Ingredients
Scale
- 1 lb Sirloin Steak, thinly sliced
- 1 tbsp Olive Oil
- 1 medium Onion, chopped
- 1 Bell Pepper (any color), chopped
- 1 packet Taco Seasoning
- 2 cups Cooked Rice
- 1 cup Shredded Cheddar Cheese
- 1/2 cup Salsa
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add the sliced steak and cook until browned, about 3-5 minutes.
- Step 2: Add the chopped onion and bell pepper to the skillet with the steak. Cook until the vegetables are softened, about 5 minutes.
- Step 3: Stir in the taco seasoning and 1/4 cup of water. Bring to a simmer and cook for another 2 minutes, allowing the sauce to thicken slightly.
- Step 4: Add the cooked rice to the skillet and stir to combine with the steak and vegetable mixture.
- Step 5: Reduce heat to low. Sprinkle the shredded cheddar cheese over the rice mixture. Cover the skillet and let the cheese melt, about 2-3 minutes.
- Step 6: Top with salsa before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave, adding a splash of water to keep the rice moist.
- Serve this Tex-Mex rice bowl with a dollop of sour cream or guacamole for extra flavor and creaminess.
- Chef's tip: Don't overcook the steak – searing it quickly ensures it stays tender and juicy in the final dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American