Tex-Mex Steak and Rice Bowls
Vibrant Tex-Mex bowls with seared steak, jalapeño-infused rice, colorful sautéed veggies, pico de gallo, and creamy avocado. A flavorful, hearty weeknight winner.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Searing and Sautéing
- Cuisine: American
Ingredients
1.5 lbs flank steak
2 cups uncooked long-grain rice
1 jalapeño pepper, minced
1 tbsp olive oil
1 red bell pepper, diced
1 green bell pepper, diced
1 yellow onion, sliced
1 zucchini, diced
1 cup corn kernels
1/4 cup cilantro, chopped
2 tomatoes, diced
2 tbsp lime juice
1 avocado, sliced
1 tsp cumin
1 tsp chili powder
1/2 tsp smoked paprika
Salt and pepper to taste
1 tbsp butter (optional for rice)
Instructions
Rinse rice and combine with jalapeño, 1 tsp salt, 1 tsp oil, 1 tbsp butter, 1 tbsp cumin, 1 tsp chili powder, 1/2 tsp paprika, and 4 cups water in a pot. Bring to a boil, reduce heat, and simmer 20 minutes. Sauté peppers, onion, zucchini, and corn in oil until tender (5-7 minutes). Season steak with salt, pepper, cumin, and chili powder. Sear in a hot skillet 3-4 minutes per side. Let rest 5 minutes before slicing. Mix pico de gallo with lime juice and cilantro. Assemble bowls with rice, veggies, steak, pico de gallo, and avocado.
Notes
Use olive oil instead of butter for halal. Freeze uncooked rice mixture for up to 1 month. Serve with warm tortillas or tortilla chips. Substitute steak with halal chicken or shrimp.
Find it online: https://cookingwithramsay.com/tex-mex-steak-and-rice-bowls/