• 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 to get tenderloin, prep and cook in the same way the recipe instructs you to prep and cook sirloin.**