Street-Fusion Fajita Rice Bowl

Allergens

Soy (from taco seasoning)

Ingredients

• 1. 8 oz beef skirt steak, thinly sliced 2. 1 cup long
• grain rice, uncooked 3. 1 bell pepper, chopped (choose your favorite color) 4. 1 onion, chopped 5. 1 can black beans, drained and rinsed 6. 2 tbsp taco seasoning mix 7. 2 tbsp olive oil 8. 1/4 cup fresh cilantro leaves, roughly chopped 9. 1 lime, cut into wedges 10. 1 avocado, diced 11. 1/2 cup shredded cheese (cheddar or monterey jack) 12. Salt and pepper to taste

Instructions

1. Cook the rice according to package instructions and set aside.
2. In a large skillet over medium high heat, warm 1 tbsp olive oil. Season beef with taco seasoning mix, salt, and pepper. Add to the skillet and cook until browned, about 3 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add another tbsp of olive oil. Cook onion and bell pepper over medium heat until softened, about 5 minutes.
4. Stir in black beans and cooked rice. Simmer for 2 3 minutes.
5. Slice the cooked beef into thin strips and add to the skillet. Gently stir to combine all ingredients. Cook for an additional 2 minutes.
6. Divide the mixture between two bowls, top with shredded cheese, cilantro, lime wedges, and avocado. Serve immediately.

Chef’s Insight

Experiment with different taco seasoning blends or make your own for unique flavor profiles.

Notes

Adjust the heat level by adding more or less taco seasoning mix to taste.