Tex-Mex Pepper Steak

• 2 regular-size bags boil-in-bag rice
• 3/4 pound flank steak
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• Cooking spray
• 1 (16-ounce) package frozen pepper stir-fry
• 1 (14 1/2-ounce) can Mexican-style tomatoes, undrained

1. Prepare rice according to package directions, omitting salt and fat, to make 4 cups cooked rice.
2. While rice cooks, slice steak in half lengthwise; slice each half diagonally across grain into 1/4-inch-thick slices. Combine chili powder, cumin, and salt in a zip-top plastic bag; add meat. Seal bag, and shake until meat is well coated.
3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add meat; stir-fry 4 minutes or until browned.
4. Remove meat from skillet, and set aside; wipe drippings from skillet with a paper towel. Coat skillet with cooking spray; place over medium heat until hot. Add pepper stir-fry; stir-fry 2 minutes or just until tender. Add tomatoes; bring to a boil. Cook 2 minutes, stirring occasionally. Return meat to skillet; cook until thoroughly heated. Remove skillet from heat.
5. Place 1 cup rice on each of 4 plates; top evenly with meat mixture.

regularsize bags boil, flank steak, chili powder, ground cumin, salt, cooking spray, frozen pepper, tomatoes

Taken from www.myrecipes.com/recipe/tex-mex-pepper-steak (may not work)