Tex Mex Steak with rice and veggies

Lynn Socko


This fly by the seat of your pants recipe even impressed me. I love to raid the fridge and use what veggies I have on hand, and this is what I did today.

5.14 Today I made this with leftover grilled steak.


★★★★★ 2 votes

10 Min
20 Min
Stove Top


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2 lb
sirloin, thinly sliced
1 tsp
southwest rub mix
1 tsp
granulated garlic
1/2 tsp
granulated onion
1 1/2 tsp
mrs. dash southwest chipotle
1/4 tsp
black pepper


1 c
brown instant rice
1 c
beef stock-low sodium (preferably homemade)
poblano, sliced
1 small
sweet onion, sliced
2 clove
garlic, minced
3 small
tomatoes, roughly chopped
jalapeno, seeded and sliced
1-2 tsp
chili powder
1 tsp
smoke paprika
1/2 tsp
mexican oregano
1/4 tsp
**your favorite mexican melting cheese
**salt & pepper to taste

How to Make Tex Mex Steak with rice and veggies


  • 1In a non stick skillet place poblano pepper slices, onion slices, sliced jalapeno, with about a tablespoon of olive and simmer for about 10 min till veggies start to soften a little. Then add minced garlic and chopped tomatoes . Add chili powder, smoked paprika, cumin, Mexican oregano, and a dash of salt if your a salt eater. Simmer for about 10 min. more. Then add 1 c. dry instant rice and 1 c. of beef stock. Stir together well and simmer about 5-10 min. longer with lid on till rice is tender.
  • 2Meanwhile, thinly slice beef and place on flat cooking surface, I use an electric. griddle. Sprinkle with southwest rub, garlic gran., onion gran. and black pepper, mix around with tongs. Cook over med. high heat for about 10 min till done.
  • 3Serve beef over rice and veggies and top with grated cheese.
  • 4These are the TWO sodium free and the Pinto bean low sodium seasoning I have found.

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About Tex Mex Steak with rice and veggies

Course/Dish: Beef, Vegetables, Rice Sides
Main Ingredient: Beef
Regional Style: Mexican
Dietary Needs: Low Sodium
Other Tags: Quick & Easy, Healthy

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