Sheet-Pan Beef Pozole with White Rice

Name: Sheet-Pan Beef Pozole with White Rice
Prep time: 27 min
Cook time: 21 min
Total time: 48 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces beef skirt steak; 150g jalapeno; 1 poblano peppers; 300g white rice; 1 tbsp queso fresco; 1 tsp ancho chile; 1 tbsp salsa verde; 1 tsp cotija cheese; 3 tbsp olive oil; to taste salt and black pepper

A sheet-pan Mexican pozole with stir-fried beef skirt steak, jalapeno and poblano peppers, finished with queso fresco, ancho chile and salsa verde, served over white rice.

Total time

48 min

Prep

27 min

Cook

21 min

Difficulty

medium

Cuisine

Mexican

gluten-free

Ingredients

4 piecesbeef skirt steak

150gjalapeno

1poblano peppers

300gwhite rice

1 tbspqueso fresco

1 tspancho chile

1 tbspsalsa verde

1 tspcotija cheese

3 tbspolive oil

to tastesalt and black pepper

Instructions

Season the beef skirt steak and stir-fry it over medium-high heat until well browned, about 5 minutes.

Add the jalapeno and poblano peppers, cooking until softened, about 4 minutes.

Stir in the queso fresco, ancho chile, salsa verde and cotija cheese for 3 minutes.

Cook the white rice separately and fluff with a fork.

Let the beef simmer for about 9 minutes so it becomes tender.

Taste and adjust the seasoning.

Serve hot over the white rice, garnished with fresh herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

220

Protein

3.6g

Fat

11.9g

Carbs

24.9g

Fiber

Sodium

58mg

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