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
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)
- 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
