Rice bowl with salsa and Steak

Rice bowl with salsa and Steak

Total: 45 Min. | Active: 45 Min.
Nutritional value / person: 693 kcal
, Fat: 30 g
, Carbohydrate: 65 g
, Protein: 38 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


200 g long grain rice
salted water, boiling


1 tbsp olive oil
2 garlic cloves, cut in half
1 red chilli, deseeded, cut into pieces
2 tomatoes, cut in half
1 red onion, quartered
2 tsp Tabasco sauce e.g. Chipotle
¼ tsp salt

Tomato salad

150 g cherry tomatoes, quartered
1 red onion, finely chopped
2 tbsp lime juice
1 tsp olive oil
2 tbsp coriander, roughly chopped
¼ tsp salt


2 rib eye steaks (each approx. 250 g)
½ tsp salt
oil for frying


1 avocado, in slices
1 tin black beans (approx. 130 g), rinsed, drained
80 g Blue tortilla chips with sea salt, crushed
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How it's done

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Cook the rice in boiling salted water for approx. 15 mins. until just soft, then drain.


Heat the oil in a pan, add the garlic, chilli, tomatoes and onion, season, cover and simmer for approx. 15 mins., puree.

Tomato salad

Mix the tomatoes, onion, lime juice, oil and coriander, season with salt.


Salt the meat, cover with 2 tbsp of salsa. Heat the oil in a pan. Fry the steaks for approx. 3 mins. on each side. Cover and leave to rest for approx. 5 mins. Carve the steaks across the grain.


Divide the rice between bowls, top with the meat, avocado, beans, tomato salad and tortilla chips. Drizzle the salsa over the top.

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