Bavette Steak Fajita Bowls
plus Jasmine Rice, Chips, Pico de Gallo & Chili Lime Crema
- Milk
- Sesame
For this fajita-inspired meal, our chefs thought outside the tortilla—errr, box—to create some seriously epic bowls. You’ll start with a base of buttery rice, saucy spiced chicken, and sautéed peppers and onions, then jazz things up with Monterey Jack cheese, homemade pico de gallo, a chili lime crema, and blue corn tortilla chips. When ready to build your bowl, feel free to go wild with assembly. Crema on bottom! Rice on top of chicken! Crush up your tortilla chips for a crunchy garnish, or serve along the side for scooping—that’s the beauty of making it yourself!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Onion
10 ounce
Bavette Steak
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
1 unit
Chicken Stock Concentrate
1 unit
Long Green Pepper
1 unit
Jalapeño
1 teaspoon
Chili Powder
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 unit
Lime
¾ cup
Jasmine Rice
1 tablespoon
Southwest Spice Blend
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Zest and quarter lime. Mince jalapeño, removing ribs and seeds for less heat. Halve, core, and thinly slice green pepper into strips.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, in a small bowl, combine tomato, minced onion, a squeeze of lime juice, and as much jalapeño as you like. Season with salt and pepper.
In a separate small bowl, combine sour cream, a squeeze of lime juice, and a pinch of chili powder (you’ll use the rest later). Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper; cook, stirring occasionally, until browned and softened, 7-9 minutes. Season with salt and pepper. TIP: Lower heat and add a splash of water if veggies begin to brown too quickly.
Turn off heat; transfer to a medium bowl and cover to keep warm. Wipe out pan.
Pat steak* dry with paper towels and season generously all over with Southwest Spice Blend, remaining chili powder, salt, and pepper. Heat another drizzle of oil in pan used for veggies over medium-high heat. Add steak and cook to desired doneness, 5-7 minutes per side. Transfer to a cutting board to rest for at least 5 minutes. Thinly slice steak against the grain.
Meanwhile, add stock concentrate and a splash of water to pan; cook until saucy, 1-2 minutes. Turn off heat.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest. Season with salt and pepper.
Divide rice between bowls and top with steak and veggies. Drizzle with crema and any pan sauce. Top with Monterey Jack and pico de gallo. Serve with tortilla chips and remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Some found it bland, while others loved how the meal came together. Consider boosting seasoning for more impact.
- Ease of prep: Instructions for cooking steak instead of chicken were unclear, causing difficulty for some cooks.
- Suggestions: Try using an air fryer for quicker cooking. Adjust spice levels to your preference for more flavor.
