Chipotle-Spiced Steak with
Garlic Yellow Rice

PREP TIME: 30 min. plus refrigerating

MAKES: 6 servings

What You Need

Make It

  • RUB Adobo seasoning onto both sides of steak. Refrigerate 30 minutes.
  • HEAT oil in large nonstick skillet on medium heat. Add onions and garlic; cook 5 minutes or until crisp-tender, stirring frequently.
  • MEANWHILE, bring water to boil in small saucepan on medium heat. Add contents of rice mix; return to boil. Cover; cook on low heat 25 minutes or until water is absorbed and rice is tender. Stir in onion mixture.
  • CHOP chipotle pepper finely; place in small bowl. Add sour cream, barbecue sauce and 1½ tsp. of the reserved adobo sauce; mix well. Refrigerate until ready to use.
  • HEAT grill. Grill steak 5 to 7 minutes on each side or until medium doneness (160ºF), brushing with remaining 1 Tbsp. reserved adobo sauce for the last minute of grilling on each side. Remove meat from grill; let stand 10 minutes.
  • CUT steak across the grain into thin slices. Serve with rice mixture and sour cream sauce.
  • Serving Suggestion:Serve sliced steak on grilled Italian bread. Cut Italian bread into ¾-inch-thick slices; brush both sides lightly with olive oil. Rub bread with cut edge of raw garlic clove. Grill on both sides until golden brown. Spread with some of the sour cream sauce; top with sliced meat. Serve as open-face sandwiches with GOYA® Rice & Black Beans on the side.
  • Note:This spicy sour cream sauce is also great when used as a sandwich spread, topping for hot baked potatoes or dipping sauce for onion rings or french fries.
Nutrition Info Per Serving
Calories 400
Total fat 15g
Saturated fat 6g
Cholesterol 85mg
Sodium 790mg
Carbohydrate 40g
Dietary fiber 2g
Sugars 8g
Protein 25g
Vitamin A 20%DV
Vitamin C 10%DV
Calcium 8%DV
Iron 20%DV
Discover more products from Kraft & Goya
Discover more products from Kraft & Goya