1. Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and swirl the oil around to coat the pan.

2. Season the flank steak with chili powder, cumin, paprika, salt, and pepper. Now add the steak to the skillet and cook for 5-7 minutes per side, or until it is cooked to your desired level of doneness.

3. Remove the steak from the skillet and let it rest for 5 minutes. Once it has rested, slice the steak into thin strips. Be sure to slice against the grain of the steak so that it is more tender.

4. Now add the remaining tablespoon of olive oil to the skillet. Gently place the sliced red bell pepper, green bell pepper, and onion into the skillet. Cook for 5-7 minutes, or until the vegetables are tender.

5. To assemble the fajita bowl: start with a bed of cooked rice in a bowl. Place the sliced steak and sautéed vegetables on top of the rice. Garnish with optional toppings such as guacamole, sour cream, shredded cheese, and lime wedges.

6. Serve with tortillas if desired,  and enjoy!