Special thanks to Sprouts Farmers Market for sponsoring this delicious recipe for Beef Fajita Brown Rice Bowls, it’s absolutely perfect for the warmer weather months!
The weather is getting warmer y’all, and that’s the time of year that being tied to a stove or oven is probably the last thing you want to do. Of course, you and/or your family still need to eat, so simple meals are a must! I know my family really enjoys bowls year round, but especially in the summer. A few leftovers thrown together with some fresh seasonal produce and you have got some serious magic on your hands.
I recently took a trip to my local Sprouts Farmers Market and picked up some great items like fresh Pico de Gallo and their Sprouts Brand Hatch Chili Guacamole. I also grabbed lots of fresh produce, some tortillas to make little strips with and some fresh beef from the meat department that I knew would be just perfect for fajitas. Not just regular fajitas though, this was for the fajita brown rice bowls I’d been dreaming up for these warm weather months.
With a quick and simple marinade in olive oil, lime juice, minced garlic and a handful of seasonings this meat is tender, juicy and flavorful. I love that the varieties of Sprouts beef is always fresh and never frozen, producing tender and juicy fajitas with tons of flavor. After cutting the steak into bite sized pieces, a quick soak in the marinade while the veggies are being cut is all that this recipe needs.
Once the veggies are done, remove them from the pan and set aside, then cook the meat in the pan. Once meat has browned, add the cooked veggies back and mix them together before serving. Bonus if the pan is still sizzling when it’s served!
What I love about these fajita bowls is that they utilize leftovers too. Have some corn on the cobb left over from the recent cookout? Slice it off the cobb and add it to this bowl! Brown rice left in the fridge from dinner the other night? Add it in! It’s a quick way to get some food on the table, and oh so delicious!
Add the prepared brown rice and roasted corn to the bowl with the fajita meat and veggies. Top with guacamole, pico de gallo and sour cream. Add a few lime wedges on the side and you’re set. If you really want to get fancy add some freshly made tortilla strips and a creamy cilantro dressing and garnish with additional cilantro. Impressive!
- 1.5 lb. Sprouts Boneless Beef Round London Broil
- ¼ cup Sprouts Brand Extra Virgin Olive Oil
- Juice of 1 lime
- 1 Tbsp. minced garlic
- 1 tsp. ancho chili powder
- 1 tsp. red pepper flakes
- ½ tsp. cumin
- ½ tsp. smoked paprika
- ½ tsp. salt
- ½ tsp. ground black pepper
- ½ tsp. dry oregano
- ¼ tsp. ground cayenne pepper
- 1 medium red bell pepper, cut into strips
- 1 medium green bell pepper, cut into strips
- 1 medium yellow bell pepper, cut into strips
- 1 medium red onion, cut into strips
- 2 Tbsp. Sprouts Brand Extra Virgin Olive Oil
- Prepared Fajita Meat
- 3 cups prepared brown rice
- 3 cups prepared roasted corn kernels
- ¾ cup sour cream
- Sprouts Brand Hatch Chili Guacamole
- Sprouts Brand Pico de Gallo
- 2 cups tortilla strips (optional)
- ½ cup creamy cilantro dressing (optional)
- 2-3 limes, cut into wedges for garnish
- Cilantro sprigs, for garnish
- Begin by preparing the fajita meat and veggies. Cut the steak up into strips, about two inches in length.
- In a medium bowl, combine the extra virgin olive oil, lime juice, minced garlic, chili powder, red pepper flakes, cumin, smoked paprika, salt and pepper, oregano and cayenne pepper. Mix together to create a saucy paste.
- Add the beef strips to the saucy paste and toss to make sure it’s all coated.
- While the beef sits, prepare the peppers and onion by cutting them into strips. Heat a larger frying pan with the remaining two tablespoons of oil and sauté the peppers and onions over medium heat until softened (about three to five minutes).
- Remove the peppers and onions from the pan and place in a bowl, set aside. Without cleaning out the pan, add the steak meat and sauce to the pan and cook over medium heat until meat is browned (about three to five minutes).
- Without lowering the heat, add the peppers and onions back to the pan. Stir until well combined and cook for about a minute more before removing from heat.
- To serve in fajita bowls, add about a ½ cup of rice and ½ cup of roasted corn kernels to bowl before adding fajita meat.
- Top with sour cream, guacamole, pico de gallo. You can also add a bit of tortilla strips for a crunch and some creamy cilantro dressing.
- Serve with limes and garnish with cilantro. Serves 6.
What are some of your favorite warmer weather meals?
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