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" Recipe Courtesy of Rocco Gets Real; Meredith Corporation \u00A9 2008. Makes 4 servings 3 1/2 cups low-sodium, organic free-range chicken broth Nu-Salt\u00AE and freshly ground pepper 1 cup short-grain brown rice 1 tablespoon Bertolli\u00AE extra virgin olive oil 12 Anaheim peppers Four 5-ounce portions lean beef tenderloin Nonstick cooking spray 1 Vidalia onion, thinly sliced 5 cloves garlic, chopped 3 tablespoons balsamic vinegar 3 tablespoons cornstarch 1/2 cup Trader Joe&amp;#039;s\u00AE Organic Marinara Sauce (no salt, fat free)  1/2 cup evaporated fat-free milk Pinch cayenne 1/2 cup chopped fines herbs (a mix of parsley, chives, tarragon, and chervil)  1. In a medium saucepan, bring 2 cups of the chicken broth to a boil over high heat. Season with Nu-Salt\u00AE; add rice. Cover and turn heat down to low. Cook until rice is tender and liquid is absorbed, about 1 hour. Fluff rice with a fork. Toss with oil; cover.  2. In a well-ventilated area, heat a grill pan over medium-high heat. When pan is hot, place peppers on it (if your grill pan isn&amp;#039;t large enough to accommodate all of the peppers, do this in stages). Grill peppers, turning occasionally, until pepper skins are charred, about 12 to 15 minutes. Place peppers in a bowl and cover with plastic wrap for about 7 minutes to steam off skin.  3. Trim the tops and bottoms off peppers. Cut a slit down one side of each pepper; open it up. Scrape out the seeds and membranes with a knife. Turn the pepper over and scrape off as much of the charred skin as possible. Cut the flattened peppers, from top to bottom, into wide strips. Cut each strip into 1/2-inch-thick strips.  4. Heat a large saut\u00E9 pan over medium-high heat. Season steaks with Nu-Salt\u00AE and pepper. Spray pan with cooking spray. Cook steaks until golden brown, about 4 minutes per side. Remove from pan; cover lightly with foil.  5. Spray pan again with cooking spray; add onions. Cook and stir until onions are just tender, about 5 minutes. Add garlic; cook and stir for 1 minute. Add vinegar and deglaze pan, scraping bits that are stuck in pan.  6. Add 1 cup of the chicken broth; bring to a simmer. Mix the remaining 1/2 cup chicken broth with cornstarch. Whisk into the pan. Stir in the marinara and evaporated milk; bring to a simmer. Add peppers and cayenne; simmer until vegetables are tender, 3 to 4 minutes.  7. Return beef to the pan to reheat, about 2 minutes. Stir in herbs. Serve with rice. "^^<http://www.w3.org/2001/XMLSchema#string>
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