Mexican Beef and Pepper Skillet with Rice
Tender strips of beef sautéed with colorful bell peppers, onions, and tomatoes in a rich, smoky Mexican-spiced sauce, served over fluffy rice.
Ingredients
- Beef200 g
- Beef Broth100 ml
- Rice80 g
- Onion50 g
- Bell Pepper100 g
- Tomatoes100 g
- Garlic Powder1 g
- Olive Oil10 ml
- Bell Pepper100 g
- Salt1 g
- Pepper0.5 g
- Cumin2 g
- Chili Powder2 g
- Smoked Paprika1 g
- Water160 ml
- Cilantro5 g
Instructions
- 1Step 1
Cook the rice according to package directions (usually takes 15-20 minutes simmering plus 5 minutes resting). Start this first (takes 25 minutes total).
- 2Step 2
While the rice cooks, slice the beef into thin strips (takes 3 minutes).
- 3Step 3
Slice the onion and bell peppers into thin strips (takes 5 minutes). Dice the tomatoes (takes 2 minutes).
- 4Step 4
Heat the olive oil in a large skillet over medium-high heat (takes 1 minute). Add the beef strips and cook until browned, about 4-5 minutes (takes 5 minutes). Remove beef from the skillet and set aside.
- 5Step 5
Add the sliced onion and bell peppers to the same skillet and cook until slightly softened, about 5 minutes (takes 5 minutes).
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