Ingredients

• 1 ½ lb cubed beef steaks
• 2 teaspoons fajita seasoning mix, divided
• 2 tablespoons flour
• 2 tablespoons extra-virgin olive oil
• 5 oz fresh pre-sliced onions (2 cups)
• ¼ cup pepitas (shelled, roasted pumpkin seeds)

Steps

1. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of beef steaks with 1 teaspoon seasoning mix, then coat with flour. Place oil in pan, then add beef; cook 2–3 minutes on each side until no pink remains and 145°F. Transfer meat to serving platter; cover to keep warm.
2. Place onions and remaining 1 teaspoon seasoning mix in pan; cook 1–2 minutes or until onions begin to soften. Add pepitas; cook 30 more seconds. Top beef with onion mixture and serve over rice and plantains.

Ingredients

• ¼ cup water
• ¼ cup sofrito (Spanish cooking sauce)
• 2 tablespoons sliced green olives
• 1 (5-gr) packet sazón with azafrán seasoning
• 2 (8.8-oz) pouches pre-cooked long grain rice
• 1 (11-oz) package frozen ripe plantains

Steps

1. Combine water, sofrito, olives, and seasoning in medium saucepan on medium-low. Squeeze rice pouches to break rice apart, then stir into sauce mixture; cover and cook 6–8 minutes, stirring occasionally, or until hot.
2. Remove packaging from plantains; microwave on HIGH for 3–3 ½ minutes or until hot. Stir into rice and serve.