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

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

Stem and tear cilantro leaves.

Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add onions and peppers to hot pan and stir occasionally until tender and lightly browned, 6-8 minutes.

If pan is too dry, add 1-2 Tbsp. water, as needed.

Stir in 1/4 tsp. salt and 1/4 tsp. pepper. Remove from burner.

While vegetables cook, continue recipe.

Place another large non-stick pan over medium-high heat. Add ground beef and 1/4 tsp. salt to hot, dry pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Drain any excess liquid from pan. Add fajita seasoning, 1/4 tsp. salt, and tomatoes. Stir occasionally until slightly thickened, 2-3 minutes.

Remove from burner.

While beef cooks, continue recipe.

Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice in a microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Fluff rice with a fork. Stir in cilantro and 1/4 tsp. salt.

Plate dish as pictured on front of card, topping rice with vegetables, beef, cheese, guacamole, and tortilla strips. Bon appétit!