Description
This Chicken Fajita Rice Skillet is a flavorful, one-pan meal featuring tender chicken thighs, sautéed bell peppers, and onions, all cooked together with fragrant spices, creamy broth, and melted cheddar cheese for a comforting Tex-Mex inspired dinner that’s easy to prepare and perfect for weeknights.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables & Aromatics
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- ½ medium yellow onion, diced
- 3 cloves garlic, minced
Spices & Seasonings
- 1 (1 oz) packet fajita seasoning
- 1 teaspoon garlic powder
- 1 tablespoon smoked paprika
- Salt and black pepper, to taste
Other Ingredients
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 cup uncooked long-grain white rice
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped (for garnish)
Instructions
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and sprinkle with half of the fajita seasoning. Cook the chicken until it is browned and cooked through, about 5-7 minutes.
- Sauté the vegetables and spices: Add diced red and green bell peppers, onion, and minced garlic to the skillet. Sprinkle with the remaining fajita seasoning, smoked paprika, and garlic powder. Season with salt and black pepper to taste. Stir in the tomato paste and sauté the mixture until the vegetables soften, about 4-5 minutes.
- Add rice and liquids: Stir in the uncooked long-grain white rice until well combined with the vegetables and chicken. Pour in the low-sodium chicken broth and heavy cream. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and simmer gently for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
- Finish with cheese and garnish: Remove the skillet from heat and fluff the rice with a fork. Sprinkle the shredded cheddar cheese evenly over the top, then cover the skillet again to allow the cheese to melt, about 2-3 minutes. Garnish with freshly chopped cilantro before serving hot.
Notes
- Chicken thighs provide more flavor and tenderness, but you can substitute with boneless, skinless chicken breasts if preferred.
- Use low-sodium chicken broth to better control the saltiness of the dish.
- For a spicier version, add some chopped jalapeños or a pinch of cayenne pepper along with the fajita seasoning.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- To make it gluten-free, ensure the fajita seasoning packet is certified gluten-free or use homemade seasoning.
