Chipotle Steak Bowl

Ingredients

• 1 cups jasmine rice
• 1 tablespoons neutral oil
• 0.3 cups fresh cilantro, chopped
• 1 lime
• 1 ribeye steak
• Chipotle peppers in adobo sauce
• Cumin
• Salt

Method

1. Coat the ribeye steak with chipotle peppers in adobo sauce, cover, and refrigerate for at least 1-2 hours or overnight for deeper flavor.
2. Heat 1 tablespoon of oil in a cast iron pan or skillet over high heat. Sear the steak for about 2 minutes per side, seasoning with salt and cumin as it cooks.
3. Rinse 1 cup of jasmine rice and add it to a pot with 2 cups of water and a drizzle of oil. Bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed and the rice is tender.
4. Stir a drizzle of oil into the cooked rice along with the chopped cilantro, 1/2 teaspoon salt, and juice from one lime.
5. Slice the steak against the grain and serve on top of the cilantro-lime rice.