Categories: Mexican
Ingredients
- 1/4 oz. Cilantro
- 1 Yellow Onion
- 1/2 cup Jasmine Rice
- 1 Roma Tomato
- 1 Lime
- 1 Green Bell Pepper
- 10 oz. Sliced Ribeye Steak
- 2 Large Flour Tortillas
- 11/2 Tbsp. Smoky Chile and Cumin Rub
- 1 oz. Sour Cream
Directions
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Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Bring a small pot with jasmine rice and 1 cup water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Mince cilantro, leaves and stems, while rice cooks. Remove from burner and stir in half the cilantro (reserve remaining for pico de gallo). Cover and set aside. While rice cooks, prepare ingredients.
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Core tomato and cut into ¼" dice. Halve and peel onion. Slice half into thin strips and cut other half into ¼" dice. Zest and halve lime. Cut one half into two wedges and juice the other half. Stem, seed, and slice green bell pepper into ¼" strips. Combine tomato, diced onion (to taste), 1 tsp. lime juice, 1 tsp. lime zest, remaining cilantro, and a pinch of salt and pepper in a mixing bowl.
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Make two loosely-packed, softball-sized balls out of foil, each about 5-6" in diameter. Place foil balls on prepared baking sheet and lay a tortilla over each. Coat tortillas with cooking spray. Bake until golden brown and crispy, 5-10 minutes. Remove from oven and let cool. While tortilla bowls bake, cook ribeye steak strips.
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Pat ribeye steak strips dry. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add ribeye steak slices to hot pan and cook undisturbed until well-browned on one side, 2-4 minutes. Transfer to a plate. Ribeye steak strips will finish cooking in a later step. Reserve pan; no need to wipe clean.
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Return pan used to sear steak to medium-high heat and add 1 tsp. olive oil, onion slices, and green pepper slices to hot pan. Stir occasionally lightly browned and tender, 4-6 minutes. Add steak and any accumulated juices, ½ cup water, and seasoning blend to pan. Bring mixture to a simmer and stir constantly until liquid as thickened slightly, 2-3 minutes. Remove from burner, stir in cooked rice, and season with ¼ tsp. salt and a pinch of pepper. Plate dish as pictured on front of card, garnishing with sour cream and serving lime wedges on the side. Bon appétit!