Steak Fajita Rice Skillet

Name: Steak Fajita Rice Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 12 oz Sirloin Steak (12 oz sirloin steak sliced against the grain into thin strips); 6 oz Pineapple Juice (6 oz pineapple juice); 6 oz Low-Sodium Soy Sauce (6 oz low-sodium soy sauce *use Tamari for a gluten-free option); 3 tbsp Avocado Oil (3 tbsp avocado oil divided); 2 pieces Bell Pepper (2 large bell peppers I use a red and green pepper, sliced into strips); 1 piece Yellow Onion (1 medium onion halved and sliced into strips); 1 piece Fajita Seasoning (1 packet Siete fajita seasoning or fajita seasoning of choice); 10 oz Tomato (10 oz can diced tomatoes and green chilis drained); 1 tbsp Lime Juice (1 tbsp fresh lime juice); 8.8 oz Rice (8.8 oz packet of Ready Rice cooked); 1 cup Colby Jack Cheese (1 cup Colby Jack cheese shredded from block (or a Mexican cheese blend))

Steak Fajita Rice Skillet - Main Course (Mexican)

30 minMexican

Servings4

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Egg Free

Ingredients

For 4 servings

Sirloin Steak12 oz · 12 oz sirloin steak sliced against the grain into thin strips
Pineapple Juice6 oz · 6 oz pineapple juice
Low-Sodium Soy Sauce6 oz · 6 oz low-sodium soy sauce *use Tamari for a gluten-free option
Avocado Oil3 tbsp · 3 tbsp avocado oil divided
Bell Pepper2 pieces · 2 large bell peppers I use a red and green pepper, sliced into strips
Yellow Onion1 piece · 1 medium onion halved and sliced into strips
Fajita Seasoning1 piece · 1 packet Siete fajita seasoning or fajita seasoning of choice
Tomato10 oz · 10 oz can diced tomatoes and green chilis drained
Lime Juice1 tbsp · 1 tbsp fresh lime juice
Rice8.8 oz · 8.8 oz packet of Ready Rice cooked
Colby Jack Cheese1 cup · 1 cup Colby Jack cheese shredded from block (or a Mexican cheese blend)

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Steps

1Place the sliced sirloin steak in a sealable bag and add the soy sauce and pineapple juice. Shake to mix, then press out the excess air, seal, and refrigerate for 8 hours or overnight.
2Preheat oven to 400 degrees F.
3In a large, oven-proof skillet, heat 1 tbsp avocado oil over medium-high heat.
4Remove the steak from the marinade and thoroughly pat dry with paper towels. When the pan is up to temp, add the steak to the skillet and sear for 1-2 minutes on each side to achieve a golden brown crust. Then continue cooking another 2-4 minutes, stirring often, until your desired doneness. Transfer the steak to a plate, tent with foil, and let it rest while you cook the vegetables.
5Reduce the heat to medium and add the remaining 2 tbsp of oil to the pan. Add the sliced peppers and onion. Cook, stirring often, for 2-3 minutes. Add the fajita seasoning, and cook 3-4 minutes more until crisp-tender.
6Add the drained diced tomatoes and green chilies, lime juice, and cooked rice. Cook for 1-2 more minutes, stirring occasionally. Turn off the heat, add the steak back to the pan, stir, then sprinkle the cheese over the top.
7Bake for 3-5 minutes until the cheese has melted. Serve with your favorite fajita toppings.