Fiesta Rice Recipe

Prepare rice

Rinse the rice under cold water until the water runs mostly clear to remove surface starch. Drain well.

Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the chopped onion and sauté until soft and translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Stir in the tomato paste, cumin, and smoked paprika; cook 1 minute to bloom the spices.

Add the drained rice and toss to coat the grains in the tomato-spice mixture for 1–2 minutes.

Pour in 3 cups broth, add 1 teaspoon salt and 1/2 teaspoon black pepper, bring to a gentle boil. Reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender.

Remove from heat and let sit, covered, 5 minutes. Fluff with a fork, stir in chopped cilantro and 1 tablespoon lime juice. Keep covered until serving.

Pat the steak or chicken dry with paper towels. If using flank steak, slice thicker pieces against the grain after cooking; if using chicken thighs, cook whole then slice. Combine 1 tablespoon olive oil, chili powder, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, 3/4 teaspoon salt, and 1/2 teaspoon black pepper in a bowl and rub evenly over the protein.

For steak: heat a large cast-iron skillet or grill over high heat until very hot. Add the steak and sear 3–4 minutes per side for medium-rare (adjust timing for thickness). Remove to a cutting board and rest 5–7 minutes, then thinly slice against the grain.

For chicken: heat skillet over medium-high heat and add 1 tablespoon oil. Add chicken thighs and cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove and rest 5 minutes, then slice or chop into bite-sized pieces.

Taste and adjust seasoning with additional salt or a squeeze of lime wedges before serving.

If using thawed frozen corn: heat a small skillet over medium heat, add corn and a pinch of salt, and sauté 3–4 minutes until slightly charred and warmed through. If using canned corn, drain and pat dry before warming briefly.

Warm black beans in a small saucepan over low heat with a splash of water, 1/4 teaspoon salt, and a pinch of cumin if desired, stirring occasionally until heated through (about 4–5 minutes).

If using store-bought pico, spoon directly into a bowl. To make homemade pico: combine diced tomatoes, diced onion, minced jalapeño, 1/4 cup chopped cilantro, 2 tablespoons lime juice and 1/2 teaspoon salt in a bowl. Stir and let rest 10–15 minutes for flavors to meld.

Prepare optional toppings: shred lettuce, warm cheese briefly if desired, portion sour cream, and slice avocado or spoon guacamole.

Divide the cilantro-lime rice among 4 plates or shallow bowls (about 3/4 cup cooked rice per serving).

Top each plate with 4 ounces (about 113 g) of sliced steak or chicken pieces.

Arrange warmed corn and black beans on top or to the side of the protein. Spoon pico de gallo over the top.

Add optional shredded lettuce, cheese, sour cream and avocado as desired. Garnish with extra cilantro and a lime wedge. Serve immediately.