Chef Ronaldo's Mexican Bowl from the A La Carte Menu

Chef Ronaldo's Mexican Bowl from the A La Carte Menu

Eat Clean Bro presents Chef Ronaldo Linares' Mexican Bowl. Go inside the kitchen with this easy to make recipe mostly using ingredients from the A La Carte menu. Follow along and see how how easy it is to create this amazing dish at home. It's easy bro!

Prep time: 10 minutes
Cooking time: 15-20 minutes
Serves: 1
Serving size: 1 plate



• Pico de gallo, 2 tablespoons
• Yellow rice, 1 cup
• London broil, 4 ounces
• Rojo sauce, 2 ounces
• Broccoli, 1 cup (cut into smaller pieces)
• Chicken or vegeterian stock, 2-3 ounces
• Olive oil as needed
• Chives (garnish, optional)
• Microgreens (garnish, optional)



  1. Measure out all of your ingredients and place them into smaller bowls or vessels that would be suitable for the product.
  2. Pre-heat a large sauté pan on medium high heat, add 2 teaspoons of olive oil, add broccoli and gently mix with a wooden spoon for about a minute, add rice and stock. Turn heat to low and mix for a bout 4 minutes until mixture is hot. Set aside.
  3. Pre-heat sauté pan on a medium high flame, add 2 teaspoons of olive oil, add London broil, sear both sides and remove from pan. Turn heat off and add rojo sauce, stir with spoon and remove sauce form pan.
  4. Time to plate. Place rice and broccoli into a bowl, place London broil pieces on top, add pico de gallo, rojo sauce over the steak, and garnish if you desire.
  5. Pro tip: I always like to sprinkle a little salt and black pepper over the food before eating.


Calories: 535 kcal
Fat: 12 g
Carbohydrate: 62 g
Fiber: 5 g
Protein: 45 g


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