Mexican · Dinner
Rice with Beef and Roasted Poblano
A Mexican rice plate built on tomato-cumin arroz simmered with roasted poblano strips and seared beef sirloin cut into bite-size pieces. Charred garlic, onion, and cilantro round out the flavor base, finished with a scatter of cotija cheese and lime for a smoky, savory weeknight dinner.
$6
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.2gProtein
21.8gFat
63.1gCarbs
6.8gSugar
5.6gFiber
690mgSodium
115mgChol
7.1gSat Fat
980mgPotassium
140mgCalcium
4.9mgIron
2.6mcgVitamin B12
58mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Char the poblano directly over a gas flame or under a broiler for 8 minutes, turning often, until blackened all over; place in a covered bowl to steam 5 minutes, then peel and slice into strips.
2
Sear
Heat vegetable oil in a heavy skillet over medium-high, season beef with salt and pepper, and sear 3–4 minutes, turning once, until deeply browned but still pink inside.
3
Sauté
In the same skillet over medium heat, cook the onion and garlic for 3 minutes until the onion turns translucent and garlic turns toasted and sweet.
4
Simmer
Stir cumin and chili powder into the skillet for 30 seconds, then add tomato, poblano strips, chicken stock, and uncooked rice; bring to a boil, then reduce to low, cover, and simmer 18 minutes until liquid is absorbed and rice is tender.
5
Finish
Fold the seared beef into the rice, cover, and rest off the heat for 5 minutes so beef finishes cooking gently without toughening.
6
Plate
Spoon the rice onto a plate, scatter cilantro and cotija cheese over the top, and serve with the lime wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef sirloin
- 2/3 cup130g white rice, uncooked
- 22 poblano pepper
- 11 white onion
- 4 cloves4 cloves garlic
- 11 small tomato
- 1 cup240ml chicken stock
- 2 tbsp2 tbsp vegetable oil
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp chili powder
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp cotija cheese
- 22 lime wedge
- salt, to taste
- black pepper, to taste
