Steak Fajita Rice Bowls

Ingredients:

• 2 cups rice
• Juice of one large lime
• Cilantro, large handful roughly chopped
• 2 tablespoons olive oil
• 1 yellow onion, sliced
• 2 red bell peppers, sliced
• 1 lb steak, cut into 1” cubes ( I used leftover NY strip steak)
• 2 tablespoons fajita seasoning, recipe below
• Shredded cheddar cheese
• Shredded iceberg lettuce
• I Roma tomato, diced
• 1-2 avocados, diced
• Salsa, optional

Directions:

1. Cook rice according to package directions. Fluff the rice when done and stir in lime juice and cilantro.
2. Heat olive oil in a large skillet over medium-high heat. Add onions and peppers. Season with kosher salt and cook until they start to soften, 2-3 minutes.
3. Stir in cubed steak and fajita seasoning to skillet. If skillet is too dry add 1/3 cup water. Cook until meat is desired doneness.
4. To serve; divide between 4 bowls. Start with cilantro-lime rice. Spoon steak fajita mixture over rice. Top with cheese, lettuce, tomato, avocado, and salsa. Enjoy!

Fajita Seasoning:

• 1 tablespoon cornstarch
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon ground paprika
• 1 teaspoon white sugar
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon ground cumin

1. Mix all ingredients together. Leftovers can be stored in and airtight container for later use.