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Serves: 8

Prep Time: 50 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: American

Ingredients

1	package UNCLE BEN’S® Long Grain & Wild Rice Sun-Dried Tomato Florentine
2	lb. skirt steak or flank steak
1	green pepper sliced into strips
	juice of 1 lime
1/4	cup fresh cilantro chopped
1	large onion sliced
1	head romaine lettuce chopped
1	ripe avocado diced
2	tsp. cumin separated
1	Tbsp. red wine vinegar
1/4	cup olive oil
	salt and pepper

Instructions

1. Follow the cooking directions on the UNCLE BEN’S® package to cook the rice. While the rice is cooking, heat a grill or broiler. Salt and pepper each side of the meat. Sprinkle 1 teaspoon cumin on both sides as well. In a medium bowl, toss the sliced onion and green pepper with salt and pepper and 1 teaspoon of cumin.
2. Grill or broil the meat and onions and peppers for about 5 minutes on each side. While the meat and rice is cooking, prepare the dressing.
3. Slice an avocado, remove the seed and spoon the insides into a small bowl. Add the lime juice, some salt, cilantro, olive oil and vinegar. Combine well with a fork or potato masher until well combined.
4. To assemble the salad, place a handful of chopped Romaine lettuce on a plate. Top with several heaping spoonfuls of rice mixture followed by a couple slices of onion and peppers. Of course, don’t forget the slices of meat and a generous drizzling of the guacamole dressing.

Nutrition Information for one serving

% Daily Value (DV) is based on a 2,000 calorie diet.