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Dinner recipe · from the recipe book

Carne Asada Cilantro-Lime Rice Bowls

Smoky, cumin-rubbed seared flank steak over fluffy cilantro-lime rice with charred peppers, pinto beans, fresh pico and creamy avocado.

Carne Asada Cilantro-Lime Rice Bowls

Ingredients

  • 1¼ lb570 gFlank steakpatted dry
  • 1⅓ cups240 gLong-grain white rice, dryrinsed
  • 2 cups450 gWater
  • 1 can, drained277 gPinto beans, canned, drainedrinsed
  • 2 medium240 gRed bell peppersliced into strips
  • 1½ medium150 gYellow onionsliced
  • 2 medium250 gTomatoesdiced
  • ¼ cup chopped40 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • 1½ cups chopped24 gFresh cilantrochopped
  • 1½ limes, juiced60 gLime juice
  • 1 whole200 gAvocadosliced
  • 3 cloves9 gGarlicminced
  • 2 tsp4 gGround cumin
  • 1½ tsp4 gChili powder
  • 1 tsp1 gDried oregano
  • 1½ tbsp20 gCanola oil
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prepare first: slice the red bell pepper and yellow onion, dice the tomato and red onion, mince the jalapeño and garlic, chop the cilantro, and rinse the rice and pinto beans.
  2. Rub the flank steak with the cumin, chili powder, oregano, garlic, black pepper and half the salt; let it sit while the rice cooks.
  3. Bring the rice, water and a quarter of the salt to a boil in a saucepan, cover, and simmer on low 15 minutes; rest off the heat 10 minutes.
  4. Make the pico: toss the tomato, red onion, jalapeño, half the cilantro and a third of the lime juice with the remaining quarter of the salt.
  5. Heat half the canola oil in a large skillet over high heat. Sear the steak 4 to 6 minutes per side until it reaches 145°F (63°C), then rest it at least 3 minutes and slice thinly against the grain.
  6. In the same skillet, heat the remaining half of the canola oil and cook the red bell pepper and yellow onion 6 to 8 minutes until charred and tender. Push them aside, add the pinto beans and warm 2 minutes.
  7. Fluff the rice with the remaining half of the cilantro and another third of the lime juice.
  8. Divide the rice among 4 bowls and top with the steak, the pepper and yellow onion mixture, pinto beans, pico and avocado. Drizzle with the last third of the lime juice.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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