Grilled Chipotle Steak Fajita Rice Bowl
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
This chipotle steak fajita rice bowl layers grilled steak over brown rice with caramelized peppers and onions, charred corn, beans, and fresh toppings. Satisfying and packed with flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds skirt steak (or flank steak)
- 2 teaspoons olive oil
- 1½ tablespoons fajita seasoning
- 1 teaspoon chipotle powder
- 1 teaspoon dried cilantro
- 1 large lime (juiced)
- olive oil spray
- 1 large red onion
- 1 red bell pepper
- 1 green bell pepper
- kosher salt
- 3 cups cooked brown rice (see notes)
- 1½ cups corn (charred, see notes)
- 15 ounce canned pinto beans (rinsed and drained)
- 1 cup tomatoes
- jalapeños (sliced, for serving)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 10m
- Sodium
- 733mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 880mg
- Calcium
- 88mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 733MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.