Beef Fajita Rice Bowls with Peppers

• 1 lb flank steak, thinly sliced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 1 medium onion, sliced
• 2 cups cooked rice
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 1 lime, cut into wedges

Steps

1. 1 In a bowl, mix steak with smoked paprika, cumin, chili powder, salt, and pepper.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook steak until browned, about 5 minutes. Remove and set aside.
3. 3 Add another tablespoon of olive oil to the same skillet. Sauté bell peppers and onion until softened, about 5 minutes.
4. 4 Return beef to skillet with veggies. Stir in lime juice and cook for another 2 minutes.
5. 5 Divide rice among bowls, top with beef and pepper mixture, and garnish with cilantro.
6. 6 Serve with lime wedges on the side.

Equipment

• Large skillet

Variations

• Substitute flank steak with chicken or shrimp for a different protein.
• Add a dash of hot sauce for a spicy kick.

Substitutions

• Use pre-cooked rice to save time.
• If flank steak is unavailable, sirloin or skirt steak works well.

Pairings

• Corn tortillas
• Guacamole
• Salsa

Nutrition

Tips

• For extra flavor, marinate the steak in the spice mixture for at least 30 minutes before cooking.
• Feel free to use a mix of bell peppers for a variety of colors and flavors.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep the rice moist.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently in a microwave or on the stovetop with a bit of water.

Serving Suggestions

• Pair with a simple avocado crema or a side of black beans for added texture and flavor.

FAQ