Oven-Ready

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Chipotle Steak Fajita Rice Bowl

with peppers, onions, and lime crema

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 4 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Over 30g protein
  • GLUTEN-SMART

Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)

In Your Box (serves 2)

  • 12 oz. Sirloin Steaks
  • 8 oz. Cooked White Rice
  • 4 oz. Pepper and Onion Mix
  • 1 Lime
  • Info
    1 oz. Sour Cream
  • 1 oz. Tortilla Strips
  • Info
    ⅘ oz. Chipotle Butter
  • Info
    ½ oz. Grated Cotija Cheese
  • 2 tsp. Fajita Seasoning
  • 1 tsp. Garlic Salt
Contains: FD&C Blue No. 1, FD&C Blue No. 2, and FD&C Red No. 40
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    750
  • Carbohydrates
    47g
  • Net Carbs
    42g
  • Fat
    43g
  • Protein
    43g
  • Sodium
    1780mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Microwave-Safe Bowl

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Start the Vegetables

    Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry. Place butter on counter to soften.

    In provided tray, combine pepper and onion mix, fajita seasoning, and 1 tsp. olive oil. Spread into an even layer.

    Bake uncovered in hot oven, 15 minutes.

    While vegetables bake, continue recipe.

  2. 2

    Add the Steaks

    Pat steaks dry and season both sides with 1/4 tsp. salt and a pinch of pepper.

    Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan and cook until browned, 2-3 minutes per side.

    Remove from burner. Steaks will finish cooking in a later step.

    After 15 minutes, carefully remove tray from oven and push vegetables to one side. Tray will be hot! Use a utensil.

    Transfer steaks to now-empty side of tray and evenly top with softened butter (use less if spice-averse).

  3. 3

    Bake Meal, Heat Rice, and Make Lime Crema

    Bake again uncovered in hot oven until vegetables are tender and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes.

    Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

    While meal bakes, arefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice and garlic salt in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 2-3 minutes.

    Fluff rice with a fork.

    While rice heats, halve lime. Cut one half into wedges and juice the other half.

    In a mixing bowl, combine 1 tsp. lime juice, sour cream, and a pinch of salt.

    Carefully remove rice from microwave and tray from oven.

    Fluff rice with a fork. Let steaks rest, 3 minutes.

    To serve, top rice with vegetables and steak. Garnish with melted butter from tray (to taste), lime crema, cheese, and tortilla strips. Squeeze lime wedges over to taste. Bon appétit!

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