Southwestern Steak Bowl
This Southwestern Steak Bowl starts with a bed of yellow rice, that gets its beautiful color from good-for-you turmeric instead of artificial coloring.
- 4¼ cups Water
- 2 tablespoons Chicken Base (like Better than Bouillon chicken base (or use your favorite brand))
- ½ teaspoon Minced Dehydrated Onion
- ½ teaspoon Turmeric
- 2 cups Long Grain White Rice
- 1 pound Flat Meat or Skirt Steak (about 2 steaks)
- 1 teaspoon Kosher Salt
- 1 teaspoon Chili Powder
- ½ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- ¼ teaspoon Cumin
- 1 cup Shredded Lettuce
- 2 Tomatoes (seeded and diced)
- 1 cup Corn (canned, drained and rinsed)
- 1 cup Black Beans (canned, drained and rinsed)
- 1-2 tablespoons Cilantro (finely chopped)
- Limes (cut into wedges, for serving)
- 4 tablespoons Ranch Dressing (use your favorite brand)
- Chipotle Hot Sauce (to taste, use your favorite brand)
- Add ranch dressing (enough for 4 servings) to a bowl or dispenser. Add the chipotle hot sauce to taste. Stir well to combine.
- Refrigerate the chipotle ranch dressing until ready to serve.
- Bring the water to a boil in a medium saucepan.
- Add the chicken base, minced dehydrated onion and turmeric. Stir well until the bouillon is dissolved and the ingredients are combined.
- Add the rice to the saucepan, lower the heat to medium and stir well.
- Continue simmering the rice, uncovered, until most of the water has cooked out. The rice should be visible on the surface, about 10-12 minutes.
- Give the rice another quick stir, lower the heat to low and cover. Cook the yellow rice for about 25 minutes, or until done.
- Fluff the rice with a fork, keep warm until ready to serve.
- Remove the steaks from the refrigerator and let them sit out for a few minutes to take the chill off prior to grilling.
- Add the salt, chili powder, garlic powder, onion powder and cumin to a small bowl. Stir well to combine.
- Sprinkle the prepared seasoning mix on both sides of the steak.
- Cook the steaks on a preheated grill over moderately-high heat for a few minutes on each side until the desired doneness is reached. Cooking time will depend on the thickness of the steak and the desired temperature.
- Place the steaks on a cutting board or pan and let them rest for a few minutes prior to slicing to allow the juices to redistribute.
- Add a generous bed of rice to individual bowls or plates.
- Divide the remaining ingredients into four portions. Top each plate with the lettuce, tomatoes, corn and black beans. Sprinkle with the chopped cilantro.
- Divide the sliced steak into four servings, and add to each salad.
- Serve the southwestern steak bowls with the chipotle ranch dressing and a couple of lime wedges.
The rice is topped with lettuce, tomatoes, corn and black beans. Then we add perfectly seasoned grilled steak, and finish the whole thing off with an easy-to-make chipotle ranch dressing.
Refrigerate the chipotle ranch dressing until ready to serve. Bring the water to a boil in a medium saucepan. Stir well until the bouillon is dissolved and the components are combined.
Add the rice to the saucepan, lower the heat to medium and stir well. Continue simmering the rice, uncovered, until most of the water has cooked out. The rice should be visible on the surface, about 10-12 minutes.
Give the rice another quick stir, lower the heat to low and cover. Cook the yellow rice for about 25 minutes, or until done.
Fluff the rice with a fork, keep warm until ready to serve. Remove the steaks from the refrigerator and let them sit out for a few minutes to take the chill off prior to grilling. Add the salt, chili powder, garlic powder, onion powder and cumin to a small bowl.
Sprinkle the prepared seasoning mix on both sides of the steak. Cook the steaks on a preheated grill over moderately-high heat for a few minutes on each side until the desired doneness is reached. Preparation time will depend on the thickness of the steak and the desired temperature.
Place the steaks on a cutting board or pan and let them rest for a few minutes prior to slicing to allow the juices to redistribute. Add a generous bed of rice to individual bowls or plates.
Top each plate with the lettuce, tomatoes, corn and black beans. Divide the sliced steak into four servings, and add to each salad.
Serve the southwestern steak bowls with the chipotle ranch dressing and a couple of lime wedges.