauce to skillet; cook 2 to 3 minutes. Remove mixture from skillet.

  • Set same skillet over high. Once hot, coat with olive oil cooking spray; add steak. Cook about 5 minutes, stirring and cooking to desired doneness.

  • To assemble bowls: Add a portion of rice mixture to bowl; top with some steak. Add avocado, grape tomatoes, and chopped cilantro; serve with lime wedges. Serves 4.

Nutrition Facts

547 calories; fat 19g; cholesterol 62mg; saturated fat 6g; carbohydrates 57g; mono fat 10g; poly fat 2g; insoluble fiber 7g; sugars 5g; protein 37g; vitamin a 1249.6IU; vitamin c 69.3mg; thiamin 0.5mg; riboflavin 0.6mg; niacin equivalents 13.9mg; vitamin b6 0.8mg; folate 62.6mcg; vitamin b12 3.3mcg; sodium 626mg; potassium 1052mg; calcium 60mg; iron 4.8mg.
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