Cookbook index: Mexican Food
Prep time: 25 minutes
Cook time: 20 minutes
Chill time: 2 hours
Ready in: 2 hours, 45 minutes
This bowl is a mess-free way to enjoy all the flavours of a steak burrito. Serve topped with shredded Monterey Jack cheese, salsa, guacamole, sour cream and additional cilantro, if desired.
| Measure | Ingredient |
| 1 lb (454 g) | boneless beef sirloin steak (½-inch/1 cm thick), thinly sliced |
| 2 tbsp (30 mL) | minced canned chipotle peppers in adobo sauce |
| 3 tbsp (45 mL) | fresh lime juice |
| 2 tsp (10 mL) | each ancho chili powder and cumin |
| 1½ tsp (7 mL) | salt |
| 3 tbsp (45 mL) | olive oil |
| 1 | sweet red pepper, thinly sliced |
| 1 | red onion, thinly sliced |
| 4 tsp (20 mL) | minced garlic |
| 3 cups (750 mL) | hot cooked PC® Brown Basmati Rice |
| 1 cup (250 mL) | rinsed drained PC® Blue Menu™ Black Beans |
| ½ cup (125 mL) | passata (bottled strained tomatoes) |
| ½ cup (125 mL) | chopped fresh cilantro |
1. Stir together steak, chipotle peppers and half each of the lime juice, chili powder, cumin and salt in large bowl. Cover and refrigerate 2 hours.
2. Heat 1 tbsp (15 mL) oil in large non-stick skillet over medium-high heat; cook steak, turning once, until browned, 3 to 4 minutes. Transfer to plate.
3. Wipe skillet clean. Heat 1 tbsp (15 mL) remaining oil over medium-high heat; cook sweet pepper and onion, stirring occasionally, until light golden, 4 to 6 minutes. Transfer to same plate.
4. Wipe skillet clean. Heat remaining 1 tbsp (15 mL) oil over medium heat; cook garlic and remaining chili powder, cumin and salt, stirring, until fragrant, about 1 minute. Stir in rice, black beans, passata and 1 cup (250 mL) water; bring to a simmer. Stir in beef mixture, cilantro and remaining lime juice.
Makes 6 servings.
Per serving: 420 calories, fat 19 g (6 g of which is saturated), sodium 730 mg, carbohydrate 38 g, fibre 5 g, sugars 2 g, protein 21 g
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