Sheet Tray Fajitas Rice Bowl


for 1 serving

  • ¼ cup

     brown rice

  • 1 teaspoon

     salt, divided

  • ¾ cup


  • 4 oz

     flank steak, thinly sliced

  • 1 small red onion, thinly sliced
  • 1 red bell pepper, thinly sliced lengthwise
  • 1 tablespoon

     lime juice

  • 1 teaspoon

     onion powder

  • ¾ teaspoon

     chili powder

  • ½ teaspoon

     ground black pepper

  • 2 tablespoons

     fresh cilantro, chopped

  • 1 lime, cut into wedges


  1. Preheat oven to 450˚F (230˚C).
  2. Place the rice in a sieve and rinse under cold water to remove excess starch.
  3. Transfer the rice to a small pot with salt and water and bring to a boil over high heat. Reduce to a simmer, put a lid on, and cook until water is absorbed, about 45 minutes.
  4. In a bowl, add the skirt steak, red onion, bell pepper, lime juice, onion powder, chili powder, black pepper, and remaining salt and toss until well combined.
  5. Transfer to a parchment paper-lined sheet tray and bake for 12 to 15 minutes.
  6. Serve steak over rice and top with cilantro and lime wedges. Recipes by Tasty
  7. Remember to double your ingredients if you are cooking for more than 1 person.  Enjoy