Instructions
- Prepare the Mexican rice:
- Heat olive oil in a saucepan over medium heat. Sauté onion and garlic until soft.
- Add rice, cumin, and chili powder, stirring 1–2 minutes to toast the rice lightly.
- Add chopped tomato and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 18–20 minutes until rice is cooked and liquid is absorbed.
- Fluff with a fork and set aside.
- Cook the steak fajitas:
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced steak and season with salt, pepper, chili powder, cumin, and smoked paprika. Cook 3–4 minutes until browned but not overcooked. Remove and set aside.
- In the same skillet, sauté bell peppers, onion, and garlic until tender-crisp, about 4–5 minutes.
- Return steak to the skillet and sprinkle shredded cheese over the top. Cover briefly to melt the cheese (1–2 minutes).
- Assemble fajitas:
- Warm tortillas in a dry skillet or microwave.
- Serve steak and veggies hot in tortillas with Mexican rice on the side.
💡 Tips & Variations:
- Add sliced jalapeños or a dash of hot sauce for extra heat.
- Garnish with fresh cilantro, lime wedges, and sour cream for authentic flair.
- For extra flavor, marinate the steak in lime juice, garlic, and spices for 30 minutes before cooking.
If you like, I can also give you a one-skillet version where the rice cooks together with the steak and veggies, making cleanup super easy while keeping everything flavorful. Do you want me to share that version?
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