Ingredients
- 1 tablespoon olive oil
- 1/3 cup finely chopped onion
- 3/4 cup uncooked long-grain rice
- 1 tablespoon tomato paste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1 cup fat-free, less-sodium beef broth
- 1/2 cup water
- 1/4 cup finely chopped fresh cilantro
- 2 tomatillos
- 1/2 teaspoon olive oil
- 1/4 cup chopped seeded poblano chile
- 1/4 cup chopped onion
- 1/2 teaspoon ancho chile powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon salt
- 1 garlic clove, crushed
- 1/3 cup fire-roasted diced tomatoes with green chiles (such as Muir Glen)
- 1/4 cup fat-free, less-sodium beef broth
- 1/2 teaspoon chopped chipotle chile, canned in adobo sauce
- 1/2 (6-inch) corn tortilla, torn into pieces
- 1/4 ounce dark chocolate, chopped
- 1 tablespoon sliced almonds, toasted and finely chopped
- 1 tablespoon unsalted pumpkinseed kernels, toasted
- Cooking spray
- 1 (1-pound) bison flank steak
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Description
MyRecipes Recommends That You Make This Bison Steak With Poblano Mole Recipe From Cooking Light
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