What you need:
- 2 cups uncooked long-grain rice
- 4 cups chicken broth
- 1 1/2 tsp. salt, divided
- 1/2 tsp. black pepper
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 lb. beef sirloin steak, cubed
- 1 lb. boneless skinless chicken, cut into cubes
- 4 Tbsp. vegetable oil, divided
- 4 Tbsp. unsalted butter, divided
- 1 medium onion, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 2 bell peppers (various colors, your choice), seeded and diced
- 1 jalapeno, seeded and finely diced
- Zest and juice of 2 limes
- 1/2 cup chopped cilantro
- 1 can black beans, rinsed and drained
- Lettuce (iceberg or romaine), chopped
- Assorted toppings: pico de gallo, guacamole, sour cream, queso, salsa, lime wedges
Directions:
- In a saucepan, mix together rice, chicken broth, and 1 tsp. salt. Bring to a boil over medium-high heat. Cover and reduce heat to low. Simmer for 20 minutes until broth has absorbed and rice is fluffy. Set aside and keep warm.
- In a small bowl, mix 1/2 tsp. salt, black pepper, cumin, and chili powder.
- Season steak with half the seasoning mix and chicken with the remaining half.
- Heat 2 Tbsp. oil and 2 Tbsp. butter in a large skillet over medium-high. Place beef in skillet and let it cook for 1 minute. Toss and cook for another minute or two, letting the outside get some color without cooking all the way through. Remove and keep warm.
- Add chicken to skillet and cook for 4 to 5 minutes or until cooked through. Remove and keep warm.
- In the same skillet, add remaining 2 Tbsp. oil and 2 Tbsp. butter. Then add onion, zucchini, squash, and pepper. Saute for a few minutes until golden.
- Meanwhile, stir lime zest and juice and cilantro into the rice.
- Serve rice, veggies, and meat topped with black beans, lettuce, and assorted toppings.
Recipe from The Pioneer Woman Cooks: Dinnertime cookbook