Tuesday, August 6, 2013

Southwestern Steak and Rice Bowls

From the kitchen of One Perfect Bite...If you are looking for a simple summer supper, I hope you'll keep these quick rice bowls in mind. While they are assembled like their Asian counterparts, they come together more quickly and are packed with the flavors of the American Southwest rather than those of East. The flavors appeal to most people and you can have the bowls on the table in a bit less than 30 minutes, so, they are a perfect way to end a sleepy summer day. The rice bowls are best served warm or at room temperature and the recipe can be easily be scaled  to feed just two people. I hope you'll give this recipe a try. It is a simple way to end the what's for dinner dilemma. Here is the recipe.

Southwestern Steak and Rice Bowls...from the kitchen of One Perfect Bite courtesy of America's Test Kitchen

1-1/2 cups uncooked long-grained white rice, rinsed
2-1/4 cups water
Salt and pepper
2 tablespoons lime juice
12 ounces cherry tomatoes, quartered
5 scallions, sliced thin
1/4 cup minced fresh cilantro
3 tablespoons olive oil
1 pound sirloin steak tips, cut into strips and sliced thin across grain on bias
2 teaspoons chipotle chili powder

1) Bring water rice and 1 teaspoon salt to a boil in a medium saucepan. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 20 minutes. Fluff rice with a fork, then gently fold in 1 tablespoon lime juice. Cover pan to keep warm.
2) Meanwhile, combine tomatoes, scallions, cilantro, 2 teaspoons oil, remaining 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
3) Toss steak in a medium bowl with 1 teaspoon oil, chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Add half of sliced beef, breaking up any clumps, and cook without stirring for 1 minute. Stir beef and continue to cook until browned, about 2 minutes. Transfer to a bowl and keep warm. Repeat process with remaining 1 tablespoon oil and second half of beef.
4) Place an equal portion of rice in each of 4 bowls. Top with beef and tomato mixture. Serve warm. Yield: 4 servings.

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Ginny Hartzler said...

This looks really good, and I bet it would work with the thin sliced sandwich steak I have in the freezer.

Rambling Tart said...

This sounds absolutely scrumptious. :-) I love meals that are all in one bowl. :-)

We Are Not Martha said...

I love the idea of this! It takes a typical steak dinner and makes it a lot more fun!


Kim said...

These looks simple but tasty! Love these. Have a nice day Mary!

Penny said...

This sounds great Mary. We are on the same wavelength this week. LOL.

Unknown said...

This looks and sounds delicious, Mary! Can't go wrong with quick and easy, especially during the summer!!

Anonymous said...

this looks and sounds wonderful!

Pondside said...

This is another one that is being printed as I comment. Dinner tonight!

Melinda said...

Sounds yummy!


Pam said...

Mary, the colors are great and it looks delicious. My son was just a couple of weeks on business in your neck of the woods and thought it was great!

Tanna said...

This is a perfect meal to me!!! ;) blessings ~ tanna

Pondside said...

Just wanted you to know that I made this for supper this evening - quick and delicious and something different for us. I called TGD from work and asked him to pick up Chipotle Chili and cilantro, and it's a good thing our daughter was with him as he'd have brought home ordinary chili powder. Thanks for the dinner recipe!

Cindy said...

Mary, these look delicious. I'm just now planning my menu for the week (we have been visiting grand kids), this will certainly be on the menu. Looks yummy.

Unknown said...

Yum, toffee and coffee are calling my name, these sound wonderful!

Katherines Corner said...

my husband will love this. I hope you will share this post at my hop tomorrow. Hugs P.S. don't forget to enter the giveaway too

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