Beef Fajita Brown Rice Bowls
Prep time
Cook time
Total time
Turn traditional fajitas into something special with these beef fajita brown rice bowls. Fajita meat done in under 15 minutes, be ready to feast in a flash!
Recipe type: Dinner
Cuisine: Mexican
Serves: 6 servings
For the Fajita Meat
  • 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
For the Beef Fajita Brown Rice Bowls
  • 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
  1. Begin by preparing the fajita meat and veggies. Cut the steak up into strips, about two inches in length.
  2. 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.
  3. Add the beef strips to the saucy paste and toss to make sure it’s all coated.
  4. 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).
  5. 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).
  6. 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.
  7. 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.
  8. 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.
  9. Serve with limes and garnish with cilantro. Serves 6.
Nutrition Information
Serving size: 1 Beef Fajita Brown Rice Bowl
Recipe by Mama Harris' Kitchen at