These Tex-Mex steak and rice bowls are loaded with juicy, seared steak, jalapeño rice, sautéed peppers and onions, fresh pico de gallo, and creamy avocado. The best part? The rice, steak, and veggies all cook in 30 minutes, making this easy enough for a weeknight dinner.
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My husbands favorite beef dinner recipes always include steak and my favorites are loaded with toppings, so this steak rice bowl recipe is one we can both get excited about!
Another dinner we can both agree on is my steak and shrimp fajitas, especially when we're craving something restaurant-worthy at home without the price tag.
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Recipe Highlights
Inspiration: I love ordering bowls from those fast-casual restaurants (I'm looking at you, Chipotle!) but those can get pricey quick, especially if your feeding a family.
Just like my barbacoa bowls, this homemade steak burrito bowl is a copycat version that's easier on your wallet and totally customizable at home.
What makes it special: No plain ole rice here! This bowl gets a bold upgrade with my jalapeno rice, which adds just the right amount of spice and flavor. Whether you're meal prepping or making dinner on the fly, this recipe is quick, flexible, and bursting with Tex-Mex flavor.
Ingredients
- Choose any cut of steak you like, but my favorite is the sirloin because it's lean, flavorful, and budget-friendly. It's also quick to cook and easy to slice. Other good options are skirt steak, flank steak, or ribeye.
- Jalapeno rice is the base of this Tex-Mex bowl. It's made in one pot with jasmine rice, jalapeños, garlic, broth, lime zest, and cilantro.
- Bell peppers and onions are sautéed until caramelized and slightly charred for extra flavor.
- All the toppings! Similar to a burrito, I load this steak bowl with my favorites like spicy pico de gallo, avocado slices, black beans, and skillet charred corn. You can also add a drizzle of fresh salsa or spicy chimichurri, if you want a sauce.
How to Make Steak and Rice Bowls
Step 1: Make jalapeno rice.
Step 2: Make pico de gallo and set it aside to let the flavors meld.
Step 3: Pat the steaks dry and season with salt and pepper. Sear steaks in a cast iron skillet over medium-high heat. I cook them for about 3 minutes on each side for medium-rare. Remove steaks from the skillet and let them rest before cutting.
Step 4: In the same skillet with the steak juices, sauté onions and bell peppers until softened and slightly charred.
Step 5: Slice steak against the grain and cut into 1-inch cubes.
Step 6: Assemble the steak and rice bowl.
Expert Tips
Use high heat. A cast iron skillet or heavy pan is ideal for searing steak. Get the pan hot before adding oil and steak.
Steak doneness. Use an instant-read meat thermometer for accuracy. For steak rice bowls, I recommend an internal temperature of medium rare (130-135°F) or medium (140-145°F) for the best taste and juiciest texture!
Meal prep idea. Make all the components ahead of time. Assemble in individual containers without avocado (add that fresh!) and you've got lunches for the week ready to go.
More Beef Recipes
If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!
Tex-Mex Steak and Rice Bowls
Save this Recipe!
I'll email this recipe to you, so you can come back to it later!
Equipment
- medium saucepan
Ingredients
- 1 pound sirloin steak or your favorite cut of steak
- 1 Tablespoon neutral oil with a high smoke point such as canola, grapeseed, or avocado oil
- 1 yellow onion thinly sliced
- 2 bell peppers thinly sliced
- 1 cup corn drained, rinsed, and warmed
- 1 cup pico de gallo
- 1 avocado cubed or sliced
Jalapeno Rice
- 1 Tablespoon butter
- 2 jalapeno peppers seeds removed and diced
- 3 cloves garlic minced
- 1 cup jasmine rice
- 2 cups chicken broth
- ½ teaspoon salt
- ½ cup cilantro chopped
- 1 lime zested
Instructions
- Remove steaks from the refrigerator and let them sit at room temperature for about 20 minutes.
- For the rice: In a medium saucepan, melt butter over medium heat. Add diced jalapenos and minced garlic. Sauté until jalapenos are softened and fragrant, about 2-3 minutes. Pour in the chicken broth and bring to a boil. Stir in the rice and salt, cover, reduce heat to low, and simmer for 15 minutes or until the rice is tender and liquid is absorbed. Fluff rice with a fork and stir in cilantro and lime zest. Set aside.
- For the steak: Pat the steak dry with a paper towel and season generously with salt and pepper on all sides. Heat a cast iron skillet over medium-high heat and add oil. Once hot, place steaks in the skillet and cook for about 3 minutes per side until the internal temperature reaches 130°F for medium-rare. Transfer steaks to a cutting board and let rest for 5-10 minutes. Slice steak against the grain and into 1-inch cubes.
- For the vegetables: In the same skillet (leave the steak juices for flavor), add sliced onions and bell peppers. Cook over medium heat, stirring occasionally, until softened and slightly charred, about 5 minutes.
- Assemble bowls: Spoon ¾ cup of rice into each bowl. Top with steak, peppers and onions, corn, pico de gallo, and sliced avocado or guacamole.
Notes
- Add a sauce! I like to drizzle fresh salsa, jalapeno chimichurri or creamy jalapeno sauce over this bowl.
- Storage: Store in an airtight container in the fridge for up to 4 days. Reheat in the microwave. Ideally, add fresh ingredients like avocado and pico de gallo after microwaving.
| Steak Doneness | Internal Temp. | Visual Cues |
|---|---|---|
| Rare | 120-125°F | Cool red center, very soft to the touch |
| Medium Rare | 130-135°F | Warm red center, soft with slight resistance |
| Medium | 140-145°F | Warm pink center, slightly firm |
| Medium Well | 150-155°F | Mostly brown with slight pink, firm texture |
| Well Done | 160°F+ | Fully brown throughout, very firm |
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