Full on Faith

Looking for a delicious, healthy meal that combines tender steak, crisp veggies, and flavorful rice? These Steak Fajitas with Mexican Rice are just what you need! Packed with protein, colorful bell peppers, and aromatic spices, this dish is perfect for satisfying your fajita cravings while keeping things nutritious. 🍽️🔥

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Ingredients:

For the Steak Fajitas:

• 2 lean flank steaks (about 6 oz each), sliced against the grain into thin strips
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional for heat)
• Salt and pepper, to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 medium onion, thinly sliced
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)
• Whole wheat tortillas (or your favorite low-calorie tortillas) ( did not use any for mine!)

For the Mexican Rice:

• 1 cup brown rice (or cauliflower rice for a low-carb option)
• 2 cups low-sodium chicken broth (or vegetable broth)
• 1/2 cup diced tomatoes (canned or fresh)
• 1/4 cup onion, diced
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh cilantro (for garnish)

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Instructions:

1. Prepare the Steak Fajitas:

• Marinate the steak: In a small bowl, combine chili powder, cumin, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Rub the spice mixture evenly over the steak strips. Drizzle with olive oil and let marinate for at least 15 minutes (or up to 1 hour for extra flavor).
• Cook the steak: Heat a large skillet or grill pan over medium-high heat. Add the marinated steak strips and cook for 3-4 minutes, stirring occasionally, until the steak is browned and cooked through. Remove from the pan and set aside.
• Sauté the veggies: In the same pan, add a little more olive oil if needed, then toss in the sliced bell peppers and onions. Cook for about 5-6 minutes, or until the vegetables are tender and slightly charred. Season with a pinch of salt and pepper.
• Combine: Once the vegetables are ready, return the cooked steak to the pan. Toss everything together, then squeeze the juice of one lime over the mixture for extra freshness. Remove from heat.

2. Prepare the Mexican Rice:

• Cook the rice: In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until softened. Stir in the rice and cook for an additional minute to lightly toast it.
• Simmer: Pour in the chicken broth and diced tomatoes, then add the cumin, chili powder, salt, and pepper. Stir to combine, then bring the mixture to a boil.
• Cook the rice: Reduce the heat to low, cover, and let it simmer for about 40 minutes (or according to package instructions), until the rice is tender and the liquid is absorbed. If using cauliflower rice, sauté it in a pan for 5-7 minutes until tender and golden.
• Fluff and garnish: Once the rice is cooked, fluff it with a fork and garnish with fresh cilantro.

3. Assemble the Fajitas:

• Serve: Warm your whole wheat tortillas for 30 seconds to a minute in the pan. Spoon the steak and vegetable mixture onto each tortilla, then top with a scoop of Mexican rice.
• Garnish: Add a sprinkle of chopped cilantro for a burst of flavor. For extra flair, you can top with a squeeze of lime, avocado slices, or a dollop of Greek yogurt (a healthier alternative to sour cream).

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Tips for Customization:

• Vegetarian version: Swap the steak for grilled mushrooms or seared tofu for a plant-based option.
• Add some heat: For extra spiciness, try adding sliced jalapeños or a drizzle of hot sauce to your fajitas.
• Low-carb: Replace the brown rice with cauliflower rice for a lighter, low-carb option.

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Why This Recipe Works:

• Packed with protein: The lean flank steak provides a great source of protein, while the vegetables add fiber, making this a balanced and satisfying meal.
• Quick and simple: Both the fajitas and rice are ready in under 30 minutes, making this a great option for a quick weeknight dinner.
• Customizable: This recipe is super flexible! You can switch up the veggies, toppings, and even use a different protein if desired.
• Full of flavor: The combination of smoky spices, tender steak, and fresh lime juice will satisfy all your fajita cravings—without the extra calories!

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Serve with a side of guacamole, salsa, or a light salad for the perfect meal! 🥑🌮

Bye Besties!

Julianne