Beef Fajita Bowls

1 cup uncooked regular long-grain rice
1 pound boneless beef sirloin steak
2 tablespoons vegetable oil
1 Old El Paso® flour tortilla for burritos (8 inch) (from 11.5-ounce package), cut into 4x1/2-inch strips
1 bag (1 pound) frozen stir-fry bell peppers and onions
1/2 cup Green Giant® Niblets® frozen whole kernel corn
1 cup Old El Paso® Thick 'n Chunky salsa
2 tablespoons lime juice
2 tablespoons chili sauce
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro

1. Cook rice as directed on package.
2. Meanwhile, cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
3. Heat 12-inch nonstick skillet over medium-high heat. Add oil; rotate skillet to coat bottom. Cook tortilla strips in oil 1 to 2 minutes on each side, adding additional oil if necessary, until golden brown and crisp. Drain on paper towel.
4. Add beef to skillet; cook and stir over medium-high heat 4 to 5 minutes or until beef is no longer pink. Remove from skillet.
5. Add bell pepper mixture and corn to skillet; cook and stir 1 minute. Cover and cook 2 to 3 minutes, stirring twice, until crisp-tender. Stir in beef, salsa, lime juice, chili sauce and cumin. Cook 2 to 3 minutes, stirring occasionally, until hot. Stir in cilantro. Divide rice among bowls. Top with beef mixture and tortilla strips.

We made this last night for dinner. I didn't use lime juice because I didn't have it and replaces chili sauce for a little chili powder. I also used fresh peppers and onions because I couldn't find the frozen ones. I just cooked my peppers and onions until they were to my satisfaction.