There’s really nothing I love more than a skillet meal for dinner. When cleanup is a cutting board and one pan, it just means more time for nightly Netflix watching, and given the number of shows I’m currently juggling, that’s a good thing.
This skillet dinner packs a serious punch of heat — consider this your fair warning. If you’re not one of those people who enjoys sweating while eating dinner, then maybe cut back on the jalapeño, and use a mild salsa instead of hot. If you’re like me, though, load up on the spice, and grab an extra napkin for blotting your forehead after the meal is over.
Spicy steak and cheesy rice skillet recipe
A one-pan meal ready in just 30 minutes with limited cleanup — what more can you ask for out of dinner?
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
- 1 pound beef stew meat, cut into thin slices
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 red onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 jalapeño, minced
- 1/4 cup hot salsa
- 1 teaspoon smoked paprika
- 1 cup rice
- 2 cups beef broth
- 8 ounces grated sharp cheddar (or use a spicy variety for extra heat)
- Into a large skillet over medium-high heat, pour the olive oil.
- Once the oil is hot, add the steak, season with salt and pepper, and let brown on each side.
- Add the onion and peppers, and cook for an additional 5 minutes, until softened.
- Add the salsa, paprika and rice, and toss to combine.
- Add the broth, and stir to mix everything together. Lower the heat to medium-low, cover, and let cook until almost all the broth has been absorbed by the rice.
- Uncover, top with the grated cheese, and stir to incorporate it into the skillet mixture and melt. Serve hot.