Ingredients:

  • 1.5 cups long-grain white rice
  • 2 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 2.25 cups beef broth
  • 0.5 tsp salt
  • 1.5 lbs sirloin steak
  • 2 tbsp avocado oil
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • Salt and black pepper to taste
  • 0.5 cup mayonnaise
  • 1 tbsp chipotle peppers in adobo, minced
  • 1 tbsp fresh lime juice
  • 1 small clove garlic, grated
  • Pinch of salt
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 large avocado, sliced
  • 0.25 cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Melt butter in a medium saucepan over medium heat.
  2. Add minced garlic to the butter and stir for 30 seconds until fragrant.
  3. Stir in the dry rice, coating every grain in butter to toast the exterior.
  4. Pour in beef broth and add salt; bring to a boil, then reduce heat to low, cover, and simmer until rice is tender.
  5. Season the sirloin steak with cumin, smoked paprika, garlic powder, salt, and black pepper.
  6. Heat avocado oil in a large skillet over high heat until shimmering.
  7. Sear beef in batches to avoid crowding the pan, cooking until a mahogany-colored crust forms and beef reaches desired doneness.
  8. Combine mayonnaise, chipotle peppers in adobo, lime juice, and grated garlic in a blender or food processor; pulse until smooth.
  9. Divide the garlic rice into four bowls and top with seared beef, black beans, and corn.
  10. Garnish each bowl with sliced avocado, fresh cilantro, and a lime wedge.