Sliced Chili Rubbed Flank Steak On Spicy Rice With Shrimp And Guacamole Stacks Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 cup crumbled queso Asadero

Cooking spray or oil to coat grill or grill pan

1/2 lemon

1 cup white rice

2 tablespoons tomato paste

1 small red onion, thinly sliced

1 jalapeno pepper, seeded and chopped

2 tablespoons finely chopped cilantro leaves or flat-leaf parsley

2 ripe beefsteak tomatoes, sliced

1 pound small to medium shrimp, peeled and deveined

2 to 2 1/4 pounds flank steak

1/2 red bell pepper, chopped

1 1/2 tablespoons grill seasoning, a palm full and a half

2 Hass avocados, halved, scooped from skin and sliced


1 lime, zested

2 teaspoons hot sauce, eyeball it

1 small onion, chopped

2 cups chicken stock

2 cloves garlic, chopped

1 tablespoons dark Mexican chili powder, a palm full

2 tablespoons butter

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