Description
Enjoy a delicious Tex-Mex-inspired meal with this Steak Avocado Rice Bowl recipe. Tender sirloin steak, flavorful jasmine rice with jalapeños, and vibrant veggies come together in a bowl that’s as satisfying as it is tasty.
Ingredients
Scale
Steak:
- 1 pound sirloin steak or preferred cut
- 1 tablespoon neutral oil (e.g., canola)
Jalapeño Garlic Jasmine Rice:
- 1 cup jasmine rice
- 1 tablespoon butter
- 2 jalapeños, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- ½ teaspoon salt
- ½ cup cilantro, chopped
- 1 teaspoon lime zest
Additional Ingredients:
- 1 cup corn, drained/rinsed
- 1 avocado, sliced or cubed
- 1 onion, thinly sliced
- 2 bell peppers, thinly sliced
- ½ cup pico de gallo
Instructions
- Jalapeño Rice: Melt butter in a saucepan, sauté jalapeños and garlic until fragrant. Add rice, chicken broth, and salt. Simmer until tender, then stir in cilantro and lime zest.
- Prepare Steak: Season steak, sear in a skillet until medium-rare. Rest, then slice into cubes.
- Sauté Veggies: In the same skillet, sauté onion and bell peppers until slightly charred.
- Assemble Bowls: Layer rice, steak, sautéed veggies, corn, pico de gallo, and avocado in bowls.
Notes
- Customize with sauces, alternative grains, or different veggies.
- Add avocado and pico de gallo after reheating for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop / Searing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 535 kcal
- Sugar: 5 g
- Sodium: Varies by seasoning and broth
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: Negligible
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 41 g
- Cholesterol: 80 mg
