Imported from the web

Chipotle Queso Steak & Rice Bowls

Name: Chipotle Queso Steak & Rice Bowls
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Yield: 10 servings
Cuisine: Mexican
Ingredients: 4 lb flank steak; tsp cumin (Amount shown in the original video was not legible; estimated here as 2 tsp.); tsp chili powder (Amount shown in the original video was not legible; estimated here as 2 tsp.); tsp onion powder (Amount shown in the original video was not legible; estimated here as 1 tsp.); tsp garlic powder (Amount shown in the original video was not fully legible; estimated here as 1 tsp.); tsp black pepper (To taste; amount was not stated clearly. Estimated here as 0.5 tsp.); tsp paprika (Amount shown in the original video was not legible; estimated here as 1 tsp.); salt (To taste.); 40 g chipotle peppers in adobo; 0.5 cup Rotel tomatoes; 0.5 cup bone broth; 450 g white rice (The source does not specify whether the rice is raw or cooked.); 200 g reduced-fat cheese; chipotle queso sauce (Made separately. The sauce ingredients and quantity are not visible in the supplied source; estimated here as 300 g for nutrition purposes.)

Imported by Jordan Morrissey on SeeMeCook

A slow-cooker meal-prep bowl featuring seasoned flank steak, white rice, reduced-fat cheese, and creamy chipotle queso. Chipotle peppers in adobo, Rotel tomatoes, and bone broth add smoky flavor and moisture.

10 servings435 minMexican

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Ingredients

4 lb flank steak
tsp cumin (Amount shown in the original video was not legible; estimated here as 2 tsp.)
tsp chili powder (Amount shown in the original video was not legible; estimated here as 2 tsp.)
tsp onion powder (Amount shown in the original video was not legible; estimated here as 1 tsp.)
tsp garlic powder (Amount shown in the original video was not fully legible; estimated here as 1 tsp.)
tsp black pepper (To taste; amount was not stated clearly. Estimated here as 0.5 tsp.)
tsp paprika (Amount shown in the original video was not legible; estimated here as 1 tsp.)
salt (To taste.)
40 g chipotle peppers in adobo
0.5 cup Rotel tomatoes
0.5 cup bone broth
450 g white rice (The source does not specify whether the rice is raw or cooked.)
200 g reduced-fat cheese
chipotle queso sauce (Made separately. The sauce ingredients and quantity are not visible in the supplied source; estimated here as 300 g for nutrition purposes.)

Steps

1
Place the 4 lb flank steak in a slow cooker. Season it with the cumin, chili powder, onion powder, garlic powder, black pepper, paprika, and salt shown in the video.
2
Add the chipotle peppers in adobo, Rotel tomatoes, and bone broth to the slow cooker.
3
Mix the steak and added ingredients by hand until the seasonings, tomatoes, chipotle, and broth are distributed over the meat.
4
Set the slow cooker and cook the steak for approximately 7 hours. The source does not specify the slow-cooker temperature.
5
When the steak is finished, add white rice to the meal-prep portions so it can soak up the cooking juices.
6
Add the reduced-fat cheese to the portions.
7
Top or finish the bowls with the separately made chipotle queso sauce.
8
Divide the steak, rice, cheese, and queso sauce into 10 meal-prep servings.

Notes

Several seasoning quantities shown on screen are illegible, and the complete chipotle queso sauce recipe is not included in the supplied source. The preparation state of the 450 g rice and the slow-cooker temperature are also unspecified. The source lists approximately 523 calories, 48 g protein, 40 g carbohydrates, 18 g fat, and 1 g fiber per serving.