Cilantro Lime Steak Fajita Rice Bowl #Ad #MinuteRicePartner #easyrecipe #recipe

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Издатель Oct 2, 2026

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Juicy seared steak, charred peppers & onions, creamy homemade guacamole & pico piled over fluffy cilantro lime rice

For the Steak:
5–6 oz flank steak or sirloin
1 tsp olive oil
1 tsp chili powder
½ tsp cumin
½ tsp garlic powder
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper
Juice of ½ lime

For the Fajita Veggies:
½ bell pepper, sliced
½ small red onion, sliced
1 tsp olive oil
½ tsp chili powder
¼ tsp cumin
Salt & black pepper, to taste

For the Bowl:
1 Minute Cilantro & Lime Jasmine Rice Cup
¼ cup pico de gallo
Fresh cilantro
Lime wedges

Killer Homemade Guacamole:
½ ripe avocado
1 tbsp finely diced red onion
1 tbsp finely diced jalapeño
1 tbsp chopped fresh cilantro
Juice of ½ lime
Pinch of salt
¼ tsp cumin

Instructions:
Season the steak with olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, black pepper & lime juice. Let sit for 10–15 minutes while you prep everything else.
Make the guacamole by mashing the avocado with lime juice, red onion, jalapeño, cilantro, cumin & salt. Mix until creamy but still slightly chunky. Taste and adjust with more lime or salt as needed.
Cook the fajita veggies in a hot skillet with olive oil over medium-high heat. Add peppers and onions, season with chili powder, cumin, salt & pepper, and cook for 4–6 minutes until slightly charred but still crisp.
Prepare the Minute Cilantro & Lime Jasmine Rice Cup according to the package instructions.
Sear the steak in a very hot skillet for 2–4 minutes per side, depending on thickness and desired doneness. Let rest for 5 minutes, then slice thinly against the grain.
Build your bowl with the cilantro lime rice as the base, then add fajita veggies, sliced steak, guacamole and pico.
Finish with fresh cilantro and an extra squeeze of lime. Enjoy!!