Spicy Beans and Rice with Zucchini, Baby Spinach and Flank Steak
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Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Got leftover steak and a love of heat? Try this week night kitchen sink creation of rice, beans, onion, garlic, zucchini, spinach and hot sauce.
Ingredients
Rice, Beans and Veggies
  • ½ cup brown rice
  • 1 cup chicken stock or water
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 large or 2 regular sized zucchini, in a ½ inch dice
  • 1-2 cups baby spinach
  • ¼ cup cilantro
  • 1 tsp roasted cumin
  • 1 tsp paprika
  • ⅛ tsp cayenne pepper
  • Salt and Pepper to taste
Flank Steak
  • 1 tbsp of
  • ½ tsp red pepper flakes
  • 2 cloves, chopped
  • leftover grilled flank steak (3/4 lb)
Instructions
  1. Bring ½ cup rice in 1 cup chicken stock or water to boil. Reduce heat and let simmer for roughly 30 minutes (or according to directions on rice).
  2. Meanwhile, saute garlic and onion in oil on medium high heat until garlic browns and onion begins to soften and become translucent.
  3. Add zucchini and increase heat and sauté until zucchini is softened, 12-15 minutes.
  4. Reduce heat to medium and toss in spinach. Saute until wilted, about 1-2 minutes.
  5. Add beans, paprika, cumin, cayenne, cilantro and salt and pepper and toss. Remove from heat.
  6. Add in rice and toss.
  7. Heat a large skillet over high heat and add oil, red pepper flakes and garlic. When garlic begins to brown and oil is sizzling, add steak. Saute for a minute or less on each side.
  8. Serve rice with a few dashes of hot sauce and top with steak.
Recipe by Weekend Table at https://weekendtable.com/2012/10/14/spicy-beans-and-rice-with-zucchini-baby-spinach-and-flank-steak/