Rainbow Rice With Steak And Peppers
Posted on September 17, 2025
Rainbow Rice With Steak And Peppers
For the white rice:
- 2 cups basmati rice
- 4 cups water
- 2 teaspoons salt
- 1 tablespoon olive oil
For the steak and peppers sauce:
- 1 tablespoon olive oil
- 1/2 of 1 whole green bell pepper (finely chopped)
- 1/2 of 1 whole yellow bell pepper (finely chopped)
- 1/2 of 1 whole orange bell pepper (finely chopped)
- 2 teaspoons minced garlic
- 1 pound flank steak (cut into small cubes)
- 2 teaspoons cumin
- 2 teaspoons paprika
- 2 teaspoons ginger
- 1/2 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1/4 to 1/2 teaspoon salt (to taste)
- 1/4 cup tomato sauce
- 1/3 to 1/2 cup Italian Dressing (to taste)
- 2 small Roma tomatoes (cut into small cubes)
- 2 tablespoons parsley (finely chopped)
- 2 tablespoons cilantro (finely chopped)
- For the white rice, rinse the rice with cold water until it runs clear.
- In a pot over medium-high heat, bring 4 cups of water to a boil. Add the rinsed rice, olive oil, and salt. Stir well. Once it starts bubbling again, reduce the heat to low and cover tightly for 13 minutes.
- After 13 minutes, keep it covered for another 5 to 10 minutes with the lid on. Then fluff the rice with a fork and set it aside.
- For the steak and peppers sauce, heat olive oil in a saucepan. Add the diced bell peppers and sauté for about 3 minutes until they soften slightly. Then add the garlic and sauté for another minute.
- Add the steak cubes along with cumin, paprika, ginger, onion powder, turmeric, black pepper, and salt. Mix well and cook until the meat is browned.
- Stir in the tomato sauce and Italian dressing. Taste and adjust the seasoning as needed.
- Add the diced tomatoes, parsley, and cilantro. Let the tomatoes soften for 1 to 2 minutes. Give it a final mix and remove from heat.
- Mix the white rice into the sauce until well coated. Serve warm and enjoy your flavorful rainbow rice!
