6 thin-cut beef skillet steaks
1 (6 oz.) bag boil-in-bag rice (family size)
1 (28 oz.) can diced tomatoes
1 large whole onion, diced
1 handful cilantro, chopped
4 jalapeno rings, diced
salt and pepper, to taste

NIGHT BEFORE:

In a large bowl mix tomatoes, onion, cilantro and jalapenos. Lay steaks in a large hot skillet slightly oiled. Lightly brown. Remove from heat. Place the steaks in the mix. Cover and place in refrigerator.

NEXT DAY:

Pull out bowl. Slice steaks into strips. Prepare boil-in-bag rice just till done (not too soft).

Heat large skillet with a little oil. Place the well drained rice into the skillet. Begin to brown. Add steaks and vegetable mix. Bring the heat up! Cook for about 10 minutes.

Season with salt and pepper. And enjoy!

Submitted by: Kristina Bowen