Cook the rice according to package instructions; typically boil 2 cups of water for every cup of dry rice. Add rice, reduce heat, cover for 15 minutes, then fluff.

Season the 14 oz beef steak with taco spice blend. Let sit at room temperature for 15 minutes.

In a skillet, heat oil and sauté sliced onion and red bell pepper for 15 minutes until caramelized.

Blend light mayo, chipotle in adobo, fire-roasted peppers, sun-dried tomatoes, and garlic until smooth.

In a bowl, mix diced avocado, tomato, red onion, and cilantro to create the avocado salad.

Sear the seasoned steak in a hot skillet for 3.5 to 4 minutes per side for medium doneness. Let rest for 2 minutes.

Assemble the bowl with a layer of rice, followed by sautéed veggies, diced steak, avocado salad, and drizzle with chipotle sauce.

Top with black beans, corn, cheese, lettuce, and crushed corn chips for added texture.