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Easy Fajita Rice Bake in Cast Iron JENRON DESIGNS

Fajita Rice Skillet

Course Dinner, Lunch, Main Course
Cuisine Mexican, Tex Mex
Keyword beef, Rice, Taco
Prep Time 7 minutes
Cook Time 18 minutes
5 minutes
Servings 4 people
Calories 580kcal
Author Jennifer Gainer


  • Cast Iron Skillet
  • Instant Pot 3 Qt. Mini ( can be doubled for a larger 6 Qt. Pot)


  • 1 lb Steak Cubed, Diced
  • 2 medium Poblano Peppers Sliced
  • 1 medium Red Onion Sliced
  • 2 Limes
  • 2 Roma Tomatoes
  • 1 cup Jasmine Rice
  • 2 tbsp Adobo Paste
  • 2 tbsp Taco Seasoning
  • 2 tbsp Butter
  • 2 tbsp Olive Oil
  • 1 bunch Cilantro fresh
  • 1 pint Sour Cream
  • 1 cup Nacho Taco Cheese


  • For Instant Pot combine rice, 1 1/2 cup water, and a pinch of salt cover and cook on Rice Setting is tender, 15-18 minutes. Keep covered on keep warm setting off heat until ready to stir in
  • In a small bowl, combine diced tomato, minced onion, zest and juice from half the lime; season with salt for pico topping.
  • Heat olive oil in cast iron pan over medium-high heat. Add poblano and onions, try to obtain a charr 7-9 minutes.
  • Add steak and taco seasoning. Cook, stirring occasionally, for 2 minutes. Stir in adobo paste and ΒΌ cup water until combined. Bring to a simmer and cook until mixture is saucy and steak is cooked thoroughly, 1-2 minutes.
  • Stir rice with 1 TBSP butter, lime zest, and half the cilantro add to skillet and lightly mix. Top with cheese, veggies, pico, sour cream, and remaining cilantro.