This post is sponsored by Mahatma® Rice, but all opinions are my own.

Every family has staple flavors and dishes that are passed down from generation to generation. There’s always a certain taste, smell, or flavor that brings back nostalgic memories and evokes the feeling of childhood. For me, that’s rice. And not just any rice… Mahatma® Rice has been in our family for as long as I can remember. There are dozens of staple dishes that my mom made growing up that to this day, remind me of home.

Today, and for the next few months, I’m going to be sharing a few of my favorite rice recipes with you.  These are fun to make and deeply rooted in culture. 

Here’s my Steak and Chimichurri Fajita Rice Bowl. The highlight of this dish is Cilantro Limón Jasmine Rice, which is Ready to Heat in 90 seconds. 

 There are a few components to this dish, but having a quick and delicious 90-second rice makes this dish come to life. It’s delicious, fresh, and loaded with flavor.

Fajitas always remind me of my favorite family restaurant growing up. There was always an excitement built up at the table as we waited patiently for the iconic sizzle. It was always so much fun and these days, I get to make it for my family. Also, this Cilantro Limón Jasmine Rice from Mahatma® Rice uses Non-GMO Project Verified Jasmine Rice and quality ingredients.  It’s fresh, tangy, and super simple to heat.  It can be heated in the microwave or the stove, making the perfect side for any meal! 

Ingredients

For the marinade 

The juice of one orange

Two cloves of garlic minced

1/4 cup of olive oil

Pinch of salt 

2lb skirt steak 

For the Chimichurri 

¼ cup chopped white onions

2 garlic cloves minced

¼ cup of olive oil

Juice of one lime

2 tablespoons of vinegar

½ cup of chopped parsley- packed

½ cup of chopped cilantro – packed

Pinch of salt

½ onion – sliced

¼ red bell pepper sliced

1 green onion

1 pack of Cilantro Limón Jasmine Rice 

 Directions

In a large bowl combine all of the marinade ingredients. Marinate the steak in an airtight container for one hour or up to overnight. 

For the chimichurri – In a wide mouth Mason jar (or a blender) combine all of the ingredients for the chimichurri and pulse until roughly combined. Place in an airtight container and let it sit in the fridge until ready. This is one of those sauces that get better with time. 

Grill the steak on medium-high heat, four minutes on each side. Remove the steak and let it sit for 10 minutes. In the meantime, sauté the white onion, green onion, and peppers for 10 minutes on medium-high heat. Remove from the stove and prepare the rice according to packaging instructions. Layer all of the ingredients in a bowl and drizzle the chimichurri sauce over the steak. Enjoy!