Description
This One Pan Steak Fajita and Rice Skillet is a flavorful, easy-to-make dinner that combines tender, seasoned steak with sautéed bell peppers, onions, and perfectly cooked rice—all in one skillet. The dish is finished with a zesty lime juice and fresh cilantro garnish, making it a vibrant and satisfying meal inspired by classic fajita flavors.
Ingredients
Scale
Steak and Seasoning
- 1 lb flank steak or sirloin steak, thinly sliced against the grain
- Salt and pepper, to taste
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
Vegetables and Rice
- 1 medium onion, sliced
- 1 bell pepper (red, green, or yellow), sliced
- 1 cup long-grain white rice, rinsed
Liquids and Garnish
- 2 tablespoons olive oil, divided
- 2 cups low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes, drained
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving
Optional Toppings
- Sour cream
- Guacamole
- Shredded cheese
- Jalapeños
Instructions
- Prepare the steak: Season the thinly sliced steak with salt, pepper, chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper, if using. Toss well to coat all pieces evenly in the seasoning.
- Sear the steak: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned steak in a single layer and cook for 2-3 minutes per side until browned but not fully cooked through. Remove the steak from the skillet and set aside.
- Sauté the veggies: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and bell pepper and sauté for 4-5 minutes until softened and slightly charred.
- Cook the rice: Add the rinsed rice to the skillet with the sautéed vegetables and stir to combine. Toast the rice for 1-2 minutes, stirring occasionally to prevent sticking.
- Add liquids and simmer: Pour in the chicken broth and drained diced tomatoes. Stir to combine and bring to a simmer. Cover the skillet with a lid, reduce heat to low, and cook for 12-15 minutes until the rice is tender and has absorbed most of the liquid. Add extra broth or water if needed to ensure rice is fully cooked.
- Return the steak: Once the rice is cooked, stir the cooked steak back into the skillet mixture. Cover and let everything warm through for 2-3 minutes.
- Finish and serve: Remove from heat, squeeze lime juice over the dish, garnish with fresh cilantro, and serve with lime wedges. Add optional toppings like sour cream, guacamole, shredded cheese, or jalapeños if desired.
Notes
- Choose flank or sirloin steak for best flavor and tenderness when sliced thin against the grain.
- To save time, prep vegetables and season steak ahead of cooking.
- Adjust cayenne pepper amount based on desired spice level or omit for milder taste.
- If you don’t have chicken broth, beef broth or vegetable broth can be used as a substitute.
- Ensure the rice is rinsed to remove excess starch for a fluffier texture.
- Feel free to swap white rice for brown rice but increase cooking time accordingly and add more liquid.
- Leftovers store well refrigerated for up to 3 days and reheat on stovetop or microwave.
