Homemade steak fajita bowls with garlic lime rice. These fajita bowls taste even better than the ones at Chipotle! The secret is the homemade marinade for the steak… it is to DIE for!
Ingredients:
FOR THE GARLIC LIME RICE:
Directions:
Notes:
This recipe is ideal for when you have lots of leftover steak fajita meat and don’t want it in tortillas!
I’ve only tested the rice with parboiled rice, for best results, I suggest following the recipe exactly as written.
Ingredients:
FOR THE GARLIC LIME RICE:
- 1 tablespoon butter
- 1 1/2 cups parboiled rice (see notes)
- 2 teaspoons minced garlic
- 2 3/4 cup WARM low sodium chicken broth
- 1 pinch salt (optional)
- 3 tablespoons lime juice
- 1/4 cup chopped cilantro (optional)
- 1 recipe prepared steak fajitas
- grilled corn, guacamole, pico de gallo, sour cream, grilled veggies, crushed up tortilla chips, salsa, hot sauce, black beans, and anything else you like!
Directions:
- FOR THE GARLIC LIME RICE: Rince the rice in a fine mesh strainer under cold running water for 2 minutes, using your fingers to rub the rice to remove any starch, set aside. Heat the butter in a large sauté pan over medium heat. Add the rinsed rice and allow to toast for 2-3 minutes, stirring frequently so the rice doesn’t stick or burn. Add the garlic, continue to cook for 30 seconds or until the garlic is fragrant. Add the chicken broth, salt, and lime juice and allow to come to a boil, stir just once to break up lumps. Cover, reduce heat to low and allow the rice to cook for 12-15 minutes or until the water dries up. Let stand for 5 minutes before adding cilantro and fluffing with a fork.
- ASSEMBLE: Arrange the rice and steak in a bowl, and go crazy with the topping possibilities! Make it your own!
Notes:
This recipe is ideal for when you have lots of leftover steak fajita meat and don’t want it in tortillas!
I’ve only tested the rice with parboiled rice, for best results, I suggest following the recipe exactly as written.