INGREDIENTS
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1 pound boneless beef sirloin steak, cut into 3/4-inch cubes
1 tablespoon canola oil
1/4 cup sliced celery
1/4 cup julienned green pepper
2-1/4 cups water
1 package (6 ounces) long grain and wild rice mix
1 small tomato, chopped
2 tablespoons chopped green onion
DIRECTIONS
In a small bowl, combine the garlic powder, thyme and cayenne. Sprinkle over beef.
In a large saucepan coated with cooking spray, cook beef in oil until no longer
pink; drain. Stir in celery and green pepper; cook 2 minutes longer or until
vegetables are crisp-tender. Stir in the water and rice mix with contents of
seasoning packet. Bring to a boil. Reduce heat; cover and simmer for 23-28
minutes or until rice is tender. Stir in tomato; heat through. Sprinkle with
onion.
METHOD
Then I sprinkled the spices over 1 lb. of sirloin steak, cut into cubes. I cooked the steak in 1 tablespoon of oil until no longer pink.
While the steak sizzled, I chopped 1/4 cup of celery and julienned 1/4 cup of green pepper.
Toss the veggies in the skillet and cook for another 2 minutes.
Now for the hard part… dump in 1 package of wild rice mix, the seasoning packet, and the water. Whew. I almost broke a sweat.
Bring the mixture to a boil and then reduce heat, cover, and simmer for 23-28 minutes or until the rice is tender.
Once cooked, toss in a small diced tomato and stir until heated. You’re also supposed to sprinkle with chopped green onion, which, in my opinion, would have been delicious. However, I walked right past the green onions at the corner store (on a mission for milk) not even an hour before I made this and thought to myself, “I’m sure I’ve still got green onions.” I didn’t. Oh well, please imagine this with the green onions.
Dig in!
By Krista’s Kitchen.
Thanks for inspiring us!
You can see the recipe here: cookingwithkrista.blogspot.com
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