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If you love dishes that bring bold flavors and hearty satisfaction all in one pan, you are going to adore this One Pan Steak Fajita and Rice Skillet Recipe. It’s a vibrant, colorful meal where tender, perfectly seasoned steak meets sweet bell peppers, onions, and fluffy rice, all cooked together for maximum flavor and minimum fuss. Every bite bursts with smoky spices, fresh lime, and the cozy warmth of home-cooked comfort, making it a fantastic weeknight dinner or weekend treat you’ll want to make again and again.
Ingredients You’ll Need
This recipe shines thanks to its simple yet essential ingredients, each playing a crucial role in creating a harmonious blend of textures, colors, and bold flavors. From the tender steak to the aromatic spices and fresh veggies, your taste buds are in for a real celebration.
- Flank or sirloin steak: Thinly sliced for quick cooking and tender bites packed with meaty goodness.
- Olive oil: Divided use to sear steak and sauté veggies, adding richness and helping flavors meld.
- Salt and pepper: Classic seasonings that elevate every element of the dish.
- Chili powder: Adds that signature fajita smokiness and warmth.
- Cumin: Earthy and aromatic, it’s a must-have spice in this flavorful skillet.
- Smoked paprika: Contributes depth with a subtle smoky undertone.
- Garlic powder: Enhances savory notes without overpowering.
- Onion powder: For that extra layer of onion goodness alongside fresh onions.
- Cayenne pepper: Optional, but perfect if you like a little heat.
- Onion and bell pepper: Sliced and sautéed to bring sweetness, crunch, and vibrant color.
- Long-grain white rice: The base that soaks up all the amazing juices and spices.
- Low-sodium chicken broth: Adds subtle flavor to cook the rice moist and tender.
- Diced tomatoes: Drained to add juiciness and acidity without making the skillet soggy.
- Lime juice: Freshly squeezed for a bright, zesty finish.
- Fresh cilantro: Chopped for a fragrant herbaceous garnish.
- Optional toppings: Sour cream, guacamole, shredded cheese, and jalapeños for extra indulgence and texture.
How to Make One Pan Steak Fajita and Rice Skillet Recipe
Step 1: Prepare the Steak
Start by seasoning your thinly sliced flank or sirloin steak with salt, pepper, and a blend of fajita spices including chili powder, cumin, smoked paprika, garlic and onion powders, and optional cayenne pepper. Toss everything together so each slice is generously coated, which is the secret to infusing every bite with bold flavor from the very beginning.
Step 2: Sear the Steak
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the steak in a single layer so it gets a nice sear, cooking 2 to 3 minutes per side. You want beautiful browning on the outside while keeping the steak juicy inside. Once seared, remove the steak and set it aside—this step builds that rich, savory base flavor that makes the dish irresistible.
Step 3: Sauté the Veggies
Using the same skillet, add the remaining olive oil and toss in your sliced onions and bell peppers. Sauté them for about 4 to 5 minutes until they soften and develop a slight char. This not only sweetens the veggies but adds that classic fajita aroma and texture that pairs perfectly with the steak and rice.
Step 4: Cook the Rice with Veggies
Next, stir in the rinsed long-grain rice with the sautéed veggies. Allow the rice to toast lightly for a minute or two while stirring. This little step brings out a nutty flavor and helps the rice maintain a nice texture once the liquid is added.
Step 5: Add Liquids and Simmer
Pour in the chicken broth and drained diced tomatoes. Give everything a good stir, bring your skillet to a simmer, then cover with a lid and reduce the heat to low. Let it cook for 12 to 15 minutes until the rice is tender and most of the liquid has been absorbed. Keep an eye on it and add a splash more broth or water if the rice needs a little extra moisture to finish cooking perfectly.
Step 6: Return the Steak
Once the rice is cooked, return your seared steak to the skillet. Stir it gently into the rice and veggie mix, then cover again and warm through for 2 to 3 more minutes. This step allows the juices from the steak to mingle with the rice, making every bite juicy and flavorful.
Step 7: Finish and Serve
Remove your skillet from heat and squeeze fresh lime juice generously over the entire dish. Sprinkle with chopped cilantro and serve immediately with lime wedges and any optional toppings you love such as sour cream, guacamole, shredded cheese, or jalapeños. The fresh acidity of lime and brightness of cilantro perfectly balance the smoky warmth of the fajita skillet, creating an absolutely mouthwatering experience.
How to Serve One Pan Steak Fajita and Rice Skillet Recipe
Garnishes
Fresh garnishes bring this dish to life. Chopped cilantro delivers herbal brightness, lime wedges add that zingy lift, and toppings like cool sour cream or creamy guacamole introduce luxurious contrast. If you want extra boldness, sprinkle on jalapeños or shredded cheese for some melty indulgence.
Side Dishes
This One Pan Steak Fajita and Rice Skillet Recipe is excellent on its own, but pairing it with a crisp green salad, warm tortillas, or black beans can round out the meal beautifully. A simple avocado salad or corn salsa adds freshness and textural contrast that complements the rich skillet base.
Creative Ways to Present
Want to impress? Serve the fajita and rice skillet buffet-style, letting guests build their own burrito bowls with toppings and sides. Alternatively, plate it with a wedge of lime and a sprinkle of cilantro for colorful, Instagram-worthy presentation. Using cast iron for cooking and serving adds rustic charm straight from stove to table.
Make Ahead and Storage
Storing Leftovers
This skillet meal keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers a delicious lunch or next-day dinner that’s just as satisfying as fresh.
Freezing
You can freeze leftovers in a freezer-safe container for up to 2 months. Be sure to cool the skillet completely before freezing to maintain texture and prevent sogginess. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or broth if needed to loosen the rice. Alternatively, microwave on medium power in short bursts, stirring occasionally to heat evenly without drying out the steak and veggies.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While flank or sirloin are ideal for quick cooking and tenderness, you can also use skirt steak or even ribeye thinly sliced. Just adjust cooking times as needed to prevent overcooking.
Is it possible to make this recipe gluten-free?
Yes! This dish is naturally gluten-free as long as you use gluten-free chicken broth and verify that any additional toppings, like sour cream or cheese, are gluten-free.
How spicy is this One Pan Steak Fajita and Rice Skillet Recipe?
The spice level is moderate thanks to chili powder and optional cayenne. You can easily adjust heat to your liking by omitting cayenne pepper or adding more jalapeños at serving.
Can I make this recipe vegetarian?
While this version features steak, you can swap it out for hearty vegetables like mushrooms or tofu to keep the fajita flavors without meat. Consider adding extra spices and protein for a filling meatless option.
What’s the best rice to use for this skillet?
Long-grain white rice is preferred because it cooks evenly and absorbs flavors well without becoming mushy. Avoid quick-cooking or instant rice varieties since they won’t hold up as nicely in the skillet.
Final Thoughts
There’s truly nothing better than a vibrant, flavorful meal that comes together in just one pan, and this One Pan Steak Fajita and Rice Skillet Recipe fits that bill perfectly. It’s effortless to make, packed with bold textures and colors, and satisfying enough to please everyone at your table. So grab your skillet, gather your ingredients, and get ready to enjoy a delicious dinner that will become a fast favorite in your home!
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Print
One Pan Steak Fajita and Rice Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This One Pan Steak Fajita and Rice Skillet is a flavorful, all-in-one meal featuring tender, seasoned flank or sirloin steak, sautéed peppers and onions, and fluffy rice cooked together with tomatoes and chicken broth. Perfect for a quick and easy weeknight dinner, it combines the smoky spices of fajitas with the convenience of a one-pan recipe.
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)
Vegetables and Rice
- 1 medium onion, sliced
- 1 bell pepper (red, green, or yellow), sliced
- 1 cup long-grain white rice, rinsed
- 2 tablespoons olive oil, divided
Liquids and Garnishes
- 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 sliced steak with salt, pepper, chili powder, cumin, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Toss to coat the steak evenly with the seasoning.
- Sear the steak: Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Once hot, add the seasoned steak in a single layer, cooking for 2-3 minutes on each side until browned but not fully cooked through. Remove the steak from the skillet and set it 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 the veggies are softened and slightly charred.
- Cook the rice: Add the rinsed rice to the skillet with the veggies and stir to combine. Let the rice toast for 1-2 minutes, stirring occasionally.
- Add liquids and simmer: Pour in the chicken broth and diced tomatoes, stirring to combine. Bring to a simmer, then cover the skillet with a lid. Reduce the heat to low and cook for 12-15 minutes, or until the rice is cooked through and has absorbed most of the liquid. If necessary, add more broth or water during cooking if the rice is not tender.
- Return the steak: Once the rice is cooked, return the cooked steak to the skillet, stirring it into the rice and veggie mixture. Cover again and let everything warm through for another 2-3 minutes.
- Finish and serve: Remove the skillet from the heat and squeeze the lime juice over the top. Garnish with fresh cilantro and serve with lime wedges and your favorite toppings such as sour cream, guacamole, shredded cheese, or jalapeños.
Notes
- For a spicier dish, increase the cayenne pepper or add sliced jalapeños while sautéing the vegetables.
- Use chicken broth with low sodium to control the saltiness of the dish.
- Flank steak or sirloin steak works best because they cook quickly and remain tender when sliced thin.
- You can substitute white rice with brown rice, but cooking time will increase and you may need to add more liquid.
- To make it gluten-free, ensure all seasoning blends are gluten-free.
- For a vegetarian version, omit the steak and use vegetable broth and add beans or tofu instead.
