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This homemade Spanish rice recipe is made easy with Mexican-style stewed tomatoes and a little hot sauce. It's served with broiled flank steak that has been seasoned with a chili powder, cumin, and cinnamon rub. This recipe takes little time to prepare and is full of flavor.
Ingredients
1 14-1/2-ounce can Mexican-style stewed tomatoes
1-3/4 cups water
Several dashes bottled hot pepper sauce
1-1/4 cups long grain rice
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon pepper
Dash ground cinnamon
1 to 1-1/4 pounds beef flank steak
Snipped fresh cilantro or parsley (optional)
Directions
1. In a 2-quart saucepan combine the stewed tomatoes, water, and hot pepper sauce. Bring to boiling. Stir in rice; return to boiling then reduce heat. Cover and simmer for 20 minutes. Remove from heat; let stand for 5 minutes.
2. Meanwhile, combine chili powder, salt, cumin, pepper, and cinnamon. Rub spice mixture into flank steak on all sides. Place steak on unheated rack of broiler pan. Broil steak 3 inches from the heat for 6 minutes. Turn and broil to desired doneness (allowing about 7 to 8 minutes more for medium-rare). Or, grill steak directly over medium coals for 18 to 22 minutes total for medium doneness, turning once.
3. To serve, thinly slice flank steak diagonally across the grain. Fluff rice with a fork. Serve steak slices over rice; sprinkle with cilantro or parsley, if desired. Makes 4 to 6 servings.
Recipe source BHG.com
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