Cinco De Mayo:
For this recipe you will need: Cooking time for this recipe is of about 15 minutes.
- Grilled Flank Steak
- 1 cup of Jasmine Rice
- Extra Virgin Olive Oil
- Sliced Peppers (1 medium cup)
- Haricots Verts (1 medium cup)
- Miniña White Corn Tortilla Chips
- Tito’s Black Bean & Corn Salsa
- Primal Kitchen Avocado Mayo
- Cholula Hot Sauce
- Inna Jam Fresno Chili Jam
- Get your ingredients ready.
- Rinse the rice under cold water until the water runs clear.
- Cut the grilled flank steak into thin strips.
Place the rice and 1-1/2 of water in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook until the water is almost absorbed and grains are soft. About 15 minutes.
Let the rice cool for a couple of minutes.
In a mixing bowl, combine the Fresno Chili Jam and Flank Steak. Heat a pan with 1 Tbs of Extra Virgin Olive Oil and then add the meat. Cook until the meat is caramelized.
Put rice in small bowls and display the meat, the haricots, the sliced peppers and 2 Tbsp of the avocados’ mayo on top of the rice. If you would like to have your rice salad spicier add a bit of Cholula. Adjust, if needed, with salt and pepper.
Salad may be served hot, cold or at room temperature.
About the recipe:
With this recipe we want to celebrate Cinco De Mayo, which is a Mexican holiday that celebrates the unlikely victory over French forces at the Battle of Puebla. We selected these products to give you a taste of the Mexican cuisine by creating this delicious rice salad that is made with products that you can find at Shubie’s. The tortilla chips and the salsa are going to be a great appetizer and the rice salad will have the contrast between sweet and sour from the meat and the imported hot sauce from Mexico will give that spicy taste to your entrée.
We selected this products for you because we think that they perfectly match together but you are welcome to choose other ones.