South Western Beef Rice Bowl

INGREDIENTS

  • 2 teaspoons salt

  • 1 1/2 teaspoons ground cumin

  •  3/4 teaspoon ground coriander

  • 1/2 teaspoon black pepper

  •  1/8 teaspoon cayenne pepper

  •  4 (5- to 6-oz.) Beef cutlets

  •  2 teaspoons olive oil

  • Parboiled long-grain white rice

  • olive oil

  • chopped red and green  jalapeño pepper

  •  1/4 cup finely chopped red onion

  •  1 cup chopped sausages

  • 2 garlic cloves, minced

  •  3 tablespoons chopped fresh cilantro

  •  1 teaspoon lime zest plus 1 1/2 lime juice

  • Chef Stone's Secret Spice™️

METHOD

  1. Stir together 1 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne pepper in a small bowl. Rub each beef  cutlet with 1/2 teaspoon olive oil. Rub each cutlet evenly with salt mixture. Chill 1 to 24 hours. 

  2. Cook chicken cutlets in 1 tablespoon hot oil in a large nonstick skillet over medium-high until done and golden brown, 4 to 6 minutes on each side. Transfer to a plate

  3. Add 1 tablespoon olive oil to skillet. Cook chiles and onions until tender, about 4 minutes. Sprinkle mixture with remaining 1 teaspoon salt, 1/2 teaspoon cumin, 1/4 teaspoon coriander, secret spice and 1/4 teaspoon black pepper. Add sausage and garlic, and cook 1 minute.

  4. Add 1 tablespoon olive oil, and stir in rice; cook, stirring until thoroughly heated, about 3 minutes. Remove from heat, and stir in cilantro, lime zest, and lime juice. Serve with cooked beef

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