Steak Fajita Bowls with Garlic Lime Rice

Steak Fajita Bowls with Garlic Lime Rice 


Hi everyone I'm Faith :D

I'm one of Martha's older sisters. I liked the idea of doing this to see some great recipes from my sisters. It's a nice way to share and stay in touch.

I really love food, and anyone who knows me well knows that. Often I listen to a podcast or music while I'm cooking, and there is something very meditative about that. I listen to every kind of music except country and like the podcasts, Revisionist History/ Conspiracy Theories/ Tiny Leaps, Big Changes/ Armchair Expert/and more. I get most of my recipes now from Pinterest since I'm on there almost daily.

What I love about this dish is how easy it is to make and how much you can make it your own.This is a healthy dish that is tasty and takes little time. I could eat it once a week easily.

    Yields: The recipe says that it yields 4-6, this I believe is based primarily off of the rice recipe below.
    Serving Time: 20 Minuets, again this is what the recipe said but it may have taken me more like a half an hour to 45 minuets, as the rice takes about 15-20 minuets.

  FOR THE GARLIC LIME RICE:

• 1 tablespoon butter
• 1 1/2 cups parboiled rice (see notes)
• 2 teaspoons minced garlic
• 2 3/4 cup WARM low sodium chicken broth
• 1 pinch salt (optional)
• 3 tablespoons lime juice
• 1/4 cup chopped cilantro (optional)
• 
  
• DIRECTIONS:

• FOR THE GARLIC LIME RICE: Rince the rice in a fine mesh strainer under cold running water for 2 minutes, using your fingers to rub the rice to remove any starch, set aside. Heat the butter in a large sauté pan over medium heat. Add the rinsed rice and allow to toast for 2-3 minutes, stirring frequently so the rice doesn’t stick or burn. Add the garlic, continue to cook for 30 seconds or until the garlic is fragrant. Add the chicken broth, salt, and lime juice and allow to come to a boil, stir just once to break up lumps. Cover, reduce heat to low and allow the rice to cook for 12-15 minutes or until the water dries up. Let stand for 5 minutes before adding cilantro and fluffing with a fork.
• ****This rice is amazing and I'v made is since, ate it plain, it's that good.

FOR THE STEAK FAJITA BOWLS:

•    For the meat: I used pork(pork shoulder?) and pan seared it(probly 2-3 minuets on each side) . I cut it thin  and therefore didn't need much cooking time. I do not recall what I marinaded the meat with, but the basic olive oil, salt, pepper I'm quite sure I did with some additional herbs.You can google fajita recipes and find what you like best!
•    For the veggies: I cooked some onions, I believe I cooked them separately from the meat but if I were to do it again I'd just cook them together.
•    For the salad: I put together a salad with onions, tomatoes,garlic, a jalapeno, and cilantro. This was again based on what I had at hand.
•    I also added sour cream and avocado to the plate :D
• Things you can add!!!:grilled corn, guacamole, pico de gallo, sour cream, (other) grilled veggies, crushed up tortilla chips, salsa, hot sauce, black beans, and anything else you'd prefer!