Description
A hearty Tex-Mex dish of tender steak, fluffy rice, and melted cheese blended with beans, corn, and zesty spices. Perfect for family dinners or casual get-togethers.
Ingredients
Scale
- 2 cups long-grain white rice
- 1 pound flank steak, sliced thinly
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 can (10 oz) diced tomatoes with green chilies
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add steak, season with salt, pepper, cumin, and chili powder. Cook 5-7 minutes until done. Remove and set aside.
- In the same skillet, sauté onion, garlic, and bell pepper for about 3 minutes until softened.
- Stir in black beans, corn, and diced tomatoes. Cook 2-3 minutes. Add rice and 4 cups water or broth, then bring to a boil.
- Reduce heat, cover, and simmer 20 minutes until rice is fluffy and liquid is absorbed.
- Return steak to skillet, mix well, and top with shredded cheddar. Cover until cheese melts. Garnish with cilantro if desired.
Notes
For extra spice, add jalapeños or cayenne pepper when cooking the steak. Leftovers reheat well for lunch. You can swap proteins with chicken, shrimp, or turkey.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 65mg
Keywords: Tex-Mex, steak, rice, cheese, one pot dinner