Essentially a deconstructed burrito, these hearty bowls are filled with a fresh fiesta of flavor and textures, including McCormick Gourmet™ Carne Asada seasoned steak.
10m
PREP TIME
35m
COOK TIME
439
CALORIES
15
INGREDIENTS
Servings: 6
Ingredients
- 1/2 cup white vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 small red onion, thinly sliced
- 1 small jalapeño pepper, thinly sliced
- 2 cups water
- 1 cup long grain white rice
- 1/4 cup mayonnaise
- 2 tablespoons McCormick Gourmet™ Carne Asada Seasoning
- 2 tablespoons vegetable oil
- 1 pound skirt steak
- 2 medium green bell peppers, seeded and quartered
- 2 medium red bell peppers, seeded and quartered
- 1 medium ripe avocado, peeled, pitted and chopped
INSTRUCTIONS
- 1 Bring water and rice to boil in medium saucepan. Reduce heat and simmer until rice is tender and most of the water has been absorbed, about 20 minutes. Set aside.
- 2 Mix vinegar, lime juice, sugar, and salt in medium bowl. Microwave on HIGH 1 minute. Add onion and jalapeño. Reserve 1/4 cup of the onion pickling liquid. Set onions aside, stirring occasionally.
- 3 Place reserved 1/4 cup of the onion pickling liquid in separate small bowl. Add mayo; whisk until well blended. Stir 3 tablespoons of the mayo mixture into cooked rice; cover and keep warm. Reserve remaining mayo mixture for serving.
- 4 Brush steak on both sides with 1 tablespoon of the oil. Sprinkle with 1 tablespoon Carne Asada Seasoning. Toss peppers, remaining 1 tablespoon oil and remaining 1 tablespoon Carne Asada Seasoning in large bowl.
- 5 Grill steak and peppers over medium-high heat 3 to 4 minutes per side or until steak is desired doneness and vegetables are tender. Let rest 5 minutes. Slice steak across the grain into thin slices. Cut peppers into thin strips.
- 6 Divide rice between 6 serving bowls. Top with steak, peppers, pickled onions and avocado. Drizzle reserved dressing over top to serve.
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