0 from 9 votes
Chipotle Steak Rice Bowls
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.
Prep Time
15 mins
Cook Time
15 mins
rest time
5 mins
Total Time
45 mins
Servings: 4 servings
Calories: 745 kcal
Course:
Main Course , Dinner
Cuisine:
American , Mexican-American Fusion
Ingredients
Fajita Seasoning
- 1 ½ teaspoons chipotle chili pepper powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Fajitas
- 1 ½ pounds flank or skirt steak
- 3 tablespoons olive oil divided
- 3 tablespoons fresh lime juice divided
- 1 teaspoon low sodium soy sauce
- 1 cup sliced red onion sliced into 1/4-inch strips
- 3 cups sliced bell peppers of any color sliced into 1/4-inch strips
- 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
Fajita Seasoning
- In a small bowl, combine 1 ½ teaspoons chipotle chili pepper powder, 1 teaspoon cumin, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked paprika, ¼ teaspoon salt, and ⅛ teaspoon ground black pepper . Reserve 1 ½ teaspoons of this seasoning for the vegetables.
Cup of Yum
Fajita Bowls
- In a large ziplock bag, combine 2 tablespoons of the 3 tablespoons olive oil, 3 tablespoons fresh lime juice, 1 teaspoon low sodium soy sauce, and the fajita seasoning that has not been reserved for the vegetables. Add 1 ½ pounds flank or skirt steak and press all of the air from the bag before sealing it to allow the flavors to meld with the steak. Allow it to sit while you prepare the vegetables.
- Heat the remaining olive oil in a 12-inch skillet over medium-high heat. Add 1 cup sliced red onion and allow to cook for 3-4 minutes or until softened and fragrant. Add 3 cups sliced bell peppers of any color and sprinkle with the reserved 1 ½ teaspoons of fajita seasoning. If you like the peppers with a little crunch, cook them for about 2-3 minutes. And if you like them softer, cook them for about 5-6 minutes. Remove the peppers and onions from the skillet and reserve on a plate or in a bowl.
- Melt 1-2 tablespoons unsalted butter on the same skillet and add the steak. Cook for 3-4 minutes for medium-rare, or longer depending on how you like your steak. Flip the steak and cook for another 3-4 minutes. Once finished, transfer the steak to a cutting board and cover with foil. Let it rest for 5 minutes before slicing it into strips.
Assemble
- Fill bowls with 2 cups cooked white or brown rice and top with the steak, onions, and peppers.
- Top with your desired topping and enjoy immediately.
Nutrition Information
Calories
745kcal
(37%)
Carbohydrates
87g
(29%)
Protein
45g
(90%)
Fat
23g
(35%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
0.1g
Cholesterol
110mg
(37%)
Sodium
306mg
(13%)
Potassium
1041mg
(30%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
3945IU
(79%)
Vitamin C
149mg
(166%)
Calcium
91mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 745
% Daily Value*
| Calories | 745kcal | 37% |
| Carbohydrates | 87g | 29% |
| Protein | 45g | 90% |
| Fat | 23g | 35% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 110mg | 37% |
| Sodium | 306mg | 13% |
| Potassium | 1041mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 3945IU | 79% |
| Vitamin C | 149mg | 166% |
| Calcium | 91mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.