Southwestern Flank Steak with Rice

1 small can (about 14 ounces) stewed tomatoes
1 ¾ cups water
¼ teaspoon hot pepper sauce
1 ¼ cups uncooked white rice
1 pound beef flank steak
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon ground cumin
Dash of freshly ground black pepper
Dash of ground cinnamon
2 tablespoons chopped fresh parsley

In 2-quart saucepan, stir together stewed tomatoes, water, and hot pepper sauce. Over high heat, bring to a boil. Stir in uncooked rice and return to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Remove saucepan from heat and allow rice to stand while you prepare steak.

Preheat broiler. Trim any visible fat from steak and score it lightly on both sides with a sharp knife. In small bowl, stir together chili powder, salt, cumin, black pepper, and cinnamon. Rub this mixture into both sides of steak. Place steak on unheated rack of a broiler pan. Broil 3 inches from heat source for 6 minutes. Turn steak and broil about 8 minutes more for medium-rare. If you like your meat well done, continue to broil for 1 to 2 minutes more.

Remove steak to a serving platter and allow to stand for 5 minutes. With sharp knife, thinly slice steak diagonally across the grain. Fluff rice with a fork, sprinkle with chopped parsley, and serve with steak.

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