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A colorful bowl featuring sliced chipotle steak, cilantro lime rice, black beans, corn, and avocado.
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Chipotle Steak Rice Bowls

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 620kcal

Ingredients

  • 1.5 lbs flank steak
  • 2 tablespoons chipotle peppers in adobo sauce, minced
  • 3 tablespoons olive oil
  • 4 tablespoons lime juice, divided
  • 3 cloves garlic , minced
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1 cup long -grain white rice
  • 2 cups wate r
  • 1/4 cup fresh cilantro, chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1/2 red onion , finely diced
  • 1 avocado , sliced

Instructions

  • Whisk together minced chipotle peppers, 2 tablespoons olive oil, 2 tablespoons lime juice, garlic, cumin, and salt in a bowl.
  • Place flank steak in a sealable bag with the marinade and refrigerate for at least 30 minutes.
  • Combine rice and water in a medium saucepan, bring to a boil, then reduce heat to low and simmer for 15-18 minutes.
  • Fluff rice with a fork and stir in remaining 2 tablespoons lime juice and chopped cilantro.
  • Heat a heavy skillet or grill over medium-high heat with the remaining 1 tablespoon olive oil.
  • Sear the steak for 5-7 minutes per side until an internal temperature of 135°F (medium-rare) is reached.
  • Transfer steak to a cutting board and rest for 10 minutes before slicing against the grain into thin strips.
  • Assemble bowls by layering cilantro-lime rice, black beans, corn, red onion, and sliced steak.
  • Garnish with avocado slices and additional lime wedges before serving.