A chipotle-marinated ribeye steak served over fluffy cilantro lime rice, inspired by Chipotle's menu but made fresher and more flavorful at home. The smoky adobo marinade and bright citrus rice make this a restaurant-quality bowl that's faster than takeout.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Add white rice to a saucepan and wash it thoroughly. Drain the water, then add 1 tbsp of oil and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer until the water is absorbed and the rice is cooked, about 15-20 minutes.
While the rice cooks, place the ribeye steak in a large mixing bowl. Add the chipotle peppers in adobo sauce and ground cumin. Mix thoroughly to coat the steak completely.
For best results, cover and marinate the steak in the refrigerator overnight. If short on time, let it marinate for at least 30 minutes.
Heat a cast iron skillet over high heat. Cook the marinated steak for 2 minutes per side for a medium-rare finish. Once cooked, remove from the pan and let it rest for a few minutes.
Transfer the cooked rice to a large mixing bowl. Drizzle with the remaining 1 tbsp of oil, lime juice, and lemon juice. Season with salt and add the chopped cilantro.
Mix the rice well until all the ingredients are evenly distributed.
Dice the rested steak into bite-sized pieces.
Serve the diced steak over a bed of the cilantro lime rice and enjoy.
Store cooked steak and rice separately in airtight containers for up to 3 days; reheat steak gently in a skillet over medium heat or enjoy cold.
Marinate for at least 30 minutes for flavor, or up to 4 hours in the refrigerator for deeper penetration. Don't exceed 8 hours or the acids will begin breaking down the meat's texture.
Yes. New York strip, skirt, or flank steak work well. Adjust cooking time based on thickness—thinner cuts cook faster, thicker cuts may need lower heat to avoid charring outside before cooking through.
Use a meat thermometer: 130°F for medium-rare, 140°F for medium. Rest the steak 5 minutes after cooking to retain juices.
Yes. Cook rice up to 2 days ahead, refrigerate in an airtight container, then reheat gently on the stovetop with a splash of water or serve chilled.
Yes, all ingredients are naturally gluten-free. Always verify your chipotle peppers in adobo sauce label to ensure no gluten additives.
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