Name: Chipotle steak rice bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz beef top sirloin steak, patted dry and cut into 1/2-inch strips; 1/4 cup jasmine rice; 1/2 cup water; 1/3 cup canned black beans, drained and rinsed; 1 1/2 tsp chipotle peppers in adobo sauce, minced; 1 tsp extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper; 1.5 oz plum tomato, diced; 2 tbsp red onion, finely diced; 1 1/2 tsp lime juice; 1/4 cup fresh cilantro, chopped; 2 tbsp water

Nutrition

Per serving

493 calories

Protein: 39g; 32% of calories
Carbs: 52g; 43% of calories
Fat: 14g; 25% of calories

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, 1/2 cup of water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer for 12 minutes. Remove from heat and let rest, covered, for 5 minutes.
In a small bowl, toss together the diced tomato, red onion, cilantro, and half the lime juice with a pinch of salt. Set aside.
In a small skillet over medium heat, combine the black beans, chipotle, 2 tbsp of water, and the remaining lime juice. Mash a few beans with a fork to thicken the liquid. Simmer for 4 minutes until saucy and hot.
Season the steak strips with 1/4 tsp salt and the black pepper. Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the steak in a single layer. Cook for 2 minutes, flip, and cook for 1 minute more. Done when browned outside and pink in the center, 145°F.
Fluff the rice with a fork and place in a bowl. Top with the seared steak strips, saucy black beans, and fresh tomato salsa.

Nutrition

Ingredients

Instructions

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