Mexican Beef Soup over Rice

My Wednesday job requires me to cook for about 100 people. It's for a church so I need to stay within a strict budget. Which can sometimes be tricky. I want to cook dishes that are yummy and maybe something they wouldn't normally eat but those things can sometimes come with a higher price tag. I mean, hot dogs and chips are inexpensive, but they can easily make that themselves at home. And I like making things they have never tried before but I have to remember not to go too crazy or else no one will show up!! There is a darling older gentleman who acts all tough and turns his nose up and complains about what I make but you can guarantee he comes back for 3rds....

(If you have are one of my wonderful Wednesday night diners, I did *not* use the spicy peppers, cilantro or parsley. I do when I make it at home.)

Mexican Beef Soup with Rice (roughly 6 servings)

adapted from Rachel Ray's 2,4,6,8 cookbook

2 cups uncooked rice

1 tbsp lemon pepper seasoning

@ 2 tbsp chili powder

@2 tbsp ground cumin

1 tbsp coriander

4 tbsp oil- divided

2- 2 1/2 lbs flank steak or other cut** (doesn't have to be expensive- cheap works great!)

1 large onion (red or white depending on your preference)

1 bell pepper, sliced thinly or chopped

2 jalenpeno or other spicy pepper (optional)

3 tbsp minced garlic

salt and pepper

6 cups chicken stock

1/4 cup lime juice

fresh cilantro and parley, @ a handful chopped of each

**I have never made this with chicken but I think it would be delicious. Use boneless skinless breasts in place of steak.

- Prepare rice according to package directions (this is usually 2 cups water for every 1 cup rice) and add lemon pepper seasoning to water.

-Mix chili powder, cumin and coriander in small bowl together.

-Rub onto steak. The more the better!

-As that sits, I usually chop my peppers and onions.

-In a large stock pot, heat 2 tbsp oil. Add garlic. Stir for 1-2 minutes. Add onions and peppers. You only want to cook these until slightly limp. I also usually hit these with a little more chili powder and salt and black pepper.

-While that is cooking, in a frying pan or grill pan (you can also grill this on an outdoor grill), on med-high heat the other 2 tbsp oil. Add steak and cook until dark on each side. Meat will be pink on the inside- this is OK- it will finish cooking in the broth! Set meat aside for about 5 minutes.

-Add chicken stock to stock pot and onion mixture. Simmer for about 30 minutes.

-This is my kitchen set up at the church. A giant cook stove and 3, yes 3!!! ovens! There you see the steak cooking, 2 pots of broth and a big pot of rice.

-While the broth simmers, slice steak thinly and set aside. Its OK for this to cool completely- once again, the hot broth will warm it up. A good bit of meat juice will accumulate- I just pour this into the pot with the broth.

-Just before serving, add lime juice to broth.

-To serve, put a generous serving of rice in a soup bowl, top with sliced steak and ladle hot broth on top- make sure to serve broth from the bottom of the pot as the onion mixture will sink to the bottom. Garnish with parsley and cilantro.

YUMMY YUMMY

One of the many things I love about this dish is how easy it is. Add a salad and some bread or maybe some chips and salsa or guacamole and you have a very inexpensive meal that tastes wonderful. My family can eat off of this few a couple of days easily. I combine any leftover meat and broth and stick in the freezer. Later when I need a quick meal, all I have to do is make some rice and reheat the broth!