Cook the rice. Rinse 1 cup of rice until the water runs clear. Cook according to package directions. Fluff and keep warm. For more flavor, use chicken or vegetable broth instead of water.

Prep the produce. Slice bell peppers and onion into thin strips. Mince garlic. Halve the lime and chop some cilantro if using.

Make the seasoning. In a small bowl, combine 2 teaspoons chili powder, 1.5 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of cayenne. Adjust heat to taste.

Sear the peppers and onions. Heat 1 tablespoon oil in a large skillet over medium-high. Add peppers and onions with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until tender with some char. Remove to a plate.

Brown the beef. In the same skillet, add the ground beef. Cook over medium-high, breaking it up, until browned and no longer pink, 5–7 minutes. Drain excess fat if needed, leaving about a teaspoon for flavor.

Season and bloom aromatics. Add garlic to the beef and cook 30 seconds until fragrant. Sprinkle the fajita seasoning over the beef and stir well. Add a splash of water (2–3 tablespoons) and, if you like, 1 teaspoon soy sauce or Worcestershire. Simmer 1–2 minutes until glossy.

Combine with veggies. Return peppers and onions to the skillet. Toss with the beef. Squeeze in the juice of half a lime. Taste and adjust salt, lime, or cayenne.

Assemble bowls. Spoon rice into bowls. Top with the beef-fajita mix. Finish with cilantro and your favorite toppings: avocado, salsa, a dollop of sour cream, shredded cheese, corn, black beans, and lime wedges.

Serve hot. Add hot sauce if you want extra kick. Enjoy right away.