1. In a 2-quart saucepan combine the stewed tomatoes, water and hot pepper sauce. Bring to boiling. Stir in uncooked rice. Return to boiling; reduce heat. Cover and simmer for 20 minutes. Remove from heat; let stand for 5 minutes.2. Meanwhile, trim any separable fat from steak. Combine chili powder, salt, cumin, black pepper, and cinnamon. Rub spice mixture into flank steak on both sides. Place steak on unheated rack of broiler pan. Broil steak 3 inches from the heat for 6 minutes. Turn and boil untol desired doneness. (Allow 7 to 8 more for medium-rare). 3. To serve, thinly slice flank steak diagonally across the grain. Fluff rice with a fork. Serve steak slices over rice. If desired, sprinkle with cilantro or parsley. Makes 4 to 6 servings.
Per serving: 2 Calories (kcal); trace Total Fat; (32% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 184mg SodiumFood Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (211g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 73 (33%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 38.7mg||12 %|
|Sodium 59.2mg||2 %|
|Potassium 346.6mg||9 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 13.3g|
|Protein 21.5g||31 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 220
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!