Tex-Mex Pepper Steak

Recipe By : Cooking Light

9 Points per serving

2 regular-size bags boil-in-bag rice

3/4 pound flank steak

2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoon salad dressing

base cooking spray

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.

Servings: 4

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

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