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olive oil onion long grain rice tomato paste ground cumin salt beef broth water fresh cilantro olive oil chile onion ancho chile powder ground cumin salt garlic tomatoes beef broth chipotle chile corn tortilla chocolate almonds unsalted pumpkinseed kernels cooking spray salt freshly ground black pepper
Viewed: 105 - Published at: 4 years agoIngredients
- 1 tablespoon olive oil
- 1/3 cup finely chopped onion
- 3/4 cup uncooked long-grain rice
- 1 tablespoon tomato paste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 cup fat-free, less-sodium beef broth
- 1/2 cup water
- 1/4 cup finely chopped fresh cilantro
- 2 tomatillos
- 1/2 teaspoon olive oil
- 1/4 cup chopped seeded poblano chile
- 1/4 cup chopped onion
- 1/2 teaspoon ancho chile powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon salt
- 1 garlic clove, crushed
- 1/3 cup fire-roasted diced tomatoes with green chiles (such as Muir Glen)
- 1/4 cup fat-free, less-sodium beef broth
- 1/2 teaspoon chopped chipotle chile, canned in adobo sauce
- 1/2 (6-inch) corn tortilla, torn into pieces
- 1/4 ounce dark chocolate, chopped
- 1 tablespoon sliced almonds, toasted and finely chopped
- 1 tablespoon unsalted pumpkinseed kernels, toasted
- Cooking spray
- 1 (1-pound) bison flank steak
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Method
- Heat 1 tablespoon oil in a small saucepan over medium heat. Add 1/3 cup onion to pan; cook 3 minutes or until tender. Stir in rice; cook 4 minutes, stirring frequently. Add tomato paste, cumin, and 1/4 teaspoon salt; cook 1 minute, stirring constantly. Stir in 1 cup broth and 1/2 cup water; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Remove from heat; stir in cilantro. Keep warm.
- Discard husks and stems from tomatillos; chop. Heat 1/2 teaspoon oil in a large saucepan over medium heat. Add poblano, 1/4 cup onion, and tomatillos; cook 10 minutes, stirring occasionally. Stir in chile powder, 1/4 teaspoon cumin, salt, and garlic; cook 1 minute. Stir in tomatoes, 1/4 cup broth, chipotle, and tortilla; cook 5 minutes. Reduce heat; simmer 6 minutes or until vegetables are tender. Add chocolate, stirring until melted; remove from heat. Stir in -almonds and pumpkinseeds. Place mixture in blender. Remove center piece of blender lid; secure lid on blender. Place a towel over opening in lid. Blend until smooth. Keep warm.
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle steak with 1/4 teaspoon salt and black pepper. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut crosswise into thin slices.
