Fajita Steak Strip Risotto with Guacamole

ready to cook

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

In Your Box (serves 2)

  • Info
    ⅗ oz. Butter
  • Info
    2 oz. Shredded Cheddar-Jack Cheese
  • ½ oz. Tortilla Strips
  • 6 oz. Pepper and Onion Mix
  • 2 oz. Guacamole
  • ¾ cup Arborio Rice
  • 10 oz. Steak Strips

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

  • 1

    Prepare The Ingredients

    Preheat oven to 400 degrees. Remove lid and label, if needed. When ingredient appears in recipe, remove from packaging. Combine rice, 1¾ cup water, fajita mix, ¼ tsp salt and a pinch of pepper in provided tray until completely combined. Spread into a single layer.

  • 2

    Add Steak Strips

    Place steak strips on rice mixture and season with ¼ tsp salt and a pinch of pepper.

  • 3

    Finish The Dish

    Bake uncovered in hot oven until rice is tender and steak is no longer pink, 25-30 minutes. Carefully remove from oven. Rest steak 1 minute. Stir in butter and jack cheese. Garnish dish with guacamole and tortilla strips. Bon appétit!

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