Chili Steak & Rice Wrap | Riceland

Ingredients

• 2 teaspoon ground cumin
• 1 1/2 teaspoon chili powder
• 1 teaspoon black pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground red pepper (cayenne)
• 1 pound boneless beef sirloin steak, ¬3/4 to 1-inch thick
• salt
• 3/4 cup uncooked Riceland Long-Grain White Rice
• 1 1/2 cups beef broth
• 1 teaspoon dried basil leaves
• 1 can (15-ounce) chili beans in chili gravy, heated
• 1 1/2 cups prepared deli coleslaw
• 2 medium tomatoes, each cut into 6 slices
• 6 extra large (10-inch) flour tortillas, heated