Beef Fajitas with Spanish Rice

Servings:
Beef Fajitas with Spanish Rice 4.81/5 (16 votes)

We love fajitas and are very particular about the marinade. This one met our high standards. It is very authentic and has a fantastic flavor. The longer you let the meat marinate the better the flavor. But in a pinch (and after a long week) 30 minutes works just fine.  

Beef Fajitas

SERVINGS : 4 PEOPLE PREP TIME : MINUTES

INGREDIENTS

  • 1 1/2 pound flank steak, or chicken breasts
  • 1 onion, thick sliced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 zucchini, sliced into rounds
  • 8-10 flour tortillas
  • 1/2 cup salsa
  • 1/2 cup sour cream, optional
  • 1/2 cup cilantro, chopped
  • Marinade
  • 1/2 cup olive oil
  • 3 tablespoons Worcestershire sauce
  • 2 lime, juiced
  • 3 cloves garlic, minced or pressed
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 tablespoon honey

DIRECTIONS

  1. Combine marinade in a small bowl.
  2. Divide marinade between meat and vegetables and let marinate for at least 30 minutes or up to 2 hours. (Cook the rice while the meat is marinating.)
  3. Heat the grill or grill pan to medium high.
  4. Grill the steak or chicken and then let rest.
  5. Slice thinly against the grain and tent with foil.
  6. I cooked my vegetables in a cast iron skillet but you can also grill them if you have a grill basket.
  7. On the stove, heat about 1 tablespoon olive oil in a cast iron skillet over medium high heat until it shimmers.
  8. Add the vegetables and cook them until they are slightly browned on the edges but still crisp.
  9. Throw the tortillas on the grill for a minute or two to heat and crisp.
  10. Serve with salsa, sour cream, and chopped cilantro.

Nutritional Information

Serving Size 312g Calories 364 Fat 14 Carbs 26 Fiber 5 Protein 34.

Spanish Rice

SERVINGS : 4 PEOPLE COOK TIME : MINUTES PREP TIME : MINUTES

INGREDIENTS

  • 1 tablespoon olive oil
  • 1/2 cup onion, finely chopped
  • 1 1/2 cups jasmine rice
  • 1 teaspoon kosher salt
  • 2 teaspoons cumin
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon pepper
  • 3 cups chicken stock
  • 8 oz tomato sauce

DIRECTIONS

  1. Sauté onion in olive oil until tender.
  2. Add rice and remaining ingredients, bring to a boil, reduce to a simmer, cover, and let cook 20 minutes.
  3. Remove cover and fluff with a fork.

Nutritional Information

Serving Size 219g Calories 203 Fat 3 Carbs 40 Fiber 3 Protein 4.

NOTES

KID NOTE:  Clean plates all around.

VEGETARIAN TIP:  Skip the meat and increase the veggies.

GLUTEN FREE MODIFICATIONS:  Use corn tortillas.

9 Comments

  1. Shatika Taylor says:

    How long would you grill the steak on the grill pan for med-rare to medium?
    Thanks!

    • sstabenow says:

      If you’re using skirt steak, just grill for a couple minutes on each side. Flank is a little thicker and will take a couple minutes longer on each side.

  2. momtothree says:

    Thanks! I’m headed to the store to try these recipes. I haven’t been this excited about cooking in a long time! No More To Go for Us!!!!!

  3. Aimee Rogers says:

    Awesome meal!!! It was a hit.

  4. Kym Surridge says:

    Another great vegetarian option is sliced portobellos, which is what I did. Delish!

  5. Ann Cooper says:

    Not only was this dish delicious, it was VERY visually appealing! A hit with me!

  6. momtothree says:

    Today I tried my first meal from this site. I’m about a week behind with the meals but cooked the fajitas today. I used chicken instead of beef, poured the meat, veggies and marinade into a 9×13 pan and let them marinate for about an hour. I cooked them altogether in the oven on 400 degrees for about 25 min. because it is still too cold to go out to grill. I also put the tortillas in foil and heated them in the oven the last 5-10 minutes. Fabulous meal and flavor profiles. Delicious!

  7. Maureen Angel says:

    This recipe is just delicious. We did the meat on the grill and the vegetables on the stove. Perfect! The rice was a great addition. Reminded me of the rice in Arroz con Pollo. Will definitely make again.

  8. alissabeth taylor says:

    I’ve tried several homemade Spanish rice versions over the last eight weeks and this by far tops it. A perfect blend of spicy. The marinade was fabulous, perfect version of sweet and spicy, but I didn’t add all of the cumin and chili powder. I’m sort of glad I didn’t because my kids wouldn’t have eaten it if it were any spicier than it was.

    So pleased with your menu service, it’s the first one that I’ve actually made more than one successful recipe with! My family has loved all of the recipes I’ve made, which is an even better plus.

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