Rice bowl with salsa and Steak

Rice bowl with salsa and Steak

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

Ingredients

4 people

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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
kochen@bettybossi.ch

Rice

200 g long grain rice
salted water, boiling

Salsa

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

Steak

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

Bowls

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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Rice

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

Salsa

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.

Steak

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.

Bowls

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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