Steak Fajita Rice Bowls
Quick and simple rice bowls with perfectly seasoned steak with sautéed peppers and onions and topped with queso fresco cheese.
Yield: 4 servings
- 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
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
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