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1
Preheat oven to 350 degrees F.
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2
In a medium bowl, combine rice, steak, half the cheese, chili seasoning, 2 tablespoons enchilada sauce, and cilantro.
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3
Evenly distribute the mixture between 8 tortillas and roll up.
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4
Cover the bottom of an oven-proof baking dish with about a 1/4 cup of the enchilada sauce.
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5
Place rolled enchiladas in a single layer in the baking dish and top with the remaining enchilada sauce and cheese.
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6
Bake in the preheated oven until cheese melts and enchiladas are heated through, about 15 minutes.
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7
Remove from oven and serve with sour cream, if desired.
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8
Heat oil over medium heat in a medium sauce pot.
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9
Add garlic, and rice and saute for 2 minutes until rice is toasted.
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10
Add 2 1/4 cups water, chili seasoning and season with a pinch of salt and pepper and bring to a boil.
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11
Cover, reduce heat to low and simmer for 15 minutes.
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12
Remove to a baking sheet and let cool.
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13
In a large bowl combine onion, yellow pepper, cooled rice, beans, vinegar and cilantro.
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14
Mix well and serve with steak.
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15
In a resealable plastic bag combine onions, garlic, lemon juice, beer, vinegar and chili seasoning.
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16
Massage the back to mix the ingredients.
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17
Place the steak into the bag, squeeze the air out and seal.
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18
Marinate in refrigerator for at least 4 hours, or overnight but no more than 18 hours.
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19
Set up grill or grill pan over medium-high heat.
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20
Oil grate when ready to start grilling.
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21
Let steaks stand at room temperature for 20 to 30 minutes before grilling.
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22
Remove steak from marinade.
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23
Place on hot, oiled grill and cook 4 minutes per side for medium rare (145 degrees F).
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24
Pour the marinade into a large skillet over medium heat.
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25
Reduce by a half or until thickened, about 10 to 15 minutes
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26
Transfer steaks to a cutting board and let rest for 5 minutes before cutting.
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27
Slice steak across the grain and serve with Zesty Rice Salad and reduced marinade.
