Mexican Fajita Steak and Rice

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Green bell pepper

  Sweet, green, raw

  ½ medium or 60g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Beef top sirloin

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

  6 oz or 170g

• Dry taco seasoning mix

  Campbell soup company, pace

  3 tsp or 3g

• Tomato puree

  Canned, without salt added

  ½ tbsp or 8g

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.