|2 tablespoons of extra virgin olive oil, divided|
|1 pound boneless sirloin, cut into thin strips|
|1 pkg of pre-sliced onion and peppers mix from the produce section (I HATE CUTTING ONIONS!)|
|1 package ZATARAIN'S® Spanish Rice|
|1 1/2 cups water|
|1 can (14 1/2 ounces) diced tomatoes - flavored with chilies, undrained|
|6-8 whole wheat tortillas|
Assorted toppings, such as sour cream, salsa and shredded cheese|
1. Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add beef; cook and stir 3 to 5 minutes or until meat is no longer pink. Transfer beef to medium bowl. Heat remaining 1 tablespoon oil in skillet. Add vegetables; cook and stir 4-5 minutes or until tender-crisp. Add to beef in bowl. Keep warm.
2. Stir Rice Mix, water and tomatoes into skillet. Bring to boil. Reduce heat to low; cover and simmer 25 minutes or until most of the water is absorbed and rice is tender.
3. Return beef and vegetables to skillet; cook and stir until heated through. Serve in warmed tortillas with assorted toppings, if desired.