Oven-Ready
Fajita Steak Strips with Salsa Verde Rice and Tortilla Strips
ready to cook
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Jimmy Cababa
In Your Box (serves 2)
- 10 oz. Steak Strips
- 6 oz. Pepper and Onion Mix
- ¾ cup Jasmine Rice
- 2 fl. oz. Tomatillo Salsa
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2 oz. Shredded Cheddar-Jack Cheese
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2 oz. Sour Cream
- 1 6710 PAN & LID - Ecomm Primary
- ½ oz. Tortilla Strips
- ½ fl. oz. Hot Sauce
- 1 tsp. Taco Seasoning
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.
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Nutrition (per serving) oqlwM2Pk
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Calories780
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Carbohydrates78g
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Net Carbs76g
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Fat33g
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Protein42g
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Sodium1130mg
Recipe Steps
Before You Cook
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
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1 Assemble The Dish
Place rice, fajita mix, salsa, 1/4 tsp salt, a pinch of pepper, and 1 cup of water in the pan. Stir to combine.
Top with steak strips, 1 tsp olive oil, taco seasoning, and jack cheese.Roast in a hot oven until rice is tender and the steak strips have no pink remaining, 20-22 minutes.Top with sour cream, tortilla strips, and hot sauce (to taste)
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