One Pot Tex-Mex Steak and Rice: A Bold, Flavor-Packed Weeknight Dinner

One Pot Tex-Mex Steak and Rice is a hearty, all-in-one meal featuring tender steak, zesty spices, and fluffy rice cooked together with vegetables for a dish full of bold Southwestern flavors. It’s a convenient and satisfying dinner option with minimal cleanup.

Why You’ll Love This Recipe

• One pot means fewer dishes and faster cleanup
• Full of bold Tex-Mex flavors like cumin, chili powder, and garlic
• Customizable with your favorite vegetables or toppings
• Protein-rich and filling for a complete meal
• Great for weeknights, meal prep, or casual gatherings

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Sirloin steak (or flank/skirt steak)
• Olive oil
• Onion
• Garlic
• Bell peppers
• Long-grain white rice
• Diced tomatoes (canned or fresh)
• Beef broth
• Chili powder
• Cumin
• Smoked paprika
• Salt and pepper
• Lime juice (optional)
• Fresh cilantro (optional for garnish)

Directions

1. Cut steak into bite-sized pieces and season with salt, pepper, chili powder, cumin, and paprika.
2. In a large skillet or Dutch oven, heat olive oil over medium-high heat. Sear steak until browned, about 3–4 minutes. Remove and set aside.
3. In the same pot, sauté onion and bell peppers until softened. Add garlic and cook for 1 minute.
4. Stir in rice, diced tomatoes, and beef broth. Bring to a simmer.
5. Return steak to the pot, reduce heat, cover, and cook for 18–20 minutes, or until rice is tender and liquid is absorbed.
6. Fluff rice, squeeze with lime juice if using, and garnish with cilantro. Serve warm.

Servings and timing

Serves: 4–6
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Swap steak with chicken, ground beef, or chorizo
• Use brown rice (adjust cooking time and liquid as needed)
• Stir in black beans or corn for added texture and nutrition
• Top with shredded cheese, sour cream, or avocado slices
• Add jalapeños or hot sauce for a spicier kick

Storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth or water to loosen. Freeze in individual portions for up to 2 months.

FAQs

Can I use pre-cooked steak?

Yes, add it at the end to avoid overcooking and just warm it through.

Can I use minute rice?

It’s not recommended for this method, as it can become mushy. Use long-grain rice for best results.

How do I make it spicier?

Add jalapeños, crushed red pepper flakes, or chipotle powder.

Can I add cheese?

Absolutely. Stir in shredded cheddar or pepper jack before serving or melt on top.

Is this gluten-free?

Yes, as long as your broth and seasoning blends are certified gluten-free.

What type of steak is best?

Sirloin is ideal for tenderness and flavor, but flank or skirt steak also works.

Can I add beans?

Yes, black beans or pinto beans are great additions for extra protein and fiber.

Will brown rice work?

Yes, but increase the liquid and cooking time—check periodically for doneness.

Can I prep this ahead?

Yes, chop vegetables and marinate steak in advance to speed up cooking.

What should I serve with it?

It’s a complete meal, but tortilla chips, guacamole, or a side salad pair well.

Conclusion

One Pot Tex-Mex Steak and Rice is a satisfying, flavor-packed dinner that delivers comfort and bold taste in every bite. With simple ingredients and one pan to clean, it’s an easy choice for busy nights or laid-back family meals.

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