Mexican Fajita Steak and Rice

Ingredients

• White rice

  long-grain, regular, raw, enriched

  ⅜ cup or 69g

• Olive oil

  ⅜ tbsp or 5g

• Green bell pepper

  raw

  ⅜ medium or 45g

• Red bell pepper

  raw

  ⅜ medium or 45g

• Red onion

  Freshdirect

  ¾ small raw or 52g

• Beef top sirloin

  raw, all grades, separable lean and fat, trimmed to 1/8" fat

  4 ½ oz or 128g

• Taco seasoning mix

  dry

  2 ¼ tsp or 2g

• Tomato puree

  canned, unsalted

  ⅜ tbsp or 6g

Directions

1. Rinse the rice if desired, then cook according to package directions; keep warm and fluff before using.
2. Heat the olive oil in a large skillet over medium heat. Add the sliced green and red bell peppers and onions; cook, stirring occasionally, until softened and lightly browned.
3. Transfer the vegetables to a plate. Increase heat to medium-high, add the steak strips, and sear until just cooked through with some browned edges.
4. Return the vegetables to the skillet with the steak and toss to combine.
5. Sprinkle in the taco seasoning and cook, stirring, until fragrant, about 30–60 seconds.
6. Add the cooked rice and tomato puree. Stir-fry until everything is evenly coated and hot, about 1–2 minutes, then serve.