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 16-oz pkg frozen pepper stir-fry
1 14-oz can Mexican style tomatoes — undrained
Prepare rice according to package directions, omitting salt and fat, to make 4 cups of rice. 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.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add meat; stir-fry 4 minutes or until browned. 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.
Place 1 cup rice on each of 4 plates; top evenly with meat mixture.
Nutritional analysis per serving, per recipe: 437 calories; 10.9 g. fat; 3.7 g. fiber; 45 mg. cholesterol; 478 mg. sodium
9 POINTS per serving