Halve lime. Cut one half into wedges and juice the other half.

Stem and mince cilantro.

Remove stem, seeds, and ribs, and cut pepper into 1/4" strips.

Halve and peel onion. Cut halves into 1/4" slices.

Mince garlic.

Pat steak strips dry. Coarsely chop, then separate pieces. Season with a pinch of salt and pepper.

Place a small pot over medium-high heat and add 1 tsp. olive oil. Add garlic to hot pot and stir constantly until lightly toasted and fragrant, 30-60 seconds.

Add 11/4 cups water, rice, and 1/4 tsp. salt. Bring to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Fluff rice with a fork. Stir in cilantro and a pinch of salt. Cover and set aside.

While rice cooks, continue recipe.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add onions, peppers, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until tender and lightly browned, 6-8 minutes.

If pan becomes dry, add 1-2 Tbsp. water, as needed. Transfer vegetables to a plate. Keep pan over medium heat.

Add 1 tsp. olive oil, steak strips, fajita seasoning, and a pinch of salt to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

Transfer vegetables to pan and stir to combine.

Remove from burner.

While steak strips cook, continue recipe.

In a mixing bowl, combine sour cream, 2 tsp. lime juice, a pinch of salt, and 1 tsp. water. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, garnishing with cheese and crema. Squeeze lime wedges over to taste. Bon appétit!