Serves: 6
Prep Time: 25 minutes
Meal Occasion: Lunch, Dinner, Main Dish
Cuisine Type: Caribbean, Latin
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 1 1/2 | lb. flank steak |
| 1 | can pineapple chunks in juice |
| 1 | can mandarin orange segments drained |
| 1 1/4 | cups orange juice divided |
| 1 | tsp. ground ginger |
| 1/4 | cup soy sauce |
| 1/4 | tsp. allspice |
| salt to taste |
Instructions
1. In a small bowl, combine soy sauce, 1/4 cup of the orange juice and ginger.
2. Place mixture and steak in a large plastic food storage bag. Seal bag, turning to coat steak with marinade.
3. Refrigerate steak, turning bag occasionally, 8 to 24 hours.
4. For rice, drain pineapple, reserving juice. Combine remaining 1 cup orange juice and pineapple juice; add enough water to make 2 1/4 cups liquid.
5. In a medium saucepan, combine juice mixture, allspice and salt to taste. Bring to a boil; stir in rice.
6. Cover; reduce heat to low and simmer 20 minutes.
7. Remove from heat and let stand, covered, 5 minutes.
8. Meanwhile, remove steak from marinade; discard marinade.
9. Grill or broil steak 7 minutes on each side for medium or until desired doneness.
10. Cut steak diagonally across the grain into thin slices.
11. Place rice in serving bowl. Gently stir in pineapple chunks and mandarin oranges. Serve with steak.
