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Steak Fajita Rice Bowl
with guacamole / tortilla chips

Active: 25 Total: 45

Rice bowls are a great option on busy nights when you'd like to let everyone serve themselves. Filled with savory steak, onions, and peppers, they're ready to customize with your favorite toppings.



  • Rice, uncooked white or brown - 1 cup
Fajita Steak:
  • Garlic - 2 cloves , chopped
  • Oil, cooking - 2 Tbsp
  • Soy sauce, low-sodium - 3 Tbsp
  • Lime juice - 2 Tbsp
  • Oregano, dried - 1 tsp
  • Chili powder - 1 tsp
  • Cumin - 1 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Steak, skirt or flank - 1 lb , sliced
  • Cilantro, fresh - 2 Tbsp , chopped
  • Avocados - 2 , mashed
  • Lime juice - 1 Tbsp
Steak Fajita Rice Bowl:
  • Bell peppers, any color - 2 , sliced
  • Onions, medium - 1 , sliced
  • Lettuce, romaine - 2 hearts , chopped
  • Tomatoes, medium - 2 , chopped
  • Oil, cooking - 1 Tbsp
  • Salsa, store-bought - 1/2 cup , for serving
  • Cheese, shredded Mexican blend (opt) - 2 oz , for serving
  • Tortilla chips - 2 cups , for serving


  1. Make marinade - Chop garlic. Whisk together garlic, cooking oil (portion for steak), soy sauce, lime juice (portion for steak), oregano, chili powder, cumin, and red pepper flakes (if using). (Can be done up to 5 days ahead)

  2. Marinate steak - Slice steak into thin strips against the grain. Tenderize with a fork and combine with marinade. (Tip: Freezing the steak for 10 minutes will make it easier to thinly slice.) Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)

  3. Rice - (Skip if made ahead for Monday.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  4. Bell peppers / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)

  5. Lettuce / Tomatoes / Cilantro - Prep as directed.

  6. Make guacamole - Mash avocados. Add lime juice (portion for guacamole) and cilantro. Season to taste with some salt and pepper.

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  1. Place a large skillet or grill pan over medium-high heat and brush with cooking oil (portion for rice bowls). Add peppers and onions to heated oil with a pinch of salt and sear until nearly tender and beginning to brown in places, 6 to 7 minutes.

  2. Remove steak from marinade (discard marinade) and season with some salt and pepper. Add steak to peppers and onions and continue to cook for another 3 to 4 minutes or until steak is cooked to your liking.

  3. If rice was made ahead, reheat in the microwave.

  4. Divide rice among serving bowls and top with steak, peppers, and onions. Set out lettuce, tomatoes, salsa, and cheese (if using) and let everyone top their own bowls.

  5. Serve guacamole and tortilla chips on the side or on top of the bowls if you prefer. Enjoy!



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