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96% would make again

Sheet Tray Fajitas Rice Bowl

Tasty Team

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Ingredients

for 1 serving

  • ¼ cup brown rice (50 g)
  • 1 teaspoon salt, divided
  • ¾ cup water (180 mL)
  • 4 oz flank steak (115 g), thinly sliced
  • 1 small red onion, thinly sliced
  • 1 red bell pepper, thinly sliced lengthwise
  • 1 tablespoon lime juice
  • 1 teaspoon onion powder
  • ¾ teaspoon chili powder
  • ½ teaspoon ground black pepper
  • 2 tablespoons fresh cilantro, chopped
  • 1 lime, cut into wedges

Nutrition Info

Powered by
    Calories 450
    Fat 11g
    Carbs 49g
    Fiber 3g
    Sugar 1g
    Protein 36g

Estimated values based on one serving size.

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Preparation

  1. Preheat oven to 450˚F (230˚C).
  2. Place the rice in a sieve and rinse under cold water to remove excess starch.
  3. Transfer the rice to a small pot with salt and water and bring to a boil over high heat. Reduce to a simmer, put a lid on, and cook until water is absorbed, about 45 minutes.
  4. SCROLL FOR MORE CONTENT

  5. In a bowl, add the skirt steak, red onion, bell pepper, lime juice, onion powder, chili powder, black pepper, and remaining salt and toss until well combined.
  6. Transfer to a parchment paper-lined sheet tray and bake for 12 to 15 minutes.
  7. Serve steak over rice and top with cilantro and lime wedges.
  8. Enjoy!
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