(NAPSA)—Asa child, I learned to cook by following my Grandma around in the kitchen. Without her, I don’t think I would be a chef today. The bond we shared in the kitchen changed mylife and is a bond I hope all kids can share with a loved one. Mydesire to create family bonds and spread the love created through cooking is a key reason why I’ve returned to partner with the UNCLE BEN’s ae Grilled Steak & Vegetable Tacos Brand and the 2014 Ben’s Beginners” Cooking Contest. with Cilantro Lime Rice can be a the chance to inspire children across the country by sharing a passion that wasinstilled in me as a child. This year, the opportunity is even bigger. The UNCLE BEN’s Brand is giving awayfive prize packages that include $15,000 2 small onionscut into slices but not separated into rings 16 flour or corn tortillas \% cup fresh cilantro, chopped 1 lime, juiced 1 Thsp. butter 2 cups Jack cheese, shredded Hot sauce as needed Last year, the contest gave me cash, a $30,000 cafeteria makeover and a hometowncelebration. To enter, parents simply submit a video with their child, in grades K-8, preparing a rice-based dish and discussing their experience cooking together. They then need to upload the video by Oct. 10, 2014 at www.unclebens.com. Tm a firm believer that cooking in the kitchen is about more than creating delicious dishes. It’s about strengthening relationships, finding a love for food and mostof all, having fun. The Ben’s Beginners” Cooking Contest gives kids a chance to experience all these things. Help me in spreading the word and inspiring the next generation to cook healthy andbe happy! Grilled Steak & Vegetable Tacos with Cilantro Lime Rice Ingredients: 1 bag UNCLE BEn’s* Boil-InBag Rice 1 2-lb. sirloin steak 1 tsp. chili powder 2 tsp. salt 1 tsp. black pepper \Y% cup vegetable oil 4 medium red peppers, cored, seeded and cut into 4 grillable pieces 2 small zucchini cut into grillable flat strips 2 small yellow squash cut into grillable flat strips winner at your family table. Instructions: 1.Season steak with salt, pepper and chili powder and rub with oil. 2.Grill steak, peppers, onion, zucchini and yellow squash on preheated outdoor grill until meat is cooked to medium, and onion and vegetables have softened and lightly charred. 3.Set meat and vegetables aside and keep warm. 4.Cook bag of rice according to package instructions. 5. While rice is cooking, grill tortillas until warm, pliable and lightly toasted. Keep warm. 6.Slice meat and vegetables into thin strips. 7.When rice is finished cooking, add in 1 Tbsp butter, chopped cilantro and lime juice. Mix well. 8.Assemble tacos with steak, vegetables andrice. 9.Top each taco with shredded Jack cheese and hot sauce as desired. Marcus Samuelsson is the Ethiopian-born and Swedishraised chef of Red Rooster Harlem in NYC. He has appeared on “Top Chef,” “Chopped” and “The Taste” and can currently be seen on “The Feed” on The FYI Network.
