Instructions:
step 1 In a bowl, toss sliced steak with fajita seasoning, lime juice, a pinch of salt, and 1 tablespoon olive oil. Let marinate for 15-20 minutes.
step 2 In a large skillet over medium-high heat, heat remaining 1 tablespoon olive oil. Add marinated beef and cook for 5-6 minutes until browned and cooked through. Remove from pan and set aside.
step 3 In the same skillet, add bell peppers and onions. Sauté for 4-5 minutes until softened and slightly charred. Return beef to skillet and toss everything together. Adjust seasoning with salt and pepper.
step 4 For the rice, heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add rice and toast lightly for 2-3 minutes.
step 5 Stir in tomato paste, cumin, garlic powder, onion powder, and a pinch of salt. Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes or until rice is tender and liquid is absorbed.
step 6 Fluff rice with a fork and garnish with chopped cilantro if desired.
step 7 Serve beef fajita mixture over or alongside the rice for a complete meal.
Storage and Reheating Tips:
Store leftovers in separate airtight containers in the fridge for up to 3 days. Reheat beef and veggies in a skillet over medium heat or in the microwave. Reheat rice with a splash of water in the microwave or on the stovetop to restore moisture.
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