Beef Fajita Brown Rice Bowls
This flavorful fajita meat can be cooked in less than 15 minutes. Add it to prepared brown rice and roasted corn kernels with your favorite toppings like guacamole, sour cream and pico de gallo for a delicious dish that you family can feast on without delay.
For the Fajita Meat
- 1.5 lb. Sprouts Boneless Beef Round London Broil
- ¼ cup Sprouts Brand Extra Virgin Olive Oil
- Juice of 1 lime
- 1 Tbsp. minced garlic
- 1 tsp. ancho chili powder
- 1 tsp. red pepper flakes
- ½ tsp. cumin
- ½ tsp. smoked paprika
- ½ tsp. salt
- ½ tsp. ground black pepper
- ½ tsp. dry oregano
- ¼ tsp. ground cayenne pepper
- 1 medium red bell pepper, cut into strips
- 1 medium green bell pepper, cut into strips
- 1 medium yellow bell pepper, cut into strips
- 1 medium red onion, cut into strips
- 2 Tbsp. Sprouts Brand Extra Virgin Olive Oil
For the Beef Fajita Brown Rice Bowls
- Prepared Fajita Meat
- 3 cups prepared brown rice
- 3 cups prepared roasted corn kernels
- ¾ cup sour cream
- Sprouts Brand Hatch Chili Guacamole
- Sprouts Brand Pico de Gallo
- 2 cups tortilla strips (optional)
- ½ cup creamy cilantro dressing (optional)
- 2-3 limes, cut into wedges for garnish
- Cilantro sprigs, for garnish
- Begin by preparing the fajita meat and veggies. Cut the steak up into strips, about two inches in length.
- In a medium bowl, combine the extra virgin olive oil, lime juice, minced garlic, chili powder, red pepper flakes, cumin, smoked paprika, salt and pepper, oregano and cayenne pepper. Mix together to create a saucy paste.
- Add the beef strips to the saucy paste and toss to make sure it’s all coated.
- While the beef sits, prepare the peppers and onion by cutting them into strips. Heat a larger frying pan with the remaining two tablespoons of oil and sauté the peppers and onions over medium heat until softened (about three to five minutes).
- Remove the peppers and onions from the pan and place in a bowl, set aside. Without cleaning out the pan, add the steak meat and sauce to the pan and cook over medium heat until meat is browned (about three to five minutes).
- Without lowering the heat, add the peppers and onions back to the pan. Stir until well combined and cook for about a minute more before removing from heat.
- To serve in fajita bowls, add about a ½ cup of rice and ½ cup of roasted corn kernels to bowl before adding fajita meat.
- Top with sour cream, guacamole, pico de gallo. You can also add a bit of tortilla strips for a crunch and some creamy cilantro dressing.
- Serve with limes and garnish with cilantro. Serves 6.
Meet Dawn Harris
Recipe Developer, Photographer and Author of Mama Harris’ Kitchen
Dawn – or Mama Harris – is a self-taught home chef who wants to show how easy it is for the busy home cook to make delicious family meals. A true Northern Californian, Dawn loves to combine simple ingredients with bold flavors, using plenty of seasonal and local products for a fresh and modern take on traditional meals. She started cooking as a way to cut back on expenses after leaving corporate America and becoming a stay-at-home mom, but it has developed into so much more. At Mama Harris’ Kitchen you will find creative and flavorful meals, tasty desserts and easy ideas for entertaining sprinkled with family pictures and stories.