Chipotle Steak Rice Bowls are made with tender and juicy steak, bell peppers, corn and avocado over a bed of white or brown rice.
Hey everyone! Kelly here again from Life Made Sweeter and today I’m sharing another tasty recipe to add to your dinner rotation.
My family loves anything Mexican-inspired and these Chipotle Steak Rice Bowls has been one of our favorite go-to meals when we’re craving anything with Tex-Mex flavors.
They come together easily in one pan with bell peppers, onions, and a juicy flank steak marinated with fresh lime and zesty seasonings.
Serve them up by dividing the steak and veggies into bowls over some white or brown rice (feel free to use cauliflower rice if you prefer). Pile on all your favorite toppings like avocado, cilantro — plus a squeeze of lime—and you’re ready for a healthy fiesta.
HOW TO MAKE CHIPOTLE STEAK RICE BOWLS
- Start off by making the seasoning which is a blend of chipotle chili pepper powder, cumin, smoked paprika, onion powder, garlic powder, salt and black pepper.
- Combine the olive oil, lime juice, low sodium soy sauce and fajita seasonings and pour over the steak. Allow to sit while you prep the onions and bell peppers.
- Heat a large 12″ skillet over medium high heat and cook the onions until they are soft and fragrant, then add the bell peppers.
- Melt the butter on the same skillet and sear the steak. Transfer to a cutting board and allow the steak to rest for about 5-10 minutes before slicing into thin strips.
- Assemble the bowls by dividing the rice evenly among each bowl. Add the cooked steak and bell pepper mixture on top of the rice.
- Garnish with your favorite toppings: avocado slices, cilantro, lime wedges – and feel free to add guacamole and / or sour cream as well.
- 1½ teaspoons chipotle chili pepper powder
- 1 teaspoons cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt or to taste
- ⅛ teaspoon black pepper or to taste
- 3 tablespoons olive oil, divided
- juice from 2 limes divided
- 1 teaspoon low sodium soy sauce (leave out if preferred or use gluten free tamari or coconut aminos for paleo)
- 1½ pounds flank or skirt steak
- 2-3 medium bell peppers
- 1 medium red onion
- 1-2 tablespoons unsalted butter
- 2 cups cooked white or brown rice
- avocado slices, chopped fresh cilantro, grilled (or roasted) corn, guacamole, sour cream, jalapeno slices, roasted or grilled corn, Pico de Gallo
- In a small bowl, combine the chipotle chili powder, cumin, garlic powder, onion powder, paprika, salt and pepper. Reserve 1½ teaspoons for the vegetables.
- In a large zip-top bag, combine 2 tablespoons of olive oil, lime juice, soy sauce and the remainder of the fajita seasonings. Add the steak, seal the bag and press the bag allowing the flavors to meld into the steak. Allow to sit while you prepare the vegetables.
- Prepare the bell peppers and onions and slice into thin strips.
- Heat 1 tablespoon olive oil in a 12" skillet over medium high heat. Add the onions and allow to cook for 4-5 minutes, or until softened and fragrant. Add the bell peppers and sprinkle with the reserved 1½ teaspoons of fajita seasoning. If you like the peppers with a nice crunch - cook for about 3-5 minutes. And if you like them softer, leave them on for about 2-3 minutes longer. Transfer and set aside on a plate.
- Melt butter on the same skillet and sear the steak. Allow to sear for 3 to 4 minutes (or more depending on how done you like your steak) on each side. Transfer steak to a cutting board and allow to rest for at least 5 minutes before slicing into thin strips or chunks.
- Fill bowls with rice and top with steak, onions and peppers.
- Serve with lime wedges and garnish with avocado, cilantro and or corn along with other toppings of your choice.
- Enjoy immediately.