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Steak Fajita Bowls

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Servings: 5
  • Course: Main Dish

These Steak Fajita Bowls from Erin Freedman are better than take-out!

Reynolds Kitchen Tips

Reynolds Kitchens Tip

Place leftovers in a Reynolds Disposable Heat & Eat container for a quick and delicious lunch the next day.

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Ingredients

  • 1 lb. steak cut into bite size pieces
  • 1 1/2 cups uncooked rice
  • 1 bunch of cilantro
  • 3 bell peppers, sliced into strips
  • 1/4 of a red onion, cut into thin strips
  • 1 cup corn kernels

For the Vinaigrette:

  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 2 teaspoons lime juice
  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar

Directions

Step 1

Brown steak in a skillet with 1 tablespoon of oil, set aside.

Step 2

Cook rice according to package directions, allow to cool.

Step 3

Combine vinaigrette ingredients in small bowl.

Step 4

Combine rice, vinaigrette and corn.

Step 5

Add rice to each Reynolds™ Disposable Heat & Eat container. Layer in the peppers and onions. Top with steak and chopped cilantro.

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