1¼cupRight Rice(about 200 grams) any 10 minute rice will work.
1Avocadosliced, (about 120 grams)
4tbspSour Cream
1Serrano Peppersliced 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.
Macro Nutrition
Nutrition Facts
One-Skillet Mexican Steak and Rice
Amount Per Serving
Calories 525Calories from Fat 187
% Daily Value*
Fat 20.8g32%
Saturated Fat 6.4g40%
Trans Fat 0g
Polyunsaturated Fat 1.1g
Monounsaturated Fat 5.5g
Cholesterol 68.8mg23%
Sodium 387.4mg17%
Potassium 767.3mg22%
Carbohydrates 42.1g14%
Fiber 9.3g39%
Sugar 2.7g3%
Protein 41.9g84%
Vitamin A 51.5IU1%
Vitamin C 194.9mg236%
Calcium 23.6mg2%
Iron 29.9mg166%
* Percent Daily Values are based on a 2000 calorie diet.