Start by marinating the steak for flavor-packed, tender meat. Combine the olive oil, lime juice, chipotle peppers, minced garlic, cumin, oregano, salt, and black pepper in a bowl or large bag. Add the steak, ensuring it’s fully coated, and allow it to marinate in the fridge for at least 10 minutes (but no longer than 20 to prevent mushiness).

While the steak is marinating, prepare the rice according to the package instructions. This step typically takes about 20 minutes, so it’s perfect to do while you prep the other ingredients.

Using a well-oiled skillet, heat to medium-high. Cook the steak for 3-5 minutes on each side without moving it, until the outside is beautifully seared. Adjust cooking time to reach your preferred doneness, whether medium-rare, medium, or well-done. Once done, set it aside to rest before slicing thinly.

Add sliced bell peppers and onions to the same skillet, along with a touch of olive oil if needed. Season lightly with salt and pepper. Sauté on high heat for about 6 minutes until the veggies are tender and slightly charred.

Mash the avocados in a small bowl for a simple guacamole. Add salt, cilantro, and diced jalapeños, giving everything a good mix. Adjust the seasoning to your taste.

Begin layering your bowl with cooked rice as the base. Top with sliced steak, sautéed veggies, corn, black beans, tomatoes, cheese (if using), and a dollop of fresh guacamole. Don’t forget a sprinkle of chopped cilantro to add brightness!