Rice And Beef Fajitas Recipe

Prepare and marinate beef

Trim excess fat from the steak and slice across the grain into thick 1/4–1/2-inch strips. In a bowl combine 2 tbs olive oil, lime juice, soy sauce, chili powder, cumin, smoked paprika, minced garlic, 1 tsp salt and 1 tsp black pepper. Add the beef slices and toss to coat. Cover and refrigerate for at least 15 minutes and up to 2 hours (15 minutes is fine for quick cooking).

Cook rice

While the beef marinates, place 1 cup rinsed rice, 2 cups water or broth, 1 tsp salt and 1 tsp butter or 1 tsp olive oil in a medium saucepan. Bring to a boil uncovered over medium-high heat. Once boiling, reduce heat to low, cover tightly and simmer gently for 15 minutes. Remove from heat and let stand, covered, for 5–10 minutes. Fluff with a fork before serving.

Prepare vegetables

While rice cooks, slice the onion and bell peppers into thin strips, chop the tomatoes and cilantro, and finely chop the jalapeño (remove seeds for less heat). Season the sliced onions and peppers with 1 tsp salt and 1 tsp black pepper and toss.

Sear vegetables

Heat 1 tbs olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add the sliced onions and bell peppers in a single layer (cook in two batches if needed). Sear, stirring occasionally, until they are softened and charred at the edges, about 6–8 minutes. Transfer vegetables to a plate and set aside.

Cook the beef

Increase heat to high and add the remaining 1 tbs olive oil to the hot skillet. Shake off excess marinade from beef and add strips in a single layer (work in batches to avoid crowding). Sear each batch until browned on the outside but still juicy inside, about 1.5–2 minutes per side for medium-rare, 3–4 minutes total for medium, depending on thickness. Avoid overcooking. Remove cooked beef to a resting plate.

Finish with butter and combine

If desired, reduce heat to medium-low, add 1 tbs butter to the pan and swirl to melt, scraping up browned bits. Return the beef and vegetables to the pan and toss briefly to coat and warm through, about 1 minute. Taste and adjust seasoning with additional salt or pepper if needed.

Divide the cooked rice between 4 plates (serves 3–4). Top each portion with a generous serving of the sliced beef and sautéed onions and peppers. Sprinkle chopped tomatoes and cilantro over the top, and distribute chopped jalapeño to taste (use sparingly if you prefer less heat). Serve with lime wedges for squeezing over the fajitas.

Optional: Serve with warm tortillas, sour cream, shredded cheese or guacamole alongside if desired.