Steak and Rice Bowls

These Steak and Rice Bowls are bold, colorful, and bursting with flavor, thanks to a smoky chipotle marinade and a vibrant medley of fresh toppings. This dish features perfectly seared steak, sautéed peppers and onions, creamy guacamole, and your choice of rice and toppings—all customizable to your taste. It’s a satisfying and nutritious meal perfect for dinner or meal prep.

Why You’ll Love This Recipe

This recipe is a complete meal in one bowl, combining protein-rich steak, fiber-filled vegetables, and creamy guacamole for a balanced and delicious experience. The chipotle-lime marinade infuses the steak with a smoky, tangy flavor that pairs perfectly with the rice and toppings. Easy to prepare and endlessly versatile, this dish works well for family meals, dinner parties, or lunch prep throughout the week.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chipotle Steak Marinade:

• 1½–2 lbs sirloin steak (flank steak also works)

• ¼ cup olive oil (for marinating only)

• 3 tablespoons fresh lime juice (about 2 limes)

• ¼ cup chipotle peppers in adobo sauce

• 3 cloves garlic, minced

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon cumin

• ½ teaspoon dried oregano

For the Guacamole (optional):

• 2 small avocados

• ½ teaspoon salt

• 3 tablespoons fresh cilantro, chopped

• 1–2 jalapeños, finely diced

Steak Bowl Toppings:

• 2 bell peppers, thinly sliced

• ½ onion, thinly sliced

• 1 teaspoon olive oil (for cooking vegetables)

• ½ cup uncooked rice (white or brown)

• ½ cup corn kernels

• ½ cup canned black beans, drained

• ½ cup tomatoes, sliced

• Sour cream

• Shredded romaine (optional)

• Shredded cheese (optional)

Directions

1. Marinate the Steak: In a bowl or resealable bag, mix olive oil, lime juice, chipotle peppers, garlic, salt, pepper, cumin, and oregano. Coat the steak thoroughly and refrigerate for 10 to 20 minutes. Do not marinate for longer than 20 minutes to avoid a mushy texture.

2. Prepare Other Ingredients: While the steak marinates, start cooking rice according to package instructions (typically 20 minutes). Slice the bell peppers and onions and set aside.

3. Cook the Steak: Heat a large skillet over medium-high heat. Add oil if needed. Sear the steak for 3–5 minutes per side, depending on your preferred doneness. Once cooked, transfer to a cutting board and let it rest for a few minutes before slicing.

4. Sauté the Vegetables: In the same skillet, add 1 teaspoon of oil (if needed). Add the sliced peppers and onions with a pinch of salt and pepper. Let them cook undisturbed for 2–3 minutes, then toss and continue cooking until slightly charred and softened.

5. Make the Guacamole (Optional): In a bowl, combine avocado, salt, chopped cilantro, and diced jalapeños. Mash well with a fork and adjust seasoning to taste.

6. Assemble the Bowls: Start with a base of rice (and shredded romaine if using). Add sliced steak, sautéed vegetables, black beans, corn, tomatoes, and any other toppings. Finish with a dollop of sour cream, guacamole, and shredded cheese if desired.

Servings and timing

Servings: 4
Preparation Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

• Use chicken or shrimp: Swap steak with another protein such as grilled chicken breast or shrimp.

• Make it low-carb: Replace rice with cauliflower rice or skip it altogether and use more greens.

• Add extra toppings: Try pickled onions, fresh salsa, or sliced radishes for added texture and flavor.

• Make it dairy-free: Omit cheese and sour cream or use plant-based alternatives.

• Use quinoa or farro: Replace rice with other whole grains for variety and added nutrition.

Storage/Reheating

Store leftover steak, rice, and toppings (excluding guacamole) in separate airtight containers in the refrigerator for up to 5 days. For longer storage, freeze the steak and rice mixture for up to 2 months. Reheat in the microwave or in a skillet. Do not store guacamole, as it will brown and lose freshness quickly—prepare it fresh as needed.

FAQs

How long can I marinate the steak?

Marinate for no longer than 20 minutes to prevent the acidity from breaking down the meat too much.

What’s the best cut of steak for this recipe?

Sirloin and flank steak are both great options. Skirt steak also works well for bold flavors.

Can I use store-bought guacamole?

Yes, store-bought guacamole is a convenient alternative, though homemade provides the best flavor and freshness.

What’s a good substitute for chipotle peppers?

Smoked paprika and a dash of hot sauce can provide a similar flavor if chipotle in adobo is unavailable.

Can I make this bowl vegetarian?

Yes, skip the steak and add grilled tofu, tempeh, or extra beans and vegetables.

What rice works best?

White rice, brown rice, or even jasmine rice can be used. For a lighter option, use cauliflower rice.

Is this recipe spicy?

The chipotle peppers and jalapeños add a mild to moderate heat. Adjust the amount based on your spice tolerance.

Can I grill the steak instead of pan-searing?

Yes, grilling adds great flavor and works well with the marinade. Grill to your desired doneness.

Can I make this for meal prep?

Yes, prepare all components ahead of time and assemble bowls as needed. Store toppings and sauces separately for freshness.

Can I double the recipe?

Yes, simply scale the ingredients and use a large enough skillet or grill surface to cook in batches if needed.

Conclusion

Steak and Rice Bowls are the ultimate combination of bold flavor and wholesome ingredients. With a smoky chipotle marinade, fresh vegetables, and creamy guacamole, each bite delivers satisfying taste and texture. Perfect for a weeknight dinner or an elevated meal prep option, this customizable dish is sure to become a regular favorite in your kitchen.

Steak and Rice Bowls

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Dinner, Meal Prep
• Method: Stovetop
• Cuisine: Mexican-Inspired, Fusion
• Diet: Gluten Free

Print Recipe

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Description

These Steak and Rice Bowls are bursting with flavor thanks to a bold chipotle lime marinade, sautéed peppers and onions, and fresh toppings like guacamole and tomatoes. A delicious, high-protein meal perfect for dinner or weekly meal prep!

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Ingredients

For the Chipotle Steak Marinade:
▢ 1 1/2-2 lbs sirloin steak (or flank steak)
▢ 1/4 cup olive oil (for marinating)
▢ 3 tbsp fresh lime juice (about 2 limes)
▢ 1/4 cup chipotle peppers in adobo sauce
▢ 3 garlic cloves, minced
▢ 1/2 tsp salt
▢ 1/2 tsp black pepper
▢ 1/2 tsp cumin
▢ 1/2 tsp dried oregano

For the Guacamole (Optional):
▢ 2 small avocados
▢ 1/2 tsp salt
▢ 3 tbsp chopped fresh cilantro
▢ 1-2 jalapeños, finely diced

For the Steak Bowl Toppings:
▢ 2 bell peppers, thinly sliced
▢ 1/2 onion, thinly sliced
▢ 1 tsp olive oil
▢ 1/2 cup uncooked rice (white or brown)
▢ 1/2 cup corn kernels
▢ 1/2 cup canned black beans
▢ 1/2 cup sliced tomatoes
▢ Sour cream, to taste
▢ Shredded romaine (optional)
▢ Shredded cheese (optional)

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Instructions

• Marinate the Steak:

  • Combine marinade ingredients in a bowl or bag. Coat steak thoroughly and refrigerate for 10–20 minutes (do not exceed 20 minutes to avoid mushy texture).

• Prepare Other Ingredients:

  • While the steak marinates, slice the veggies and begin cooking the rice according to package directions.

• Cook the Steak:

  • Heat a well-oiled skillet over medium-high heat.

  • Cook steak for 3–5 minutes per side (6–10 minutes total), depending on desired doneness.

  • Set aside and let rest before slicing.

• Cook the Peppers and Onions:

  • In the same skillet, sauté peppers and onions over high heat with 1 tsp olive oil.

  • Let them char slightly without stirring too much, then remove from heat.

• Make Guacamole:

  • In a bowl, mash avocados with salt, cilantro, and jalapeños. Adjust salt to taste.

• Assemble the Bowls:

  • Start with a base of romaine (if using), then add 1/4–1/3 cup of rice.

  • Add peppers, onions, corn, beans, tomatoes, steak slices, and guacamole.

  • Finish with sour cream and cheese if desired

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Notes

• Don’t overcook the steak—start with 3 minutes per side and adjust as needed.

• Store leftovers (except guacamole) in the fridge for up to 5 days or freeze for up to 2 months.

• Customize with your favorite taco bowl toppings.