INGREDIENTS
1 cup long-grain white rice
1 small red or yellow onion
1 medium red bell pepper
1 medium green bell pepper
2 cloves garlic
1 pound flank steak
1/2 teaspoon kosher salt
1/2 teaspoon dried thyme
2 cups water
1/4 cup freshly squeezed lime juice (from 2 limes)
Sour cream and avocado, for serving
INSTRUCTIONS
Heat an outdoor grill to medium-high, direct heat (400 to 425ºF). Tear 8 (8-inch long) sheets of aluminum foil. Stack 1 sheet on top of another sheet, then repeat with the remaining 6 sheets. You should end up with 4 stacks of foil.
Divide 1 cup dried long-grain rice between the 4 packets. Thinly slice 1 small red or yellow onion, 1 medium red bell pepper, and 1 medium green bell pepper, and divide the pepper and onions over the rice.
Mince 2 garlic cloves. Thinly slice 1 pound flank steak across the grain. Sprinkle the steak with the garlic, 1/2 teaspoon kosher salt, and 1/2 teaspoon dried thyme, and toss to combine. Divide the steak over the vegetables.
Whisk together 2 cups water with 1/4 cup lime juice. Pour 1/2 cup plus 1 tablespoon of the liquid over each pile of steak and rice. Tightly seal each packet. Grill or roast until the rice is cooked and the steak is tender, 20 to 25 minutes. Serve with sour cream and avocado.
RECIPE NOTES
Oven cooking: To cook these packets in the oven, roast at 425°F for the same amount of time.