Easy Steak Fajita Plate With Seasoned Rice Recipe

There’s something about the sizzle of steak and colorful veggies that just brings me back to family gatherings and cozy dinners with friends. The aroma fills the kitchen and makes your mouth water in anticipation. Today, I’m excited to share a simple yet flavorful recipe for a Steak Fajita Plate With Seasoned Rice that you’ll want to make again and again. It’s quick to whip up and perfect for a weeknight dinner or a fun weekend feast!

Why You’ll Love Steak Fajita Plate With Seasoned Rice Recipe

• Fast
• Easy
• Giftable
• Crowd-pleasing

Ingredients

Here’s what you’ll need for this tasty dish:

For the Steak Fajitas:

• 1 lb flank steak
• 2 tablespoons olive oil
• 1 bell pepper (sliced)
• 1 onion (sliced)
• 2 cloves garlic (minced)
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

For the Seasoned Rice:

• 1 cup long-grain rice
• 2 cups chicken broth
• 1 teaspoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt to taste

Optional Toppings:

• Sour cream
• Guacamole
• Salsa
• Shredded cheese

How to Make Steak Fajita Plate With Seasoned Rice Recipe

For the Steak Fajitas:

1. Marinate the Steak: In a bowl, combine olive oil, cumin, chili powder, paprika, salt, pepper, and lime juice. Add the flank steak and make sure it’s well coated. Let it marinate for at least 30 minutes.
2. Cook the Steak: Heat a skillet over medium-high heat. Remove the steak from the marinade and cook for about 5-7 minutes on each side, or until it reaches your desired doneness. Let it rest for 5 minutes before slicing.
3. Sauté Vegetables: In the same skillet, add sliced bell peppers and onion. Sauté for about 5 minutes until they are tender. Add minced garlic and cook for an additional minute.
4. Combine: Slice the steak against the grain and add it back to the skillet with the vegetables. Toss everything together and remove from heat.

For the Seasoned Rice:

1. Cook the Rice: In a medium saucepan, heat olive oil over medium heat. Add rice and toast for 2-3 minutes.
2. Add Broth and Seasoning: Pour in chicken broth, garlic powder, onion powder, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed.
3. Fluff Rice: Once cooked, fluff the rice with a fork and set aside.

To Serve:

1. On a plate, serve a generous portion of seasoned rice with steak fajitas on the side.
2. Garnish with fresh cilantro and add optional toppings as desired.

Substitutions & Additions

If you’re looking to switch things up, here are a few ideas:

• Swap flank steak for chicken, shrimp, or even veggies for a vegetarian option.
• Try adding some corn or black beans to the fajita mix for extra flavor and texture.
• Experiment with different spices like smoked paprika or taco seasoning for a unique twist.

Tips for Success

Here are a few tips I’ve learned along the way:

• Don’t skip marinating the steak! It really enhances the flavor.
• Make sure your skillet is hot enough before adding the steak to get a nice sear.
• You can prep the veggies and marinate the steak a day ahead to save time.

How to Store Steak Fajita Plate With Seasoned Rice Recipe

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stovetop until heated through.

FAQs

Can I use another type of meat? Yes, you can use chicken, pork, or even tofu for a vegetarian option.

What can I serve with fajitas? Besides seasoned rice, you can serve fajitas with tortillas, chips, or a fresh salad.

Can I make it spicy? Absolutely! Add some diced jalapeños or a splash of hot sauce for an extra kick.

Now that you’re armed with this delicious Steak Fajita Plate With Seasoned Rice recipe, I hope you enjoy making it as much as I do. It’s perfect for a casual dinner or to impress guests! For more delicious recipes, check out my one-pot smoky BBQ meatball pasta or no-bake peanut butter pie for treats you will love!

Don’t forget to follow us on Pinterest for more amazing recipes and inspiration!

Steak Fajita Plate With Seasoned Rice

A simple yet flavorful recipe for a Steak Fajita Plate With Seasoned Rice that's quick to whip up and perfect for a weeknight dinner or a fun weekend feast!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Ingredients Equipment Method Notes

Ingredients

  

For the Steak Fajitas

• 1 lb flank steak
• 2 tbsp olive oil
• 1 medium bell pepper sliced
• 1 medium onion sliced
• 2 cloves garlic minced
• 2 tsp cumin
• 2 tsp chili powder
• 1 tsp paprika
• 1 medium lime juice of

For the Seasoned Rice

• 1 cup long-grain rice
• 2 cups chicken broth
• 1 tsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder

Equipment

• Skillet
• Medium saucepan
• Bowl

Method

 

1. Step 1: In a bowl, combine olive oil, cumin, chili powder, paprika, salt, pepper, and lime juice. Add the flank steak and make sure it's well coated. Let it marinate for at least 30 minutes.
2. Step 2: Heat a skillet over medium-high heat. Remove the steak from the marinade and cook for about 5-7 minutes on each side, or until it reaches your desired doneness. Let it rest for 5 minutes before slicing.
3. Step 3: In the same skillet, add sliced bell peppers and onion. Sauté for about 5 minutes until they are tender. Add minced garlic and cook for an additional minute.
4. Step 4: In a medium saucepan, heat olive oil over medium heat. Add rice and toast for 2-3 minutes.
5. Step 5: Pour in chicken broth, garlic powder, onion powder, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and liquid is absorbed.
6. Step 6: Once cooked, fluff the rice with a fork and set aside.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stovetop until heated through.