Prepare the Rice: In a medium saucepan, heat olive oil over medium heat. Add rice and cook for 1-2 minutes, stirring constantly, until lightly toasted. Add chicken broth, cumin, turmeric, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked through and liquid is absorbed. Fluff with a fork.

Marinate the Steak: While the rice is cooking, prepare the steak. In a bowl, combine olive oil, fajita seasoning, garlic powder, smoked paprika, salt, and pepper. Rub the mixture all over the steak. Let it marinate for at least 15 minutes (or up to overnight in the refrigerator).

Cook the Fajita Vegetables: Heat a large skillet or cast-iron pan over high heat. Add olive oil. Once the pan is smoking hot, add the sliced bell pepper and onion. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender-crisp and slightly charred. Season with fajita seasoning, salt, and pepper. Remove from the pan and set aside.

Cook the Steak: Using the same skillet, increase the heat to high. Add the marinated steak and sear for 3-4 minutes per side for medium-rare, or longer if you prefer it more well-done. Remove the steak from the pan and let it rest for 5-10 minutes before slicing thinly against the grain. This resting period is crucial for allowing the juices to redistribute, resulting in a more tender steak.

Assemble the Bowls: Divide the rice among bowls. Top with the sliced steak, fajita vegetables, and your desired toppings. Serve immediately and enjoy!