Looking for a delicious and efficient way to meal prep for the week? This Southwestern Meal Prep is a perfect solution! Combining juicy steak, flavorful Hatch chile salsa, and a hearty mix of rice, corn, and beans, this one-pot wonder is not only tasty but also incredibly easy to make. With the added creaminess of fresh avocado, this meal prep is sure to become a favorite. Let’s dive into how you can whip up this Southwestern-inspired dish in no time!
Ingredients:
- 1 tablespoon olive oil
- 1 lb steak, sliced
- 1 cup Hatch Chile salsa
- 2 cups cooked brown rice
- 1 ½ cups frozen corn (or fresh if in season)
- 15 oz steamed kidney beans
- 1 avocado, diced
How to Store:
- Store the meal prep containers in the refrigerator for up to 4 days. Make sure the lids are tightly sealed to keep everything fresh. If you plan to store the meals for longer, you can freeze them for up to a month. Just leave out the avocado when freezing and add it fresh when you're ready to eat.
How to Reheat:
- To reheat, simply microwave each container for 1-2 minutes, or until the meal is warmed through. If reheating from frozen, allow the meal to thaw overnight in the refrigerator before microwaving. For the best results, add the avocado after reheating to maintain its creamy texture.
This Southwestern Meal Prep with steak, rice, corn, Hatch chiles, and beans is a fantastic way to enjoy a hearty, flavorful meal without spending hours in the kitchen. With everything cooked in one pot, cleanup is a breeze, and you get a balanced meal packed with protein, fiber, and healthy fats. Perfect for busy weeknights or a satisfying lunch, this meal prep will keep you coming back for more.
Ready to spice up your meal prep game? Try this Southwestern Meal Prep recipe and share your creations with us! Use the hashtag #MealPrepOnFleek on social media to show off your delicious dishes and inspire others to enjoy easy, flavorful meals. Happy cooking!
Ingredients
- 1 lbs steak sliced
- 1 cup Hatch Chile salsa
- 2 cups Brown Rice cooked
- 1.5 cup Frozen corn
- 15 oz Steamed Kidney Beans
- 1 ea Avocado diced
- 1 tbs olive oil
Instructions
- Heat olive oil in skillet over medium heat
- When oil is hot add in sliced steak strips
- Saute steak until cooked half way through (about 3 minutes per side)
- Add in hatch chili salsa, brown rice, corn and kidney beans
- Mix
- Cover and cook for 5 minutes
- Mix again
- Cover and cook an additional 5 minutes or until bubbling
- Evenly divide between meal prep containers
- Finish off with diced avocado, if desired
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