20-Minute Dinner: Sizzling steak, onions and sweet bell peppers topping rice and seasoned beans, garnished with salsa, guacamole, sour cream, Cojita cheese, and fresh squeezed lime.
Fajita Bowl—a Quick Dinner
Some nights you just need a fast meal that is healthy and so delicious! This Fajita Bowl is exactly what you need. Plus, you can mix and match several ingredients so it fits the likes and dislikes of everyone eating at your table.
Ingredients Needed for the Fajita Bowl:
Rice: Any choice of rice works for this recipe. Cooking it in the Instant Pot will save you time. I use 1:1 ratio water to rice.
Black Beans: Bush’s Seasoned Black Bean is my preference. The added flavor of seasoned black beans combines well with the simple rice.
Steak (or Chicken): Any cut of steak can create a good Fajita Bowl since it will be cut into small pieces. Thinly slice the steak across the grain, then stack several of those slices and thinly slice crosswise. It means the slices will be perfectly bite-sized and cook quickly.
Onion: Yellow, White or Vidalia onions. After peeling the onion, cut in the center from top to bottom. Lay the cut side on the cutting board, then cut thin vertical slices from top to bottom again. Cutting onions this way will give you long, thin wedge slices.
Sweet Bell Peppers: Use red, orange and yellow for extra beauty. Slice off the top and bottom of the bell pepper. Cut out the center. Then slice in long, thin strips.
Kinder’s Organic Rub and Seasoning—The Taco Blend: I LOVE this seasoning blend because it’s real ingredients. It contains: chili pepper, ancho chili pepper, salt, garlic, onion, paprika, lime.
Some Garnish Ingredients:
Cojita Cheese: You can find this in your grocery store. It’s in the specialty section for fresh salsa, tortillas, and other Mexican foods. It’s typically circular in shape when you purchase it, but when you remove the plastic covering, it crumbles easily!
Guacamole: Easily make your own with my guacamole recipe. All you need are ripe avocadoes, sour cream, salsa, onion powder, garlic powder, and paprika. Here’s my recipe for guacamole.
Fresh Limes: If you want that extra punch of flavor, don’t forget to grab a couple of fresh limes.
This post might contain affiliate links, please check out my full disclosure policy. I only refer products I have tried and tested.
How to Make Fajita Bowls:
- Add 2 cups rice to instant pot bowl. Rinse rice until the water runs clear. Add 2 cups water. Place lid on instant pot and press RICE setting for 12 minutes. Then quick release when complete.
- Warm black beans my microwave in a microwave-safe bowl.
- While rice is cooking, prepare steak (or chicken) and vegetables for stir fry: Thinly onions and bell peppers. Set aside. Thinly slice steak (or chicken) and add to fry pan with oil. Generously shake 2 Tablespoons Kinder’s Taco Blend on the meat. Stir fry until steak (or chicken) is slightly pink, about 4-5 minutes.
- Add onion and peppers to fry pan. Lightly shake 1-2 Tablespoons Kinder’s Taco Blend on veggies as needed. Continue to stir fry for 2 minutes or until onion is translucent. Remove from heat.
Create the Fajita Bowl:
- Add rice and beans to bottom of the bowl.
- Add stir fry steak (or chicken) and veggies.
- Generously drizzle with your choice of salsa or pico de gallo.
- Garnish with guacamole, sour cream, chopped cilantro, fried tortilla strips and crumbled Cotija Cheese.
- Squeeze fresh lime on top.
Other Add-ons You May Love:
- Fresh Roasted Corn or Mexican Street Corn Salad
- Shredded Cheddar Cheese or Mexican Blend Cheese
- Tortilla Chips
- Freshly-Made Flour or Corn Tortillas
- Refried Beans instead of black beans
- Mexican Rice instead of white rice
And just like that, dinner is served!
–Kim
Fajita Bowl
Ingredients
Rice and Beans
- 2 cups uncooked white rice
- 2 cups water
- 1 can (14 oz) Bush’s Seasoned Black Beans
Meat and Vegetables Stir Fry
- 1-2 pounds steak(or boneless, skinless chicken) cut into short, thin strips
- 1 TBS canola oil (or another oil)
- 4 Tablespoons Kinder’s Organic Rub and Seasoning – The Taco Blend
- 2 large onions sliced long and thin
- 3 sweet peppers (variety of colors) sliced long and thin
Other Ingredients for Bowl
- 4 Tomatoes sliced in wedges top to bottom
- Guacamole
- Sour Cream
- Salsa or Pico de Gallo
- Cojita Cheese (or Cheddar Cheese)
- Fried Tortilla Strips
- Cilantro coarsely chopped
- Fresh Lime
Instructions
- Add 2 cups rice to instant pot bowl. Rinse rice until the water runs clear. Add 2 cups water. Place lid on instant pot and press RICE setting for 12 minutes. Then quick release when complete.
- Warm black beans by microwave in a microwave safe bowl.
While rice is cooking, prepare steak (or chicken) and vegetables for stir fry:
- Thinly slice onions and bell peppers and set aside.
- Thinly slice steak (or chicken) and add to fry pan with oil.
- Generously shake 2 Tablespoons Kinder’s Taco Blend on meat. On high heat, stir fry until steak (or chicken) is slightly pink, about 4-5 minutes.
- Add onion and peppers. Stir. Lightly shake another 1-2 Tablespoons Kinder’s Taco Blend on veggies as needed.
- Continue to stir fry on high heat for 2 minutes or until onion is translucent. Remove from heat.
Create the bowl in this order:
- Add rice and beans to bottom of the bowl.
- Add stir fry steak (or chicken) and veggies.
- Top with tomato wedges.
- Generously drizzle with your choice of salsa or pico de gallo.
- Garnish with guacamole, sour cream, chopped cilantro, fried tortilla strips and crumbled Cotija Cheese.
- Squeeze fresh lime on top.
Notes
