Description
Delight in a bowl of Southwest Steak Rice Bowls, where marinated steak meets fluffy brown rice and vibrant veggies. This dish bursts with zesty flavors, making it an ideal choice for gatherings or a quick weeknight meal. With customizable ingredients and fresh toppings, it’s not just dinner—it’s a festive experience that your taste buds won’t forget!
Ingredients
Scale
- 1 lb flank or sirloin steak
- 1 cup brown rice
- 1 cup bell peppers (sliced; red, yellow, and green)
- 1 can (15 oz) black beans (drained)
- 1 cup corn (fresh or frozen)
- 1 avocado (sliced)
- 1 cup pico de gallo
Instructions
- Rinse brown rice under cold water. Combine with 2 cups of water in a pot, bring to a boil, then reduce heat and simmer covered for about 45 minutes until tender.
- Season the steak with salt, pepper, cumin, and chili powder. Grill or pan-sear over medium-high heat for 5-7 minutes per side for medium-rare. Let rest before slicing.
- Sauté sliced bell peppers and corn in olive oil over medium heat for about 5-6 minutes until tender.
- In a large bowl, mix cooked rice, sautéed veggies, black beans, and sliced steak until well combined.
- Serve in bowls topped with avocado slices and pico de gallo.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Grilling/Pan-searing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 bowl (approximately 500g)
- Calories: 580
- Sugar: 3g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 34g
- Cholesterol: 85mg