Steak Fajita Bowls

These rice bowls are ridiculously easy. Feel free to substitute chicken for the steak, I won't be offended.

1 Lb. steak, sliced (top round steak works great)
1 can diced green chilies
2 cloves garlic
1/2 c. beef broth
1 pkg. fajita seasoning, divided
2 Tbsp. vegetable oil
1 onion, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1 pkg. Spanish rice (I used the Knorr Fiesta sides)
1 can beans, drained and rinsed (pinto or black.. it's your choice)
Flour tortilla shells
avocado (optional)
shredded cheese (optional)

Slice steak into thin strips. Place steak strips, chilies, garlic, beef broth, and 1 Tbsp. fajita seasoning in a large plastic Ziploc bag. Press all the air out and let marinade for at least 1 hour. Heat vegetable oil in large skillet. Drain some of the marinade (you don't need to drain it all out, you still want most of the chilies in with the steak) and add steak to skillet. Stir-fry until brown and cooked through. Stir in remaining fajita mix. Add onion and peppers. Prepare Spanish rice according to package directions. Add beans and stir together with rice until hot. Prepare bowls by placing a tortilla inside of the bowl. Add rice/bean mixture to bowl. Add steak and peppers/onions. Top with sliced avocado and/or cheese.