Cheesy Fajita Steak & Rice Skillet A delicious Taco Tuesday twist made entirely in one skillet. Ingredients For the skillet: 1 onion, sliced (divided) 1 bell pepper, sliced 1 lb sirloin steak, thinly sliced against the grain 2 cups white rice 4 cups chicken broth ½ (16 oz) can petite diced tomatoes 2 tbsp Knorr Tomato Chicken Bouillon ½ tsp each salt, garlic powder, chili powder, and cumin ½ jar cheese sauce (I used Gordo's Homestyle) For the pico de gallo: ½ onion, diced 4 small tomatoes, diced ½ bunch cilantro, chopped Juice of 1 lime ½ tsp salt Directions 1. Heat a drizzle of oil in a large skillet over medium-high heat. Add the sliced sirloin and cook until about halfway done. Add half of the sliced onion and all of the bell pepper. Continue cooking until the vegetables are tender and the steak is cooked through. Season with salt, garlic powder, chili powder, and cumin. Remove from the skillet and set aside. 2. Add a little more oil to the same skillet. Add the remaining onion and rice. Cook for 2-3 minutes, stirring frequently, until the rice becomes lightly golden and fragrant. 3. Stir in the water, chicken broth, diced tomatoes, and Tomato Chicken Bouillon. Bring to a boil. 4. Reduce the heat to low, cover, and cook for about 20 minutes, or until the rice is tender and the liquid has been absorbed. 5. While the rice is cooking, make the pico de gallo. In a bowl, combine the diced onion, tomatoes, cilantro, lime juice, and salt. Mix well and set aside. 6. Once the rice is finished cooking, remove it from the heat and let it rest for 10 minutes. Stir in the cooked steak and pepper mixture until well combined. 7. Warm the cheese sauce and drizzle it over the skillet. Top with fresh pico de gallo and serve immediately. #EasyRecipe #tacotuesday #quickrecipes #easydinner #mexicanfood - @caitlynskitchen