• Before starting, preheat th eoven to 450°F. Wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and garlic salt. Cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.

• Meanwhile, pat steaks dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned. 
• Remove from heat and transfer steaks to a parchment-lined baking sheet.
• In a small bowl, combine Enchilada Spice Blend and 1/2 tbsp (1 tbsp) oil.
• Brush steaks with spice-oil mixture.
• Roast in the middle of the oven 5-8 min or until cooked to desired doneness.** 
• When steaks are done, remove from heat and transfer to a plate. Loosely cover with foil and set aside to rest for 2-3 min.

• Meanwhile, core, then cut hot pepper into 1/4-inch slices, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)
• Peel, then cut onion into 1/4-inch slices.
• Cut tomato into 1/4-inch pieces. Season with salt.
• Roughly chop cilantro.

• Meanwhile, reheat the same pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions. Cook for 3-4 min, stirring occasionally, until tender. Season with salt and pepper.

• Season rice with salt, then fluff with a fork. Stir in half the cilantro.
• Thinly slice steaks.
• Divide rice between bowls. Top with veggies and steak.
• Drizzle chipotle sauce and any steak juices from the cutting board over steak.
• Sprinkle remaining cilantro over top.

If you've opted for ribeye steak, prep and cook in the same way the recipe instructs you to prep and cook the sirloin steak.