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Steak Fajita Rice Bowl with Corn Salsa




15 minutes


20 minutes


4 Servings


  • 1 lb Flank Steak (or protein of choice) 
  • 1 Package of Fajita Seasoning 
  • 1 Red Onion 
  • 2 Bell Peppers (any color) 
  • 3 tablespoons Olive Oil
  • 1 Box or Package of Spanish Rice 
  • Other protein options : chicken or tofu (extra firm & press before cooking for crispiest result), both will be cooked in the same way with the same seasoning 
  • Chicken cooks until there is no visible pinkness & to an internal temperature of 165F 
  • Tofu cooks until desired crispiness is achieved
  • 2 cans of corn, drained & dried 
  • 1 can of black beans 
  • 1 tomato, diced 
  • ¼ red onion, diced 
  • 1 cubed avocado 
  • A handful of cilantro, torn 
  • 1 lime, juiced
  • Queso fresco to liking 
  • Chili powder, salt & pepper to taste (I suggest Trader Joe's chili lime seasoning)
  • *Pro Tip: if you do not want to chop as much, replace the tomato, onion & cilantro with store bought pico de gallo*
  • Optional Toppings : Jalapeños, Lettuce, Sour Cream, Shredded Mexican Cheese   


  1. Read instructions on rice box or bag and cook rice 
  2. Place all ingredients for corn salsa into a bowl and mix until everything is evenly distributed 
  3. Place bowl into the refrigerator until ready to serve 
  4. Slice all peppers and onions in long, ¼ inch strips and put into a hot frying pan with 1 tablespoon olive oil  
  5. Saute the vegetables on medium heat until soft and tender 
  6. While vegetables are cooking, slice steak into strips and put into a hot frying pan with 2 tablespoons of olive oil and packet of fajita seasoning (coat steak completely with seasoning) 
  7. Cook steak until outside is completely browned and the inside is to desired doneness 
  8. Once everything is cooked, plate the meal either in a bowl, on a plate, or in a tortilla, add corn salsa and optional toppings then enjoy :)


The following items are items that I personally use and recommend to make this recipe.
Order supplements through my Fullscript store
Order supplements through my Fullscript store.

After a long day of work, chores, school or whatever activity fills your day, all you want is a simple but delicious dinner and this fajita macro bowl with corn salsa is exactly that.

Filled with basic ingredients most people have in house, it is a fun way to spice up a simple meat and vegetable dinner. Even better, most stores sell precut fajita veggies and steak! This steak fajita rice bowl with corn salsa bowl provides a great example of what a balanced meal looks like; lots of vegetables, a protein of choice, and a carb. By adding the optional toppings to the bowl, you can make it fit your meal goal perfectly. For example, topping the bowl with extra black beans adds additional protein, adding avocado gives a healthy fat to the meal, or you can sprinkle some cheese over top just to make it extra yummy! 

Nutrition Info for Steak Fajita Rice Bowl with Corn Salsa:

Steak: The hot steak coated in fajita seasoning definitely makes my mouth water, making it a satiating complete meal. Red meat is packed with iron (which helps oxygen transport throughout the body) and zinc (which supports healthy bone growth and your immune system), along with other nutrients like vitamins D and K, folic acid and n-3 fatty acids. Just like with any food, too much red meat in excess amounts is not as beneficial. Stick to a recommended serving size of red meat and reach your protein goals from multiple different food sources. A little plant based trick I like to do is adding fajita seasoning to my black beans to enhance their flavor and make them more desirable. 

Beans: Beans are an incredible addition to any meal or snack because they are a great source of protein and fiber. Protein is known to help promote muscle growth and weight loss and fiber has numerous health benefits, most notably being increased GI health.

Corn: Corn is a vegetable that seems to rarely make an appearance in dishes but it is packed with nutrients and the naturally sweet flavor of corn makes it a delicious vegetable to build dishes around. Corn is high in fiber and contains vitamins and minerals like B vitamins, zinc and iron. In addition, corn falls into the category of complex carbohydrate which allows the body to produce more energy with less consumption. 

Rice: Lots of people think of rice as an empty carb and a food that should be avoided but a dish should not be composed based on every tiny nutritional fact. Rice is a great base for dishes and it contains all nine essential amino acids, making it a complete source of protein! Also, since rice is gluten free it is a great replacement for people who have a gluten intolerance or celiac disease.

This meal comes together so fast with very little effort and is guaranteed to leave you satisfied!

Ways To Use Leftover Corn Salsa:

  • Eat it by itself!
  • Dip chips, cucumber slices and scooped out peppers in salsa
  • Use with fish tacos
  • Mix into guacamole
  • Add as a topping to tortilla or taco soup, white chicken chili, stuffed peppers 



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