Flank Steak with Spanish Rice

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)

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.

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.

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.