Southwest Steak Bowls

Southwest Steak Bowls are a dish that I dreamt up when I was craving a burrito but had no tortillas in the house! I would choose these over a burrito any day. They’re so delicious and versatile, you could add anything you’d like to these bowls. However: this is how I made mine.

Serves: 3 – Cooktime: 45 minutes



  • Uncle Ben’s Converted Rice
  • 1 can chicken broth
  • 2 tbsp salted butter
  • Juice of 1/2 lime
  • 1/8 cup finely chopped fresh cilantro
  • S&P to taste
  • Sprinkle of mozzarella cheese (OPTIONAL)


  • 2 avocados
  • Juice of one lime
  • 1/4 cup fine chopped white onion
  • 1/4 cup finely chopped fresh cilantro
  • 1/2 plum tomato, chopped (OPTIONAL)
  • 1/2 tsp garlic powder
  • Couple shakes of chili powder
  • S&P to taste


  • 1 package cube steak
  • 2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp cayenne
  • Couple shakes of crushed red pepper flakes
  • S&P to taste
  • Possible water if too dry


1.) I’ll break the directions up into how I cooked each individual part of the bowls. Know that the rice takes the longest (about 20 min.), so start this first. Guacamole can be made anytime while rice is cooking. The steak takes the least time to make, so this can be done in the last 5 minutes of the rice cooking. Don’t worry if the rice finishes up while you’re still working on the other parts. As long as the rice stays covered and placed on a back burner (with the heat OFF), it will stay warm.

2.) To cook the rice: When I was in college, I often used minute rice (takes 5 minutes to cook) because I was inexperienced and I didn’t want to wait 20 minutes for my rice to be done. However, when I graduated college, I began to branch out and I’ve switched to Uncle Ben’s converted rice. I like the flavor and texture much more. There are directions on the box how to cook, however I make a few personal changes because I like the way the rice comes out. I directly substitute the water for chicken broth and add the optional butter. I season with about 2 tsp of ground black pepper and 1 tsp of salt. Let boil, then turn down heat to medium low and cook for 20 minutes, covered. When the rice is done (I normally cook 4 servings because we like having leftovers), add the lime juice and cilantro. Stir to incorporate completely. When serving, I added a sprinkle of mozzarella cheese, which added a creamy element.

3.) To cook the steak: I bought a package of cube steak on my weekly grocery haul, which I have never cooked with before. It turned out really good! Definitely a good steak to use with this recipe. Not only is it inexpensive, but it cooks very fast. Place a medium saucepan on medium-high heat and roughly chop cube steak into 2″ pieces. Add the steak to the pan and let sear on both sides for about 1-2 minutes. It should cook very quickly because the pieces are so small. Add S&P to taste. To make taco seasoning: add cumin, chili powder, garlic powder, paprika, cayenne, onion powder, crushed red pepper flakes, and S&P to small dish and stir well. Sprinkle over steak. This was a fairly mild seasoning, but if you’d like a little more kick, you could add a bit more chili powder and cayenne. Reduce heat to low and let simmer for 2 minutes. If meat looks too dry, feel free to add a small amount of water, add a little at a time, until the taco sauce is your desired consistency.

4.) To make the guacamole: I’ve had people that do NOT like guac try this recipe and LOVE IT! So for all your friends that don’t like guacamole, have them try this one!! Mash avocados and add juice of one lime. I prefer to mash my avocado before I add anything in because it tends to get messy if I don’t. Add onion and fresh cilantro to avocados. Add garlic powder, chili powder, and S&P to taste. Mix well. Normally I’ll add tomato as well, however I didn’t have any in the house. It’s not a make or break, I just like the flavor it gives and the pop of color it adds.

5.) Plate and enjoy!!

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