Southwest Steak and Lime Rice Bowls with Avocado Crema

There’s something incredibly satisfying about a bowl packed with bold flavors and textures. This recipe brings together tender, seared steak seasoned with a Southwest spice blend, fluffy jasmine rice brightened with fresh lime and a vibrant tomato scallion salsa. Topped with creamy avocado crema and a sprinkle of Monterey Jack cheese, every bite is a fiesta.

These bowls are perfect for a quick weeknight dinner that feels special. The pickled jalapeño adds a zingy kick that cuts through the richness, while the guacamole-based crema ties everything together. Best of all, it comes together in just 30 minutes with simple, fresh ingredients.

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Ingredients

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Diced SteakView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice according to package directions. Once done, fluff with a fork and stir in the juice of half the lime. Set aside.
2. While the rice cooks, dice the tomato and slice the scallions (white and green parts). Combine in a small bowl with a pinch of salt to make the salsa. Set aside.
3. Thinly slice the jalapeño into rings. If you prefer less heat, remove the seeds. Set aside.
4. Pat the diced steak dry with paper towels. Season with the Southwest spice blend, salt and pepper. Toss to coat evenly.
5. Heat a large skillet over medium-high heat. Add a drizzle of oil, then cook the steak in a single layer for 2-3 minutes per side, until browned and cooked to your liking. Remove from skillet and let rest.
6. In a small bowl, mix the guacamole and sour cream until smooth. Add a squeeze of lime juice if desired. This is your avocado crema.
7. To assemble the bowls, divide the lime rice between two bowls. Top with the cooked steak, tomato scallion salsa, jalapeño slices and a sprinkle of Monterey Jack cheese. Drizzle with avocado crema and serve.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, any tender cut like sirloin or flank steak works well. Just dice it into bite-sized pieces before cooking.

How can I make this dairy-free?

Omit the Monterey Jack cheese and use a dairy-free sour cream alternative. The guacamole is naturally dairy-free.

Can I prepare the components ahead of time?

Absolutely! Cook the rice and salsa up to a day ahead. Cook the steak just before serving for best texture.