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Southwestern Steak Bowl, sliced steak served on yellow rice, with black beans, corn, diced tomatoes, shredded lettuce and lime wedges all arranged on a white plate

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. 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.
Course Main Course
Cuisine Mexican & Southwestern
Keyword grilled steak
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 704kcal


Ingredients Yellow Rice

  • 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

Ingredients Steak

  • 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

Ingredients Toppings

  • 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

Ingredients Chipotle Ranch Dressing

  • 4 tablespoons Ranch Dressing use your favorite brand
  • Chipotle Hot Sauce to taste, use your favorite brand


Make the chipotle ranch dressing

  • 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.

Start the rice

  • 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.

Season and grill the steaks

  • 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.

Build the southwestern steak bowls

  • 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.


Calories: 704kcal | Carbohydrates: 97g | Protein: 37g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 76mg | Sodium: 1449mg | Potassium: 874mg | Fiber: 7g | Sugar: 4g | Vitamin A: 850IU | Vitamin C: 12mg | Calcium: 71mg | Iron: 4.4mg