Chipotle Steak Rice Bowls Recipe

Johnson Maya

Smoky chipotle-marinated sirloin over cilantro-lime rice with beans, corn, pico, and avocado—Chipotle-inspired bowls that are protein-packed, customizable, and ready in 35 minutes for the ultimate healthy rice bowl fix.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 servings

Calories: 720

Ingredients Equipment Method Nutrition Notes

Ingredients

FOR THE STEAK:
1.5 lbs sirloin steak, sliced
3 chipotle peppers in adobo + 2 tbsp sauce
1/4 cup lime juice
3 garlic cloves, minced
2 tbsp olive oil
1 tsp cumin, oregano, salt
FOR THE BOWL:
2 cups cooked cilantro-lime rice
1 can black beans, drained
1 cup corn
2 tomatoes + 1/2 onion, diced
2 avocados, sliced
Cilantro, lime wedges

Equipment

Skillet or grill pan
Mixing bowl
Rice cooker optional

Method

Step 1: Marinate steak in chipotle, lime, garlic, oil, and spices for 20 minutes. Pat dry. Sear in hot skillet 2-3 min per side to 135°F for medium-rare. Rest 5 min, slice thin.
Step 2: Cook rice, fluff with cilantro and lime. Warm beans and corn. Make pico with tomatoes, onion, cilantro, lime, salt.
Step 3: Layer rice, beans, corn, steak, pico, avocado in bowls. Serve with lime.

Nutrition

Notes

STORAGE: Store components separate in fridge up to 4 days. Reheat steak gently in skillet.

MAKE AHEAD: Marinate steak up to 2 hours ahead.

SUBSTITUTIONS: Cauliflower rice for low-carb; tofu for vegan.

PRO TIPS: High-heat sear for crust. Rest steak to keep juicy. Quick-pickle onions.

SERVING SUGGESTIONS: Family-style build-your-own. Add cheese or yogurt for creaminess.

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