Chipotle has always been a spot that my boyfriend and I enjoy grabbing a quick bite to eat at. I absolutely love their rice bowls and thought it would be a good idea to whip up my own for dinner last night. I can’t even begin to tell you how good they came out! This was a last minute recipe idea, so I used some ingredients that I had around the house. Feel free to add in some of your favorite vegetables, toppings, and proteins that you think would compliment the meal. This was my first time cooking steak with coconut oil and I really liked the way a savory flavor was brought out in this dish. As a tip, when cooking brown rice, I add in a teaspoon of coconut oil into boiling water in order to keep the rice from sticking to the pot! Let’s take a look at what you’ll need:
Ingredients (Makes 2 rice bowls)
1 16oz package sirloin tip steak, thinly sliced
1 onion, diced
½ cup black beans
1 ½ cups brown rice, cooked
1 tablespoon Kelapo Coconut Oil
½ cup fat-free cheese
1 tablespoon taco seasoning
- Place skillet on medium-high heat and add in coconut oil. Next, add diced onions, steak, and taco seasoning. Add in 2 tablespoons water to dissolve taco mix and sauté until fully cooked. Adjust to low heat to keep warm.
- Warm black beans in microwave for about 2 minutes.
- Take cooked brown rice and separate into two bowls. Next, add in steak mixture, black beans, and top off with cheese.
- Serve and enjoy! Yes, it’s that easy!
This dish served both my boyfriend and I to the point where we were completely stuffed! We were both able to get in a good serving of protein from the steak and beans, along with sufficient carbohydrates and health fats from the brown rice and coconut oil. I got away with making dinner for under $10, which was amazing. If just about all the ingredients are in your pantry and fridge, I highly recommend trying this idea out for a quick recipe idea. As I stated before, you can spice things up by adding sour cream, lettuce, tomatoes, corn, peppers, and even guacamole to this dish. Have you tried using coconut oil in savory dishes?