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Prepare the Beans: In a sauce pan, heat 1 teaspoon of olive oil over medium high heat. Add the drained pinto beans and season with salt and pepper. Cook for 4 minutes over medium high, lightly mashing the beans against the edge of the pot with the back of your spoon. Add the chicken stock and bring to a boil, mashing most of the beans (leaving some whole). Cook for 10 minutes until thick. Stir in the cayenne powder and sour cream and reduce heat to low. Cover and keep warm for 10 additional minutes.

Cook the Flank Steak: Season the steak liberally with salt and coarsely ground black pepper. In a cast iron skillet, heat 2 tablespoons of peanut oil over high until very hot and shimmering. Add the flank steak and cook without moving for 4-5 minutes (depending on the thickness of your steak). Adjust the heat as necessary, but try to not fuss with the steak too much as 1mg lorazepam vs 1mg xanax sears. Flip and cook an additional 4-5 minutes until the steak reaches your desired level of doneness. Remove from heat, tent with foil, and rest for 10 minutes. Once the steak has rested, slice against the grain into strips. If desired, you can cut each slice of steak into cubes.

Finish the Rice: While the steak is resting, finish the rice. Finely chop the 1/4 cup cilantro and toss with the cooked rice. Stir in the lime juice, cumin, salt and pepper.

To Serve: Divide the cooked rice between bowls and top with the seared steak, roasted vegetables, salsa, and creamy pinto beans. Serve with a sliced avocado and additional lime wedges, if desired. Enjoy!

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