Chipotle Steak Rice Bowls

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

  1. 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.
  2. 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.
  3. Heat a large 12″ skillet over medium high heat and cook the onions until they are soft and fragrant, then add the bell peppers.
  4. 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.
  5. Assemble the bowls by dividing the rice evenly among each bowl. Add the cooked steak and bell pepper mixture on top of the rice.
  6. Garnish with your favorite toppings: avocado slices, cilantro, lime wedges – and feel free to add guacamole and / or sour cream as well.

 

Chipotle Steak Rice Bowls

5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Chipotle Steak Rice Bowls are made with a zesty homemade seasoning, tender and juicy steak, bell peppers, corn and avocado over a bed of white or brown rice.

Ingredients

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
  • 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

Instructions

To make the fajita seasonings:

  1. In a small bowl, combine the chipotle chili powder, cumin, garlic powder, onion powder, paprika, salt and pepper. Reserve 1 1/2 teaspoons for the vegetables.

For the fajita bowls:

  1. 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.
  2. Prepare the bell peppers and onions and slice into thin strips.
  3. 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 1/2 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.
  4. 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.

To assemble:

  1. Fill bowls with rice and top with steak, onions and peppers.
  2. Serve with lime wedges and garnish with avocado, cilantro and or corn along with other toppings of your choice.
  3. Enjoy immediately.
Nutrition Facts
Chipotle Steak Rice Bowls
Amount Per Serving
Calories 124 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g15%
Cholesterol 8mg3%
Sodium 44mg2%
Potassium 18mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 210IU4%
Calcium 5mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Kelly Kwok

Kelly is the blogger behind Life Made Sweeter. She is a self-taught baker and loves using her slow cooker. You can often find her in the kitchen dreaming up tasty new dishes that are quick and easy to make for her family. She also enjoys adding a fun and healthy twist to many classic favorites.

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Comments

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  1. 5 stars
    I tried this tonight and it came out wonderfully! I substituted the rice for a lemon garlic cauliflower rice since I’m on a Keto diet. I think I used a little too much seasoning on the bell peppers as they came out pretty darn spicy, but overall it was fantastic.

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