Directions

blank

1. Pat dry the steak.

2. Rinse and drain the white rice.

3. Slice the onions and sweet peppers.

4. Half the tomatoes.

5. Chop cilantro.

blank

1. In a saucepan, combine the rice, 1.2 cups of water, a pinch of salt, and 1 scoops of Holy Carnitas FLAVRBOMBS™.

2. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until tender.

3. Fluff the cooked rice with a fork, add tomatoes, cilantro and set aside.

blank

1. Heat a skillet over medium-high heat.

2. Season beef with olive oil, pinch of salt and sear for 3-5 minutes on each side or until browned.

3. Remove beef from the heat, add 2 scoops of Holy Carnitas FLAVRBOMBS™ and set aside in a covered container to rest.

blank

1. In a mixing bowl, season the vegetables with 2 scoops of Holly Carnitas FLAVRBOMBS™.

2. Heat 1 tbsp of olive oil and sauté the vegetables for about 5-8 minutes until they are tender and caramelized.

blank

1. Slice the beef.

2. Plate the Mexican rice followed by the vegetables and the sliced beed on the top.

3. Enjoy the rich and complex flavors brought together by the Holy Carnitas FLAVRBOMBS™.