Tag Archives: burrito

Mexican-Style Rice, Beans and Spiced Steak

Last night for dinner I whipped up a series of quick and easy Mexican favorites for dinner. I’m making a concerted effort to use up the abundance of food in my freezer, instead of buying more, so two flank steaks came out of the freezer and were defrosted to contribute to my little fiesta. The result – steak and bean burritos!

20130531-092149.jpg

The burritos are actually made up of several easy recipes. Each of these recipes is a favorite of mine – and they can be used individually or combined to make lots of Tex-Mex favorites! Up first…

20130531-092221.jpg

Quick & Easy Mexican-Style Rice
Serves four.

    – 1 cup uncooked rice (I used brown rice)
    – 1 ¾ cups chicken stock (or water, or a combination of both)
    – ½ cup salsa

Combine the rice, chicken stock and salsa in a pot. Cover and bring to a boil. Cook for 45 minutes or until rice is tender and liquid absorbed. You can add more liquid to the rice if it looks dry during cooking. Because I use brown rice, it takes 45 minutes which isn’t exactly a “quick” recipe per say, but is it quicker than chopping up all the veggies! If you want to make the switch to white rice, it will reduce the cooking time to 20 minutes.

Quick & Easy Spiced Black Beans

20130531-092250.jpg

Serves two to three.

Rinse and drain the black beans (did you know that rinsing canned beans can reduce the sodium levels by up to 40%?!). Combine beans and seasoning in a microwave-safe dish with a tablespoon of water. Microwave on high for 1 to 1 ½ minutes, until heated through. Mix to thoroughly combine.

20130531-092319.jpg

Fajita-Spiced Steak
Serves two to four (depending on serving size).

    – Two medium steaks (flank steak and flat iron are great for this purpose)
    – 3 tablespoons homemade taco seasoning
    – 1 tablespoon garlic powder
    – 1 tablespoon onion powder
    – Salt and pepper, to taste

Let the steaks come to room temperature, and coat in the seasonings (including salt and pepper). Grill to desired doneness. Let the steaks rest, and then slice against the grain.

Serving suggestions:
– Wrapped in tortillas with peppers and onion for fajitas.
– In tortillas with rice and beans (recipes above) for burritos.
– Pressed with cheese in tortillas for steak quesadillas (see my quesadilla recipe).
– Sliced on top of a salad with salsa.
– Make your own “burrito bowl” with rice, beans, and your other favorite toppings.

These recipes can be mixed and matched to make a ton of different Tex-Mex style dinners. And best of all, these recipes are easy to throw together with ingredients you probably already have on hand – no trip to the store necessary! 🙂

Advertisements