Heat a large skillet over medium heat. Drizzle a little olive oil to get things going.
Add the bell peppers and purple onion to the skillet. Cook until tender, about 8 minutes. Remove from heat.
In a rice cooker, combine the brown rice, water, and fajita seasoning. Cook per product instructions or in a pot, bring it to boil, cover, and reduce to low for 20 minutes until cooked through.
Warm up the grilled and sliced steak, then toss with the peppers, onion, and corn.
Assemble your bowls with a base of rice, topped with the steak and veggie mixture. Finish with crumbled queso fresco cheese.
Enjoy your meal!
