Chipotle Steak Rice Bowls: A High-Protein Flavor Explosion
Tender marinated steak with smoky chipotle, fluffy rice, charred vegetables, and zesty guacamole in a satisfying, protein-packed bowl perfect for busy weeknights.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
- Yield: 4 servings
- Category: Dinner
- Method: One-Dish
- Cuisine: Mexican/Southwestern
Ingredients
1 (12-15 oz) skirt steak or sirloin
1 cup chipotle peppers in adobo sauce (sliced or pureed)
2 tbsp lime juice
3 cloves garlic (minced)
1 tsp smoked paprika
1 tsp cumin
1 cup uncooked white or brown rice
g water (for rice)
1 red bell pepper (sliced)
1 onion (sliced)
1 cup corn kernels (fresh or frozen)
1 avocado (diced)
1 lime (plus juice)
1/2 cup cilantro (chopped)
salt and pepper to taste
Instructions
Combine chipotle (with adobo sauce), lime juice, garlic, paprika, cumin, and pepper in a bowl. Add steak; marinate 20-30 minutes.
Cook rice according to package instructions.
Preheat oven to 400°F. Toss bell pepper, onion, corn, and 1 tbsp lime juice with olive oil and salt. Roast 20-25 minutes until charred.
Heat a skillet on high; cook steak 4-5 minutes per side (medium-rare). Rest 5 minutes, then slice.
Assemble bowls: Rice base, top with steak slices, roasted veggies, guacamole (avocado + lime + cilantro), and additional lime slices.
Notes
For quick prep, use pre-marinated steak from the grocery store.
Customize with black beans or roasted sweet potatoes if desired.
Use zucchini or mushrooms for vegetarian version.
Store leftovers refrigerated up to 3 days.
Find it online: https://cookingwithramsay.com/chipotle-steak-rice-bowls/