Bold Chipotle Steak Rice Bowls
These smoky, zesty rice bowls feature tender steak marinated in chipotle adobo, fluffy rice, and fresh toppings. A quick, flavorful weeknight staple reminiscent of bustling street food, packed with protein and vibrant Latin-inspired flavors.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 bowls
- Category: Dinner
- Method: Grilling/Pan-Seared
- Cuisine: Mexican-American
- Diet: High-Protein
Ingredients
1 lb flank or skirt steak
1/4 cup chipotle peppers in adobo sauce
2 tbsp soy sauce (low sodium)
1 tbsp olive oil
1 tsp ground cumin
1 tsp garlic powder
1/4 cup lime juice
2 cups uncooked jasmine or white rice
1 cup vegetable broth
1 red bell pepper, sliced
1/2 red onion, diced
Avocado slices
Chopped cilantro
Crumbled queso fresco (optional)
Pickled jalapeños or hot sauce for garnish
Instructions
Combine steak, chipotle adobo, soy sauce, olive oil, cumin, garlic powder, and lime juice in a bowl, marinate for 15 minutes
Heat pan or grill to high heat, cook steak for 4-5 minutes per side for medium-rare
While steak rests, combine rice, vegetable broth, and 1/2 the lime juice, cook according to package instructions
In same pan, sauté bell pepper and red onion until tender
Arrange rice in bowls, top with sliced steak, sautéed veggies, avocado, cilantro, and optional queso fresco
Add a drizzle of remaining lime juice and pickled jalapeños to taste
Notes
Marinating time can be reduced to 10 minutes for quicker prep
Substitute rice with cauliflower rice for lower carbs
Steak can be cooked in the oven at 425°F for 20 minutes
Store leftover steak in an airtight container for up to 3 days
Veggie mix-in ideas: corn, black beans, cherry tomatoes, shredded cabbage
Find it online: https://cookingwithramsay.com/chipotle-steak-rice-bowls-recipe/