Instructions
Step 1. In a bowl, combine the steak with olive oil, chili powder, paprika, garlic powder, cumin, salt, pepper, soy sauce, and lime juice. Let marinate for at least 20 minutes.
Step 2. Heat a large skillet over medium-high heat and cook the steak for 3–4 minutes per side or until desired doneness. Remove from the skillet and set aside.
Step 3. In the same skillet, add the sliced onions and bell peppers. Cook for 5–7 minutes until softened and slightly caramelized.
Step 4. Return the steak to the skillet and toss with the vegetables. Cook for 1–2 minutes to combine flavors.
Step 5. For the rice, heat vegetable oil in a saucepan over medium heat. Add the rice and toast for 3–4 minutes, stirring frequently.
Step 6. Stir in the tomato sauce, chicken broth, garlic powder, onion powder, salt, and cumin.
Step 7. Bring to a boil, then reduce the heat to low. Cover and simmer for 18–20 minutes until the rice is tender and the liquid is absorbed.
Step 8. Fluff the rice with a fork and let it rest for 5 minutes.
Step 9. Serve the steak and fajita vegetables alongside the Mexican rice and enjoy.
Storage and Reheating Tips
Store leftover steak, vegetables, and rice in separate airtight containers in the refrigerator for up to 4 days.
Freeze the steak and vegetables for up to 2 months. The rice can also be frozen in freezer-safe containers.
Reheat the steak and vegetables in a skillet over medium heat until warmed through.
Reheat the rice in the microwave with a splash of water, covered, for 1–2 minutes, stirring halfway through.
For best flavor and texture, avoid overcooking the steak during reheating.
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