Mexican Steak with Chile Rice

Mexican Steak with Chile Rice

1 (3 1/2-ounce) bag boil-in-bag long-grain rice

2 teaspoons ground cumin

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon ground chipotle chile powder

1/4 teaspoon salt

1 pound sirloin steak, trimmed of fat

Nonstick cooking spray

1 can (10 ounces) diced tomatoes with green chiles, drained

4 flour tortillas

4 lime wedges

Shredded lettuce

Sour cream, optional

Prepare broiler.

Prepare rice according to package directions, omitting salt.

While the rice cooks, combine ground cumin, garlic powder, oregano, chipotle chile powder and salt; rub mixture over both sides of steak. Spray a broiler pan with nonstick cooking spray. Place the steak on the broiler pan.

Broil the steak for 4 minutes on each side or until desired degree of doneness. Remove from broiler, let rest 5 minutes. Cut the steak across grain into thin slices.

Combine rice and tomatoes. Place the beef slices on the tortillas, top with a squeeze of lime, lettuce and sour cream. Serve with rice mixture.