If you’re craving a dish that bursts with vibrant flavors while keeping your kitchen mess to a minimum, this One Pan Steak Fajita and Rice Skillet Recipe is your new best friend. Imagine juicy, perfectly seasoned steak, sweet and smoky sautéed peppers and onions, all mingling effortlessly with tender, flavorful rice right in the same pan. It’s a hassle-free, satisfying meal that delivers all the tastes of a classic fajita night in a single skillet. Whether you’re feeding the family or whipping up something tasty for friends, this recipe brings warmth, comfort, and a dash of fiesta to your table with every bite.
Ingredients You’ll Need
These simple yet essential ingredients come together beautifully to create a dish that’s bursting with texture, color, and bold taste. Each element plays a role in balancing the smoky, spicy, and fresh notes that make this recipe so irresistible.
- 1 lb flank or sirloin steak, thinly sliced: Provides tender, juicy meat that soaks up all the spices.
- 2 tablespoons olive oil, divided: Helps sear the steak and sauté the vegetables to perfection.
- Salt and pepper, to taste: The fundamental seasoning that enhances every bite.
- 1 teaspoon chili powder: Adds smoky warmth without overpowering.
- 1 teaspoon cumin: Brings an earthy aroma native to traditional fajitas.
- 1/2 teaspoon smoked paprika: Offers a subtle smoky depth.
- 1/2 teaspoon garlic powder: Infuses aromatic, savory notes.
- 1/2 teaspoon onion powder: Enhances the overall savory flavor profile.
- 1/4 teaspoon cayenne pepper (optional): For just the right amount of heat if you like it spicy.
- 1 medium onion, sliced: Adds sweetness and texture against the bold steak.
- 1 bell pepper (your choice of color), sliced: Brings vibrant color and crunch.
- 1 cup long-grain white rice, rinsed: Acts as the hearty base that soaks up all those delicious juices.
- 2 cups low-sodium chicken broth: Gives the rice moisture and savory depth.
- 1 (14.5 oz) can diced tomatoes, drained: Introduces a bright, tangy contrast.
- Juice of 1 lime: Adds a fresh, zesty finish to brighten the whole skillet.
- Fresh cilantro, chopped (for garnish): Lends a pop of herbaceous freshness and color.
- Lime wedges (for serving): Perfect for those who love an extra citrus squeeze.
- Optional toppings like sour cream, guacamole, shredded cheese, jalapeños: Tailor your plate just how you like it.
How to Make One Pan Steak Fajita and Rice Skillet Recipe
Step 1: Season the Steak
Begin by seasoning your thinly sliced steak with salt, pepper, chili powder, cumin, smoked paprika, garlic powder, onion powder, and a touch of cayenne if you want some heat. Toss everything thoroughly so each piece is generously coated. These spices are key to giving your steak that unmistakable fajita flavor.
Step 2: Sear the Steak
Heat one tablespoon of olive oil in a large skillet over medium-high. Once the oil shimmers, add your seasoned steak in a single layer and sear for 2-3 minutes per side until beautifully browned but not fully cooked through. This quick sear locks in flavors and juices. Then, set the steak aside while you move on to the veggies.
Step 3: Sauté the Vegetables
In the same skillet, add the remaining olive oil and toss in the sliced onion and bell pepper. Sauté for about 4-5 minutes until softened and starting to caramelize. These slightly charred veggies add a sweetness and texture contrast that pairs perfectly with the steak.
Step 4: Toast the Rice
Add your rinsed rice into the skillet with the veggies, stirring to mix everything evenly. Let the rice toast gently for 1-2 minutes, stirring occasionally. This step adds a lovely nutty flavor to the rice and makes it less mushy once cooked.
Step 5: Add Broth and Tomatoes, Then Simmer
Pour in the chicken broth and drained diced tomatoes, stirring to combine. Bring the mixture to a simmer, then cover the skillet and reduce the heat to low. Let everything cook gently for 12-15 minutes, allowing the rice to soak up all those rich, savory juices. Keep an eye on it—you may want to add a splash more broth or water if the rice isn’t quite tender after this time.
Step 6: Return the Steak to the Skillet
Once the rice is perfectly cooked, nestle the seared steak back into the mixture. Stir gently to combine, then cover and let it warm through for another 2-3 minutes. This step lets the steak finish cooking while soaking up even more of those aromatic flavors.
Step 7: Finish With Lime and Garnish
Remove the skillet from heat and squeeze fresh lime juice over everything for a bright, tangy lift. Top with chopped cilantro for that pop of herbaceous freshness. Serve with lime wedges and any optional toppings like sour cream, guacamole, or shredded cheese for a meal that’s as festive as it is flavorful.
How to Serve One Pan Steak Fajita and Rice Skillet Recipe
Garnishes
Fresh cilantro and lime wedges are a must to bring out bright, fresh flavors that balance the smoky steak and sweet peppers. Consider adding dollops of creamy sour cream, vibrant green guacamole, or a sprinkle of shredded cheese for extra indulgence. Sliced jalapeños can add that perfect spicy kick if you like things fiery!
Side Dishes
This skillet is hearty and filling on its own, but if you’re feeling extra hungry, a simple crisp green salad or some warm, fluffy tortillas make excellent accompaniments. You can also serve it alongside black beans or a corn salad for even more Tex-Mex flair.
Creative Ways to Present
For a fun twist, serve the mixture in crispy tortilla bowls or pile it into warm flour tortillas to make fajita wraps. If you’re hosting a casual dinner, a family-style spread with a big skillet in the center encourages everyone to dive in and customize their plates with your favorite toppings.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be tough, but it happens!), transfer them to an airtight container and refrigerate. The steak and rice stay flavorful for up to 3 days, making for easy next-day lunches or dinners.
Freezing
This recipe freezes well. Portion into airtight containers or freezer bags and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best results before reheating.
Reheating
To reheat, warm gently in a skillet over low heat or microwave in short bursts, stirring occasionally so the steak stays tender and the rice heats evenly. A splash of broth or water can help revive the dish if it feels a bit dry.
FAQs
Can I use a different type of steak for this recipe?
Absolutely! Flank or sirloin steak is ideal for their tenderness and flavor, but skirt steak or even ribeye slices would work beautifully as well. Just adjust cooking times slightly based on thickness.
Is it possible to make this recipe gluten-free?
Yes! All the ingredients listed are naturally gluten-free, but just be sure to check your chicken broth and canned tomatoes for any hidden gluten additives if you’re highly sensitive.
Can I substitute the white rice with brown rice?
You can, but keep in mind brown rice takes longer to cook and requires more liquid. If using brown rice, you may want to precook it or add more broth and increase cooking time accordingly.
How spicy is the dish if I leave out the cayenne?
Removing cayenne will give you a milder version that’s still bursting with flavor. The warming spices like chili powder and smoked paprika provide plenty of depth without intense heat.
Can I prepare this recipe in advance for a party?
Definitely! You can prep the steak and veggies separately and combine everything about 10 minutes before serving to keep it fresh and flavorful. This recipe’s one-pan approach also means minimal cleanup, perfect for entertaining.
Final Thoughts
This One Pan Steak Fajita and Rice Skillet Recipe has fast become one of my favorite go-to meals when I want something satisfying, flavorful, and fuss-free. It’s all about bringing those classic fajita flavors together with the heartiness of rice in one simple skillet that’s as easy to make as it is to love. Give it a try, and I promise it will quickly become a staple in your weeknight dinner rotation!
Print
One Pan Steak Fajita and Rice Skillet Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This One Pan Steak Fajita and Rice Skillet is a flavorful and hearty meal combining tender seasoned flank or sirloin steak with sautéed peppers, onions, and perfectly cooked rice in a single skillet. It’s a quick, weeknight-friendly dish that packs all the vibrant fajita flavors in one pot, making cleanup easy and serving simple. Garnished with fresh cilantro and lime wedges, and customizable with toppings like sour cream and guacamole, it’s a delicious Tex-Mex inspired dinner for four.
Ingredients
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)
- 2 tablespoons olive oil, divided
Vegetables and Rice
- 1 medium onion, sliced
- 1 bell pepper (red, green, or yellow), sliced
- 1 cup long-grain white rice, rinsed
- 2 cups low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes, drained
Finishing and Garnishes
- 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 evenly coat each piece with the seasoning blend.
- Sear the steak: Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat until hot. Add the seasoned steak slices in a single layer and cook for 2 to 3 minutes on each side until nicely 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, then sauté for 4 to 5 minutes until the vegetables soften and develop light char marks.
- Cook the rice: Stir the rinsed rice into the skillet with the veggies and toast it for 1 to 2 minutes, stirring occasionally to coat the grains in the oil and flavors.
- Add liquids and simmer: Pour in the chicken broth and drained diced tomatoes, stirring to combine. Bring the mixture to a simmer, then cover the skillet with a lid. Reduce the heat to low and cook for 12 to 15 minutes until the rice is tender and has absorbed most of the liquid. Add extra broth or water if necessary to ensure the rice cooks fully.
- Return the steak: Once the rice is fully cooked, stir the seared steak back into the skillet mixture. Cover again and let everything warm through together for an additional 2 to 3 minutes.
- Finish and serve: Remove the skillet from heat, squeeze fresh lime juice over the top, and garnish with chopped cilantro. Serve with lime wedges and optional toppings such as sour cream, guacamole, shredded cheese, or jalapeños for extra flavor.
Notes
- Use flank steak for a leaner cut or sirloin for a bit more tenderness.
- Adjust the cayenne pepper amount or omit for less heat.
- Make sure to rinse the rice to remove excess starch and prevent clumping.
- If you don’t have chicken broth, vegetable broth or water with bouillon can be substituted.
- For a gluten-free version, verify all seasoning ingredients and canned tomatoes are gluten-free certified.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
