Chipotle Steak and Black Bean Rice Bowls

Seared seasoned sirloin steak over fluffy white rice with black beans, sweet corn, and a bright squeeze of lime.

• Prep: 10 min
• Cook: 14 min
• Total: 24 min
• Servings: 3
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $7.63/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• sauté
• quick
• tangy
• crowd-pleaser

Ingredients

• 1 pound beef top sirloin steak (sliced into thin strips)
• 1 cup long-grain white rice
• 2 cup water
• 1 can black beans (15 oz can, drained and rinsed)
• 1 cup sweet corn (drained)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.75 teaspoon salt (divided)
• 2 tablespoon lime juice (freshly squeezed)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Combine long-grain white rice, water, and 1/4 teaspoon salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 12 minutes until water is absorbed.
2. Season beef top sirloin steak strips with chili powder, ground cumin, and remaining 1/2 teaspoon salt.
3. Heat olive oil in a large skillet over high heat. Add seasoned steak strips and sear for 4 to 5 minutes, stirring once, until browned on edges and tender.
4. Warm black beans and sweet corn together in a small pot or microwave for 2 minutes.
5. Divide cooked white rice among 3 bowls. Arrange seared steak, warm black beans, and sweet corn on top. Finish with lime juice and chopped fresh cilantro.

Notes

Pack steak and beans together for easy reheating; keeps fresh in airtight containers for 3 days.

Nutrition (per serving)

• Calories: 761
• Protein: 43.5 g
• Carbohydrates: 80 g
• Fat: 28.4 g
• Fiber: 9 g
• Sodium: 1333 mg
• Saturated Fat: 9.3 g
• Sugar: 4.4 g
• Cholesterol: 119 mg