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Steak Fajita Rice Bowls
Quick and simple rice bowls with perfectly seasoned steak with sautéed peppers and onions and topped with queso fresco cheese.
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Yield
4
servings
5
from 1 vote
Ingredients
1
Tbsp
olive oil
1
lb
sirloin steak
1/2
tsp
salt
1
tsp
ground black pepper
1
tsp
chili powder
1
tsp
ground cumin
2
medium
poblano peppers
sliced
1
large
red bell pepper
sliced
1
medium
red onion
sliced
2
cups
white rice
cooked, warm
1
(15.5 oz) can
black beans
drained
1/4
cup
queso fresco
Instructions
In a large cast iron skillet, heat olive oil over high heat. Season steak on both sides with salt, pepper, chili powder, and ground cumin.
Place steak in hot pan and cook for 6-8 minutes per side, turning once until desired doneness is reached.
Remove steak to plate or cutting board and loosely cover with tin foil while you cook the veggies.
Using the same cast iron pan, reduce heat to medium, and drizzle additional 1 Tbsp olive oil into pan and add chopped onions and peppers.
Cook, stirring frequently, for about 8-10 minutes until peppers are soft and onions are slightly translucent.
While veggies are cooking, stir can of black beans in with warm rice. Divide equally among four bowls. Top each bowl with cooked peppers and onions.
Remove foil from steak and slice evenly across grain. Distribute evenly among four bowls.
Finish by topping with small amount of crumbled queso fresco cheese. Serve and enjoy!
Recipe by
Jennifer Meyering
https://jennifermeyering.com/steak-fajita-rice-bowls/
All images & content are copyright ©
Jennifer Meyering
. Material may not be duplicated or republished without permission. If you would like to share this recipe, we ask that you please re-write the recipe in your own words and provide appropriate credit with a link back to the original post. Thank you!