Chipotle Steak Rice Bowls are made with a tender and juicy steak, bell peppers, corn, and avocado over a bed of white or brown rice. These are quick and easy and absolutely heavenly!
Chipotle Steak Rice Bowl
My family loves anything Mexican-inspired and these Chipotle Steak Rice Bowls have 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. The fact that they are so easy will make them a week-night favorite and a weekend staple. Because these are build your own bowls, kids and adults alike can customize the burrito bowls to their liking, making it a win, win for everyone.
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. You love that your loved ones are eating healthy and they will love all the fresh flavors. Steak provides protein and rice and beans are filling and full of fiber making it a hearty dish. The fresh toppings only add to the taste, zing and it’s a sneaky way for kids to eat some vegetables. You have to try this!
Ingredients For Chipotle Steak Bowls
The first bit of ingredients will create an incredible flavor for the steak. Let the rub marinate in the meat for at least 30 minutes for it to not only tenderize but flavor the steak. Then you have the ingredients for the fajitas and optional toppings, these are so good and good for you!
- Chipotle chili pepper powder: Look for this spice in the spice aisle near regular chili powder.
- Cumin: A traditional mexican spice, this rich, earthy, and warm flavor is a must.
- Garlic powder: This is a pungent spice that adds intenese flavor.
- Onion powder: Gives the flavor a sweet and mild flaovr.
- Smoked paprika: Dark red in color it will add extra smokey flavor with out heat.
- Salt and Black pepper: Add more or less to taste.
For the fajitas:
- Olive Oil: You can substitue this for canola oil if you want, it’s for sauteing the vegetables.
- Juice from 2 limes divided: Use fresh limes for best flavor and zing.
- Low sodium soy sauce: leave out if preferred or use gluten free tamari or coconut aminos for paleo
- Flank or skirt steak: These are two great choices for tender amazing steak.
- Bell peppers: slice the peppers in even thickness so that they cook evenly.
- Red onion: Red onion gives it bit more of a bite and color.
- Unsalted butter: Using unsalted butter will help you not make the fajita bowls too salty.
- Cooked white or brown rice: Use your favorite kind of rice that is light fulffy and not sticky.
Choice of toppings for serving:
- Toppings: Avocado slices chopped fresh cilantro, grilled (or roast corn, guacamole, sour cream, jalapeno slices, roasted or grilled corn, Pico de Gallo
HOW TO MAKE CHIPOTLE STEAK RICE BOWLS
Chipotle Steak Bowls are an easy fast dinner that comes together beautifully especially if you have leftover rice. Your whole family is going to love it.
- Spice Blend: 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.
- Marinate: 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.
- Saute: Heat a large 12″ skillet over medium high heat and cook the onions until they are soft and fragrant, then add the bell peppers.
- Cook the Meat: 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: Assemble the bowls by dividing the rice evenly among each bowl. Add the cooked steak and bell pepper mixture on top of the rice.
- Top it: Garnish with your favorite toppings: avocado slices, cilantro, lime wedges – and feel free to add guacamole and / or sour cream as well.
Tips For The Best Steak Rice Bowls
The wonderful thing about a rice bowl is that is super customizable. Fill it with your favorite base, and then top it off just the way you like it.
- Steak: Flank or skirt steak are a favorite choice, you can also use top sirloin, round steak, and flat.
- Marinade: Make sure you have at least an hour to marinate the steak, and for even intense flavor leave it for up to 8 hours. Keep the steak whole while marinating and then cut it before cooking.
- Cook: For the best flavor saute the vegetables and cook the steak in an cast iron skillet. You can also grill the steak.
- Peppers and Onions: Cut the peppers and onions into bite sized chunks and make sure they are the same size for even cooking.
- Butter: Searing the steak in butter gives the meat the best taste ever. It will help keep it nice and tender.
- The Base: You can either use brown or white rice for the base. Try quinoa, cauliflower rice, Mexican rice or cliantro lime rice will work.
- Beans: Black beans, pinto and kindney beans are a common topping. Refried beans also work. This black bean and corn salad is the perfect topping with extra zing.
- Toppings: Customize the toppings to what you love, sour cream, avocado, cheese, tomato, shredded lettuce and salsa are good options. We love drizzling the whole thing with this Cilantro Ranch Dressing.
The best way to store leftovers is to keep the elements of the burrito bowls separate. Only makeup as many burrito bowls as you plan to eat. Leftover steak can be kept in the fridge for up to 5 days. Reheat it in the microwave or in a pan before adding it to your burrito bowl. They can also be frozen for up to 3 months.
Chipotle Steak Rice Bowls
For the fajita seasoning:
- 1 1/2 teaspoons chipotle chili pepper powder
- 1 teaspoons cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt or to taste
- 1/8 teaspoon black pepper or to taste
For the fajitas:
- 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
Choice of toppings for serving:
- avocado slices chopped fresh cilantro, grilled (or roastecorn, guacamole, sour cream, jalapeno slices, roasted or grilled corn, Pico de Gallo
To make the fajita seasonings:
- In a small bowl, combine the chipotle chili powder, cumin, garlic powder, onion powder, paprika, salt and pepper. Reserve 1 ½ teaspoons for the vegetables.
For the fajita bowls:
- 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 1 ½ 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.