• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water, half the Southwest Spice Blend and 1/8 tsp (1/4 tsp) 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. Reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.

• Meanwhile peel, then thinly cut onion into 1/8-inch thick slices.
• Core, then cut pepper into 1/8-inch thick slices.
• Cut tomato into 1/4-inch pieces.

• Heat a medium non-stick pan (large for 4 servings) over medium-high. 
• While pan heats, pat steak dry with paper towels. Season with remaining Southwest Spice Blend, salt and pepper.
• When hot, add 1/2 tbsp (1 tbsp) oil, then steaks. Cook for 1-2 min per side, until browned. 
•  Remove from heat and transfer steaks to an unlined baking sheet. Roast in the middle of the oven 7-12 min or until cooked to desired doneness.**

• Reheat pan over medium.
• Add 1/2 tbsp oil, peppers, three quarters of the onions, 1 tbsp (2 tbsp) water and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper.
• Cook for 2-3 min, stirring often until tender-crisp. (Tip: if veggies start to burn, reduce heat to medium-low).
• While veggies cook, finely chop remaining onions.

• 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.
• To a small bowl, add tomato, remaining onions, half the vinegar (use all for 4 sercings), 1/8 tsp (1/4 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine. 

• Fluff rice with a fork. Stir in any beef resting juices.
• Divide rice between bowls.
• Top with veggies and steak.
• Drizzle chipotle sauce over top.
• Top with salsa and feta.

If you've opted for double striploin steak, prep and cook the same way the recipe instructs you to prep and cook the regular portion of sirloin steak.