"Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner and set aside. While rice cooks, prepare the steak."

Pat steaks dry, and season both sides with ¼ tsp salt and a pinch of pepper. "Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes. Transfer steaks to prepared baking sheet. Roast in hot oven until steaks reach a minimum internal temperature of 145 degrees, 10-12 minutes. Rest cooked steaks at least 3 minutes." Reserve pan; wipe clean.

Add cooked rice, beans, half the garlic salt, and mayo to a bowl. Mash slightly and stir to combine. Form into 4 evenly shaped patties. Working in batches, in the same pan over medium high heat, add 2 tsp olive oil. Add patties and cook 3-4 minutes on each side or until evenly crispy. Transfer to a plate. Reserve pan; wipe clean.

In the same pan over medium high heat, add 1 tsp olive oil, corn, and remaining garlic salt. Cook 1-2 minutes. Add salsa and cook 1 minute.

Add sour cream and cholula (to taste) to a bowl until completely combined. Plate dish as pictured on front of card. Bon appétit!