Mexican Rice Bowl
This Mexican Rice Bowl brings together everything I love about a good meal – fluffy rice, juicy steak, and plenty of fresh toppings. The lime and cilantro keep it light, while the chipotle drizzle adds just the right amount of heat. It’s my idea of the perfect weeknight dinner.
Ingredients
Cilantro Lime Rice
- 2 cups basmati rice
- 3 cups water
- 2 teaspoons salt
- 1 tablespoon butter
- 2 bay leaves
- 1 head garlic cut in half
- 1 lime freshly juiced
- ½ bunch cilantro finely chopped
Steak & Vegetables
- Steak marinated using Carne Asada marinade
- bell peppers marinated, from marinade
- onions marinated, from marinade
Pico de Gallo
- 4 Roma tomatoes ripe,diced
- ¼ cup white onion finely chopped
- 2-3 tbsp fresh cilantro chopped
- ½–1 lime freshly juiced
- salt to taste
- jalapeño finely diced
Chipotle Adobo Drizzle
- 1 tbsp canned chipotle pepper in adobo sauce
- 1 tbsp sour cream
- 1 tbsp mayonnaise
- 1 garlic clove finely grated or crushed
Additional
- sour cream mixed with half and half, to desired consistency
- cilantro extra, for garnish
Instructions
- Rinse the basmati rice until the water runs clear. Add it to a rice cooker with water, salt, butter, bay leaves, and the halved garlic. Cook using the white rice setting.
- Once the rice is cooked, let it sit covered for 5 minutes. Remove the bay leaves and garlic, then add lime juice and chopped cilantro. Fluff gently with a fork until well combined.
- Marinate the steak using the Carne Asada marinade. When ready to cook, remove the steak from the marinade and set aside. Reserve the marinated peppers and onions.
- Grill the steak to your desired doneness, about 4 minutes per side. Let it rest before slicing.
- Cook the marinated peppers and onions on a hot grill or cast iron skillet until softened and lightly charred.
- To make the pico de gallo, combine the diced tomatoes, chopped onion, cilantro, lime juice, salt, and jalapeño in a bowl. Mix well and let sit for 10–15 minutes to allow the flavors to develop.
- In a small bowl, combine the chipotle pepper, sour cream, mayonnaise, and garlic. Mix until smooth. Add a small splash of water if a thinner consistency is desired.
- Char the corn for the corn salsa: grab the corn salsa here!
- To assemble the bowls, add a base of cilantro lime rice. Top with sliced steak and grilled vegetables. Add pico de gallo, corn salsa, and a drizzle of chipotle sauce. Finish with sour cream and garnish with additional cilantro if desired.
- Serve immediately and enjoy.
Notes
- Rinse the rice well. Washing until the water runs clear removes excess starch and keeps the grains fluffy instead of sticky.
- Let the rice rest. After cooking, keep it covered for a few minutes so the steam finishes the cooking and the texture stays light.
- Slice steak against the grain. This keeps each bite tender and easy to chew.
- Don’t skip resting the steak. Letting it sit before slicing helps the juices redistribute for a more flavorful result.
- Use a hot grill or skillet. High heat gives the steak and vegetables that perfect char and smoky flavor.
- Adjust the spice level. Add more or less jalapeño in the pico de gallo or chipotle in the drizzle to match your heat preference.
- Make components ahead. The rice, pico de gallo, and chipotle sauce can all be prepared a day early for easier assembly.
- Keep the pico fresh. Let it sit for at least 10 minutes before serving so the flavors blend and the tomatoes release their juices.
- Thin the chipotle drizzle if needed. A splash of water or lime juice helps it pour smoothly over the bowl.
- Store leftovers separately. Keep the rice, steak, and toppings in different containers to maintain the best texture when reheating.
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