Steak fajitas & rice with You can cook

Certainly! Here’s a recipe for delicious steak fajitas served with flavorful rice:

Steak Fajitas:

Ingredients:

• 1 pound (450g) flank steak, skirt steak, or sirloin steak, thinly sliced against the grain
• 2 bell peppers (any color), thinly sliced
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Flour or corn tortillas, for serving
• Optional toppings: salsa, guacamole, sour cream, shredded cheese, chopped cilantro, etc.

Instructions:

1. Marinate the Steak: In a large bowl, combine the sliced steak with minced garlic, lime juice, chili powder, ground cumin, smoked paprika, dried oregano, salt, and pepper. Toss to coat the steak evenly with the marinade. Let it marinate for at least 30 minutes in the refrigerator.
2. Cook the Vegetables: Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onions to the skillet. Cook, stirring occasionally, until the vegetables are softened and slightly charred, about 5-7 minutes. Remove the cooked vegetables from the skillet and set them aside.
3. Cook the Steak: In the same skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the marinated steak slices to the skillet in a single layer, making sure not to overcrowd the pan. Cook the steak slices for about 2-3 minutes per side, or until they are browned and cooked to your desired level of doneness. Remove the cooked steak from the skillet and set it aside.
4. Warm the Tortillas: While the steak is cooking, warm the tortillas in a separate skillet or in the oven according to package instructions.
5. Assemble the Fajitas: To serve, place some steak slices and cooked vegetables onto each warmed tortilla. Add your choice of toppings such as salsa, guacamole, sour cream, shredded cheese, and chopped cilantro.

Mexican Rice:

Ingredients:

• 1 cup long-grain white rice
• 1 3/4 cups chicken broth or water
• 1 tablespoon olive oil or butter
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt to taste
• Chopped fresh cilantro for garnish (optional)

Instructions:

1. Prepare the Rice: Rinse the rice under cold water until the water runs clear. Drain well.
2. Saute Aromatics: In a saucepan, heat the olive oil or butter over medium heat. Add the finely chopped onion and minced garlic. Cook, stirring occasionally, until the onion is softened and translucent, about 3-4 minutes.
3. Add Rice and Spices: Stir in the rinsed rice, ground cumin, chili powder, and salt. Cook, stirring frequently, for about 2 minutes to toast the rice and spices.
4. Simmer: Pour in the chicken broth or water and bring the mixture to a boil. Reduce the heat to low, cover the saucepan, and let the rice simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
5. Fluff and Garnish: Once the rice is cooked, remove the saucepan from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and garnish with chopped fresh cilantro if desired.

Serving:

Serve the steak fajitas alongside the flavorful Mexican rice. Enjoy wrapping the tender steak and sautéed vegetables in warm tortillas, creating delicious fajitas bursting with flavor. Pair with your favorite Mexican-inspired toppings and enjoy a satisfying and flavorful meal!