You will need: Steak ( I used 2 flank steaks, 1/2 lb each) vinegar, lemon or lime juice, garlic, cilantro, cumin, corn oil, orange juice, jalapeño peppers, coriander, black pepper, chili powder, onion powder, shrimp (about 1.5 pounds), corn, peas, red beans, paprika, turmeric, chicken stock, salt, Sazón con azafrán, rice of your choice, green chilies, ziplock bags

Optional: shrimp, calamari, and baby scallops

Instructions:

• First prepare the marinade
• In a bowl mix 4 tablespoons of minced garlic
• Add 1/3 cup of orange juice
• Add 1/3 cup of lime or lemon juice
• Add 1/3 cup of vinegar
• Add 1/3 cup of oil, I used corn oil
• To a food processor, add 1/3 cup of fresh cilantro and two small jalapeño peppers
• Finely chop the cilantro and jalapeño pepper manually or in the food processor
• Add the chopped cilantro and pepper to the bowl
• Add the seasonings 1 teaspoon of coriander
• Add1/2 tsp of cumin
• Add 1/2 tsp of black pepper
• Add 1 tsp chili powder
• I added some dried onion flakes if not available add 1 tsp of onion powder
• mix everything together until well combined
• I used 2 medium size flank steaks about 1/2 a pound each
• Put the steaks in a Ziploc bag and pour half of the marinade on the steak
• Close the bag and run the steaks in the marinade to ensure that both sides are coated
• Let the steaks in the marinade for at least two hours or refrigerate overnight
• Add 1.5 shrimp, peeled, deveined, and thoroughly washed
• One hour before grilling, pour the second half of the marinade on the shrimp
• Grill steak to your desired doneness
• Once grilled, let the steak rest for five minutes before slicing it
• Arrange the shrimp on skewers and grill it right before serving. It literally takes two minutes of cooking on each side. Take it off the grill as soon as it changes its color to avoid over cooking it
• Now let’s make the rice, in a pot heat some oil
• Add chopped onion, I used one medium yellow onion and one medium red onion
• Cook onion and oil for two minutes
• Dice to jalapeños and add them to the onion mix
• Cook together for two more minutes
• Add the rice I used 2 cups of jasmine rice, and mix it in to ensure that is evenly coated with oil
• Adding seafood is optional. Here I used a mix of shrimp, calamari, and baby scallops
• Add seafood to the rice and mix it in
• I used fire roasted diced tomatoes. If unavailable, add 2 cups of regular diced tomato
• Add them to the mixture
• Add some diced green chilies
• Add red beans
• Add some green peas
• Add some corn
• Give all of the ingredients a good mix
• Add 1 tsp of cumin
• Add 1 tsp turmeric
• Add 1 tsp of paprika
• I used a Mexican seasoning Sazón con azafrán, add 1 tsp
• Add 2 tsps of salt
• Add tsp black pepper
• Add chicken stock
• Add chicken stock to the rice, In the quantity recommended on the package of the type of rice you are using
• Cover and lower the heat and cook until all of the chicken stock is absorbed and the rice is fully cooked, fluff the rice with a fork
• Serve with your favorite condiments
• Enjoy!