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Texas-Style Chili & Rice

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  • 1 lb. flank steak, cut into 1/2-inch cubes
  • 2 tsp. olive oil
  • 1 large onion, chopped
  • 3 large cloves garlic, finely chopped
  • 1 1/2 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 1 1/2 cups water
  • 1 can (15 oz.) no salt added tomato sauce
  • 1 package Knorr® Rice Sides™ - Beef flavor

NUTRITIONAL INFORMATION

 

Amount per serving

Calories390
Calories from Fat100
Total Fat12g
Saturated Fat4g
Trans Fat0g
Cholesterol75mg
Sodium620mg
Total Carbs41g
Dietary Fiber4g
Sugars9g
Protein28g
Calcium6%
Iron20%
Vitamin C20%
Vitamin A25%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 1 SEASON steak with salt and pepper if desired. Heat oil in large deep nonstick skillet over medium-high heat and cook steak and onions, stirring occasionally, until steak is browned and onions are tender, about 5 minutes.
  • 2 STIR in garlic, chili powder and ground cumin and cook, stirring, until fragrant, about 30 seconds. Add water and tomato sauce and bring to a boil over medium-high heat.
  • 3 STIR in Knorr® Rice Sides™ - Beef flavor; reduce heat and simmer covered, stirring occasionally, until rice is tender, about 7 minutes. Serve, if desired, with sour cream and chopped red onion.