Description
One Pot Tex-Mex Steak and Rice is a bold and hearty all-in-one dish made with seasoned steak, rice, and vegetables cooked together with zesty spices for a Southwestern-inspired meal with minimal cleanup.
Ingredients
Units
Scale
- 1 lb sirloin steak (or flank/skirt steak), cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1–2 bell peppers, chopped
- 1 cup long-grain white rice
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1 lime (optional)
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Season steak with salt, pepper, chili powder, cumin, and paprika.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear steak pieces for 3–4 minutes until browned. Remove and set aside.
- In the same pot, sauté onion and bell peppers for 4–5 minutes until softened. Add garlic and cook for 1 minute.
- Stir in rice, diced tomatoes (with juices), and beef broth. Bring to a simmer.
- Return steak to the pot, reduce heat to low, cover, and cook for 18–20 minutes, or until rice is tender and liquid is absorbed.
- Fluff rice with a fork, squeeze with lime juice if using, and garnish with fresh cilantro.
- Serve warm and enjoy.
Notes
- Substitute chicken, ground beef, or chorizo for the steak if preferred.
- Black beans, corn, or jalapeños can be added for extra flavor and nutrition.
- Top with shredded cheese, sour cream, or avocado for a richer finish.
- Use brown rice with extra broth and a longer cook time if desired.
- This dish freezes well in individual portions for future meals.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg