Southwest Steak Jambalaya Recipe

Name: Southwest Steak Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups uncooked rice (I used boil-in-bag, minute rice would also work); 1 1/2 lbs rib eye steaks, cooked and cooled (leftovers work great!); 1/4 white onion, cut into large pieces with layers separated; 1/4 cup lime juice; 1/4 cup butter (not margarine); 2 tablespoons olive oil; garlic powder; chili powder; paprika; cilantro; curry; salt; pepper

Servings: persons

3 cups uncooked rice (I used boil-in-bag, minute rice would also work)
1 1/2 lbs rib eye steaks, cooked and cooled (leftovers work great!)
1/4 white onion, cut into large pieces with layers separated
1/4 cup lime juice
1/4 cup butter (not margarine)
2 tablespoons olive oil
garlic powder
chili powder
paprika
cilantro
curry
salt
pepper

1
Cut up steak into 1/4-1/2 inch cubes.
2
Pour oil into a pan and dump the steak pieces in.
3
Pour the lime juice over the top of the steak and let it soak in a few minutes.
4
Season the steak with garlic powder, curry, and chili powder.
5
Put the onion pieces in the pan with the meat.
6
Sautee the meat and onion mixture until the onions are cooked, make sure to mix thoroughly while cooking so the the seasonings get evenly distributed.
7
Cook rice according to package directions.
8
When the rice is done, add the butter to it and season with garlic powder, chili powder, paprika, cilantro, curry, salt and pepper.
9
Add the meat and onion mixture to the rice, mix thoroughly, and serve.

1135

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups uncooked rice (I used boil-in-bag, minute rice would also work), 1 1/2 lbs rib eye steaks, cooked and cooled (leftovers work great!), 1/4 white onion, cut into large pieces with layers separated, 1/4 cup lime juice, and more.

Yes, Southwest Steak Jambalaya falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwest Steak Jambalaya

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