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ALL OF THE BEANS.
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Zesty Cilantro Rice Bowl
Ready to kick your bowl up a notch? This Zesty Cilantro Rice Bowl brings the flavor with Bush’s® Southwest Zest™ Pinto Beans, juicy steak, and a creamy avocado lime drizzle.
- Prep Time
10 Mins
- Cook Time
25 Mins
- Serves
4
Ingredients
- Zesty Cilantro Rice Bowl
- 1 ripe avocado, pitted and peeled
- Juice of 1 lime
- 1 small clove garlic
- 1 cup sour cream
- Salt and pepper
- 1 pound skirt steak
- 3 tablespoons unsalted butter
- 2 cups corn kernels
- 3 cups cooked brown rice
- 1/4 cup finely chopped fresh cilantro
- 1 can Southwest Zest™ Pinto Beans
- 1 small jalapeño, thinly sliced
- Crumbled Cotija, for serving
Cooking Instructions
- 1COMBINE
Combine the avocado, lime juice, garlic, and sour cream in a blender or food processor and puree until smooth. Set aside.
- 2COOK
Season the skirt steak with salt and pepper. Heat a heavy-bottomed pan over medium-high heat for 1 minute. Add the butter and swirl it to coat the pan. Add the steak and cook until medium-rare, 12 to 15 minutes, flipping once. Transfer the steak to a cutting board and let it rest 10 minutes.
- 3COOK
While the steak is resting, add the corn kernels to the same pan in the steak drippings and cook over medium heat until the color is bright and some of the kernels begin to brown, 2 to 3 minutes. Season with salt and pepper.
- 4HEAT
In a separate pan, heat the Southwest Zest™ Pinto Beans. Slice the steak into bite-sized pieces.
- 5TOSS
Toss the cooked brown rice with the cilantro and divide them among 4 bowls. Top with the steak, corn, Southwest Zest™ Pinto Beans, jalapeños, Cotija, and drizzle with the avocado crema.