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Rainbow Rice with Steak and Peppers

Rainbow Rice with Steak and Peppers

If you love steak and peppers, you'll love rainbow rice! This recipe was my favorite dish my mom would make as a kid and still is today because it's so flavorful that I can eat it on its own by the bowl.
4.5 from 2 votes
Prep Time 20 mins
Cook Time 30 mins
Course Main Course, Side Dish



  • 2 cups basmati rice
  • 4 cups water
  • 2 teaspoons salt
  • 1 tablespoon olive oil


  • 1 tablespoon olive oil
  • 1/2 of 1 whole green bell pepper chopped small
  • 1/2 of 1 whole yellow bell pepper chopped small
  • 1/2 of 1 whole orange bell pepper chopped small
  • 2 teaspoons minced garlic
  • 1 pound flank steak cut into small cubes
  • 2 teaspoons cumin
  • 2 teaspoons paprika
  • 2 teaspoons ginger
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • 1/4 to 1/2 tsp salt to taste
  • 1/4 cup tomato sauce
  • 1/3 to 1/2 cup Italian Dressing to taste
  • 2 small Roma tomatoes cut into small cubes
  • 2 tablespoons parsley finely chopped
  • 2 tablespoons cilantro finely chopped



  • Rinse rice with cold water until it runs clear.
  • Add 4 cups of water to a pot over medium-high heat. Bring it to a boil. Then add the rinsed rice, olive oil, and salt. Stir. Once the water begins to bubble again, drop the heat to low and cover tightly for 13 minutes.
  • After 13 minutes, leave it covered for another 5 to 10 minutes with the lid on. Then take a fork and fluff the rice and set it aside for now.


  • To a sauce pan, add the olive oil along with the diced bell peppers. Saute for about 3 minutes just until they soften a bit. Then add the garlic and saute for another minute.
  • Add the steak along with cumin, paprika, ginger, onion powder, turmeric, black pepper, and salt. Mix together and cook just until the meat is browned.
  • Then add the tomato sauce and Italian dressing. Mix and taste. Adjust any seasoning as you would like.
  • Finally, add the diced tomatoes, parsley, and cilantro. Allow the tomatoes to soften for 1 to 2 minutes. Give it one final mix and take off the heat.
  • Add the white rice to the sauce and mix to coat. Serve warm!
Tried this recipe?Let us know how it was!
    • Katie Ries
    • April 15, 2021

    5 stars
    Love, love this recipe and the chicken skewers in the oven!!
    Was a big hit with my family!! Will definitely be making this again and also trying your other recipes as well!!

    • Kkhan
    • April 17, 2021

    How do you ensure the meat cooks through?

      • May 4, 2021

      Hi! Because the meat is cut into very tiny pieces, it will definitely be cooked through by the time it’s browned so I wouldn’t worry about that too much!

    • Emily
    • April 18, 2021

    Is this fresh or ground ginger?

      • May 4, 2021

      Ginger powder but if you only have fresh, you can use that too!

    • Marie-Clemence
    • April 20, 2021

    4 stars
    Tried this today and I would highly recommend it.

    • Jamilla khan
    • May 8, 2021

    I haven’t made the recipe yet but for 2 cups seem small how did you measure the rice with measuring cups or something else

      • May 11, 2021

      2 cups of uncooked rice is actually a lot because it becomes a lot more after you cook it. It will become about 6 cups of cooked rice. I use measuring cups

    • Bridget Banks
    • May 14, 2021

    I tried this recipe along with grilled chicken skewers and Caesar salad. My husband and in laws were so very impressed. Will definitely be adding this to the books!

    • Allison
    • September 15, 2021

    How many servings is this for

      • September 17, 2021

      Hey! It serves about 6 to 7 people 🙂

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