Tex-Mex Steak and Rice Bowls
This Tex-Mex steak and rice bowl is loaded with juicy seared steak, bold jalapeño rice, sautéed peppers and onions, pico de gallo, and avocado. It’s an easy weeknight dinner that’s ready in 30 minutes and fully customizable. Like your favorite burrito bowl—but better!
Servings: 4 servings
Calories: 535kcal
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 |
Nutrition
Calories: 535kcal | Carbohydrates: 67g | Protein: 32g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 1224mg | Potassium: 1010mg | Fiber: 7g | Sugar: 12g | Vitamin A: 2613IU | Vitamin C: 103mg | Calcium: 80mg | Iron: 3mg
