Steak & Black Bean Chili with Jalapeno Rice

Ingredients

RICE
1 cup uncooked Riceland Extra Long Grain Rice
2 cups beef broth
1/2 to 1 jalapeno pepper, seeds and veins removed, finely chopped

CHILI
2 Tbsp. vegetable oil, divided
1 lb. boneless beef sirloin steak, cut into 3/4-inch cubes
1 cup chopped onion
1 cup chopped red bell pepper
2 tsp. minced fresh garlic
2 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. dried oregano leaves
1 1/2 cups beef broth
1 can (8 oz.) tomato sauce
1 can (15 oz.) black beans, rinsed and drained
1/2 tsp. salt
Shredded Cheddar cheese, sour cream, chopped green onions

Preparation

In medium saucepan, combine rice, beef broth and jalapeno pepper. Stir lightly; bring to a rolling boil and reduce heat to simmer (low boil). Cover with tight-fitting lid and simmer 15 minutes. Remove from heat; keep warm. In large saucepan, heat 1 Tbsp. oil over medium-high heat. In 2 batches, add steak and cook until browned, about 5 minutes, stirring occasionally. Remove to plate or bowl; set aside. Add remaining 1 Tbsp. oil to saucepan and heat over medium heat. Add onion, bell pepper and garlic. Cook and stir about 5 minutes or until onion is tender. Return steak to saucepan. Add chili powder, cumin and oregano. Cook and stir 1 minute. Add beef broth and tomato sauce; mix well. Bring to a boil; reduce heat to simmer. Cover and simmer 15 minutes. Add black beans and salt; cook and stir until heated through. Spoon rice mixture into individual serving bowls. Top with chili and serve with shredded cheese, sour cream and chopped green onions. (From our "Rice Sensations" cookbook)