Mexican Steak with Chile Rice
Source: Cooking Light Magazine, April 2003
Servings: 4

1 bag long-grain rice -- boil-in-bag, 3 1/2-ounce
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon chipotle chile powder
1/4 teaspoon salt
1 pound top sirloin steak -- trimmed
Cooking spray
1 can diced tomatoes -- with green chilies, drained
4 lime wedges

Prepare broiler.

Prepare rice according to package directions, omitting salt.

While rice cooks, combine ground cumin, garlic powder, oregano, chipotle chile powder, and salt; rub mixture over both sides of steak. Place steak on a broiler pan coated with cooking spray. Broil the steak for 4 minutes on each side or until desired degree of doneness. Cut steak across gain into thin slices.

Combine rice and tomatoes. Serve with beef and lime wedges.