Tender pieces of beef simmered in a vibrant, spicy tomato and jalapeño sauce with bell peppers and onions. This Tex-Mex classic is perfect for spooning over rice or wrapping in warm tortillas.
Prep20 min
Cook45 min
Servings4
Serving size: 1.5 cups
466cal
43gprotein
19gcarbs
25g
Ingredients
1.5 lb sirloin steak (Cut into 1/2-inch cubes)
2 tbsp vegetable oil
1 large yellow onion (Chopped)
1 medium green bell pepper (Seeded and chopped)
1 medium red bell pepper (Seeded and chopped)
2 pcs jalapeño (Minced, seeds removed for less heat)
A vibrant, flavorful rice side dish cooked with tomatoes, onions, and savory spices. This Tex-Mex classic, often called Mexican Rice, is the perfect partner for tacos, enchiladas, or any grilled meat.
Creamy, savory refried beans with a hint of spice, just like your favorite Tex-Mex restaurant. Made from scratch in under 20 minutes, they're the perfect side for tacos, burritos, or nachos.
This tex_mex dish is perfect for dinner. With 1033.5 calories and 57.550000000000004g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp tomato paste
1 tbsp chili powder
1.5 tsp ground cumin
1 tsp mexican oregano (Dried)
1 tsp kosher salt (Divided, plus more to taste)
0.5 tsp black pepper (Freshly ground, divided)
0.25 cup fresh cilantro (Chopped, for finishing)
2 tbsp lime juice (Freshly squeezed)
Instructions
1
Sear the Steak
Pat the steak cubes completely dry with paper towels. Season generously with 1/2 tsp kosher salt and 1/4 tsp black pepper.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
Working in two batches to avoid overcrowding the pan, add the steak in a single layer. Sear for 5-7 minutes per batch, turning occasionally, until a deep brown crust forms on all sides.
Using a slotted spoon, transfer the seared steak to a clean plate and set aside.
2
Sauté Aromatics
Reduce the heat to medium. If the pot is dry, add another splash of oil. Add the chopped onion, bell peppers, and minced jalapeños.
Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
Add the minced garlic and cook for 1 more minute until fragrant, stirring constantly to prevent burning.
3
Build the Sauce Base
Stir in the tomato paste, chili powder, ground cumin, and Mexican oregano. Cook for 1 minute, stirring constantly, to 'bloom' the spices and deepen their flavor.
Pour in the beef broth to deglaze the pot, scraping up any flavorful browned bits (fond) from the bottom with a wooden spoon.
Stir in the undrained diced tomatoes, the remaining 1/2 tsp salt, and 1/4 tsp black pepper.
4
Simmer to Tenderness
Return the seared steak and any accumulated juices from the plate back into the pot. Stir to combine.
Bring the mixture to a gentle simmer, then reduce the heat to low.
Cover the pot and let it simmer for 30-35 minutes, or until the beef is fork-tender and the sauce has thickened to your liking.
5
Finish and Serve
Remove the pot from the heat.
Stir in the freshly chopped cilantro and lime juice. This brightens up all the flavors.
Taste and adjust the seasoning with more salt or lime juice if needed. Serve hot with your favorite accompaniments.
368cal
7gprotein
68gcarbs
8gfat
Ingredients
1.5 cup long-grain white rice (rinsed and drained well)
2 tbsp vegetable oil
1 pcs yellow onion (medium, finely chopped)
2 clove garlic (minced)
1 cup tomato sauce
2 cup vegetable broth (low sodium preferred)
1 tsp chili powder
1 tsp ground cumin
0.5 tsp dried oregano
1 tsp salt
0.25 tsp black pepper (freshly ground)
2 tbsp fresh cilantro (chopped, for garnish)
1 pcs lime (cut into wedges for serving)
Instructions
1
Toast the Rice
Heat the vegetable oil in a medium saucepan or pot with a tight-fitting lid over medium heat.
Add the rinsed and drained rice. Stir frequently for 3-5 minutes until the grains turn opaque and are lightly golden and fragrant.
2
Sauté the Aromatics
Add the finely chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3
Combine Liquids and Spices
Pour in the tomato sauce and vegetable broth. Add the chili powder, ground cumin, dried oregano, salt, and black pepper.
Stir everything together to combine and bring the mixture to a rolling boil.
4
Simmer the Rice
Once boiling, immediately reduce the heat to the lowest possible setting.
