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Rinse the white rice thoroughly under cold running water until the water runs clear. Drain well. In a medium saucepan, combine the rinsed rice with 1 3/4 cups of water and 1 tablespoon of vegetable oil. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes.

While the rice is cooking, prepare the steak marinade. In a medium bowl, combine the 1-inch pieces of ribeye steak, the pureed chipotle peppers in adobo sauce, and the ground cumin. Using gloved hands, mix thoroughly to ensure the steak is well coated.

Cover the marinated steak and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld.

When ready to cook, heat a large cast iron pan over high heat until very hot. Add 2 tablespoons of vegetable oil to the pan. Carefully add the marinated steak pieces in a single layer, working in batches if necessary to avoid overcrowding the pan.

Cook the steak for 2 minutes on each side for a medium-rare to medium doneness. Adjust cooking time for desired doneness. Remove the cooked steak from the pan and place it on a cutting board.

Once the steak has rested for a few minutes, dice it into small, bite-sized pieces.

Fluff the cooked rice with a fork and transfer it to a large metal bowl. Drizzle with additional vegetable oil (about 1 tablespoon), lime juice, and lemon juice. Sprinkle with salt and add the chopped fresh cilantro. Mix all ingredients thoroughly until well combined.

Serve the diced Chipotle steak over the cilantro lime rice.


Rinse the white rice thoroughly under cold running water until the water runs clear. Drain well. In a medium saucepan, combine the rinsed rice with 1 3/4 cups of water and 1 tablespoon of vegetable oil. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes.

While the rice is cooking, prepare the steak marinade. In a medium bowl, combine the 1-inch pieces of ribeye steak, the pureed chipotle peppers in adobo sauce, and the ground cumin. Using gloved hands, mix thoroughly to ensure the steak is well coated.

Cover the marinated steak and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld.

When ready to cook, heat a large cast iron pan over high heat until very hot. Add 2 tablespoons of vegetable oil to the pan. Carefully add the marinated steak pieces in a single layer, working in batches if necessary to avoid overcrowding the pan.

Cook the steak for 2 minutes on each side for a medium-rare to medium doneness. Adjust cooking time for desired doneness. Remove the cooked steak from the pan and place it on a cutting board.

Once the steak has rested for a few minutes, dice it into small, bite-sized pieces.

Fluff the cooked rice with a fork and transfer it to a large metal bowl. Drizzle with additional vegetable oil (about 1 tablespoon), lime juice, and lemon juice. Sprinkle with salt and add the chopped fresh cilantro. Mix all ingredients thoroughly until well combined.

Serve the diced Chipotle steak over the cilantro lime rice.
