Mexican Steak & Salsa Rice



  • 1 Tbsp. Butter
  • 1 lb. boneless sirloin steak, sliced
  • 1/2 cup sliced red onion
  • 2 cups Mexican Rice
  • 1 ear corn, kernels removed (about 1 cup)*
  • 1 large tomato, seeded and chopped (about 1 cup)
  • 1 Scoop JD's Salsa mix ( Mild or Hot )

Melt Butter in large nonstick skillet over medium-high heat and cook steak and onion, stirring occasionally, until steak is desired doneness, about 4 minutes. Remove and set aside.
Prepare Mexican Rice in same skillet according to package directions and adding 1 scoop of JD’s Salsa Mix. stir in the corn during the last 5 minutes of cook time.
Stir in steak, onions and tomato. Garnish, if desired, with chopped fresh cilantro.
*1 cup frozen corn may be substituted for fresh corn.
TIP: Also delicious with cooked sliced flank steak.

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