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One-Pan Fajita Beef Rice Bowl Recipe

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4.4 from 136 reviews

This Easy One-Pan Fajita Beef Rice Bowls recipe combines tender beef chuck, vibrant bell peppers, and aromatic spices with instant brown rice and black beans, all cooked together in one skillet for a flavorful and convenient meal. Topped with melted Mexican cheese and fresh cilantro, it's a delicious and satisfying dish perfect for a weeknight dinner.

Ingredients

Beef and Vegetables

  • 1 1/4 pounds beef chuck, diced into bite-sized pieces
  • 1 cup diced yellow onion
  • 3 cups chopped bell pepper (a mix of colors)
  • 3 cloves garlic, minced

Liquids and Canned Goods

  • 1 2/3 cups low-sodium beef broth
  • 1 (15 oz) can fire roasted tomatoes, undrained
  • 1 (15 oz) can black beans, drained and rinsed

Grains

  • 2 cups instant brown rice

Oils and Seasonings

  • 2 1/2 tablespoons olive oil
  • 2 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 tablespoons fresh lime juice

Toppings

  • 3/4 cup shredded Mexican cheese blend
  • 1/3 cup chopped fresh cilantro, for garnish

Instructions

  1. Brown the Beef: Heat olive oil in a large, oven-safe skillet over medium-high heat. Add diced beef and season with salt and pepper. Brown the beef on all sides, about 5-7 minutes, then remove from skillet and set aside.
  2. Sauté Vegetables: Reduce heat to medium and add onions and bell peppers to the skillet. Add more oil if the skillet looks dry. Sauté until vegetables soften, about 6-8 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  3. Toast Spices: Sprinkle chili powder and ground cumin over the sautéed vegetables. Stir to coat and cook for 1 minute, stirring constantly to toast the spices and develop flavor.
  4. Add Liquids and Rice: Pour in the beef broth and undrained fire roasted tomatoes. Stir well, scraping up any browned bits from the skillet bottom. Bring to a simmer, then stir in black beans and instant brown rice. Return the browned beef to the skillet, nestling it into the mixture. Season with salt and freshly ground pepper to taste.
  5. Bake the Dish: Cover the skillet tightly with a lid or foil and bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the rice is tender and the beef is cooked through.
  6. Melt Cheese: Remove the cover from the skillet and sprinkle shredded Mexican cheese blend evenly over the top. Return the skillet to the oven, uncovered, and bake for an additional 5 minutes until the cheese is melted and bubbly.
  7. Finish and Serve: Remove the skillet from the oven and let the dish rest for 5 minutes. Drizzle fresh lime juice over the top and garnish with chopped fresh cilantro before serving.

Notes

  • Use an oven-safe skillet to easily transfer from stovetop to oven.
  • Instant brown rice significantly cuts down cooking time.
  • Adjust chili powder amounts based on desired spice level.
  • For a milder version, substitute fire roasted tomatoes with regular diced tomatoes.
  • Leftovers store well in the fridge for up to 3 days and reheat thoroughly before serving.

Find it online: https://hotsavors.com/one-pan-fajita-beef-rice-bowl-recipe/