Mexican-inspired recipes are probably my favorite and this One-Skillet Mexican Steak and Rice recipe was so easy and absolutely delicious. If you are not a big fan of spice, you can easily leave out the serrano peppers or use less of them. Additionally, I highly recommend using the brand Right Rice, it is a 10-minute rice made from vegetables which actually gives it a little more protein than typical rice.
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 18 oz Flank Steak
- ¼ tsp Sea Salt
- ¼ tsp Black Pepper
- 1 Green Bell Pepper sliced, (about 150 grams)
- 1 Red Bell Pepper sliced, (about 150 grams)
- 1 Red Onion sliced, (about 150 grams)
- 2 cloves Fresh Garlic sliced, (about 15 grams)
- 1 Serrano Pepper sliced, (about 15 grams)
- 1¼ cup Water
- ½ tsp Beef Base
- ¼ tsp Ground Cumin
- ¼ tsp Ground Coriander
- ¼ tsp Red Chili Pepper
- ¼ tsp Paprika
- 1¼ cup Right Rice (about 200 grams) any 10-minute rice will work.
- 1 Avocado sliced, (about 120 grams)
- 4 tbsp Sour Cream
- 1 Serrano Pepper sliced for topping, (about 15 grams)
Instructions
- Start by heating a large stovetop pan to medium heat. While the pan is heating season both sides of your steak with salt and pepper.
- Once the pan is hot add your oil to the pan then immediately add the steak to the pan. Cook the steak for 3-4 minutes on each side. Enough to get a nice brown color on both sides, but not cook all the way through. Then remove the steak from the pan and set it aside to rest.
- Using the same pan we just cooked the steak in, with all the juices still in the pan. Turn the heat down to medium-low. Now add your peppers, onion, and garlic to the pan. Cook them tossing often to prevent burning for about 5 minutes.
- Once the veggies have begun to soften, add the water, beef base, cumin, coriander, chili pepper, and paprika to the pan. Turn the heat up to bring to a boil.
- Once boiling add your rice. Then stir everything together, turn the heat down to low, cover with a lid, and cook for 8 minutes.
- While the rice is cooking, chop up your steak into bite-sized pieces.
- After the rice and veggies have cooked covered for 8 minutes, remove the lid add your sliced steak, and stir everything together. Cover with a lid and cook for another 2 minutes to finish cooking the steak.
- After 2 minutes your dish is done! Place on your serving plate, then top with sliced avocado, a dollop of sour cream, and additional sliced serrano peppers.
One-Skillet Mexican Steak and Rice
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 18 oz Flank Steak
- ¼ tsp Sea Salt
- ¼ tsp Black Pepper
- 1 Green Bell Pepper sliced, (about 150 grams)
- 1 Red Bell Pepper sliced, (about 150 grams)
- 1 Red Onion sliced, (about 150 grams)
- 2 cloves Fresh Garlic sliced, (about 15 grams)
- 1 Serrano Pepper sliced, (about 15 grams)
- 1¼ cup Water
- ½ tsp Beef Base
- ¼ tsp Ground Cumin
- ¼ tsp Ground Coriander
- ¼ tsp Red Chili Pepper
- ¼ tsp Paprika
- 1¼ cup Right Rice (about 200 grams) any 10 minute rice will work.
- 1 Avocado sliced, (about 120 grams)
- 4 tbsp Sour Cream
- 1 Serrano Pepper sliced for topping, (about 15 grams)
Instructions
- Start by heating a large stovetop pan to medium heat. While the pan is heating season both sides of your steak with salt and pepper.
- Once the pan is hot add your oil to the pan then immediately and the steak to the pan. Cook the steak for 3-4 minutes on each side. Enough to get a nice brown color on both sides, but not cook all the way through. Then remove the steak from the pan and set it aside to rest.
- Using the same pan we just cooked the steak in, with all the juices still in the pan. Turn the heat down to medium-low. Now add your peppers, onion, and garlic to the pan. Cook them tossing often to prevent burning for about 5 minutes.
- Once the veggies have begun to soften, add the water, beef base, cumin, coriander, chili pepper, paprika to the pan. Turn the heat up to bring to a boil.
- Once boiling add your rice. Then stir everything together, turn the heat down to low, cover with a lid and cook for 8 minutes.
- While the rice is cooking, chop up your steak into bite-sized pieces.
- After the rice and veggies have cooked covered for 8 minutes, remove the lid add your sliced steak, and stir everything together. Cover with a lid and cook for another 2 minutes to finish cooking the steak.
- After 2 minutes your dish is done! Place on your serving plate, then top with sliced avocado, a dollop of sour cream, and additional sliced serrano peppers.
Nutrition
Macro Adjustments:
Below outlines the items in each macro group that are easily adjustable to meet your specific macros.
Fat:
Avocado is a great source of fat and the easiest ingredient to adjust the fat in this recipe. The flank steak is a relatively low-fat steak.
Carbohydrates:
Rice, using more or less rice is the easiest way to adjust the carbs in this recipe.
Protein:
Steak is the main source of protein, using more or less or picking a different cut of meat with more protein is the easiest way to adjust the protein in this recipe.
Meal Prep:
Yes, this is a great dinner or lunch for meal prep and will last in the fridge for up to 6 days.
Freezer Friendly:
Yes, you can freeze this recipe for up to 6 months in an air-tight container. Typically I don’t recommend freezing rice recipes, but the rice in this recipe is made from vegetables which actually makes it more freezer-friendly.
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