Description

This Chicken Fajita Rice Skillet is a bold, one-pan dinner loaded with tender chicken thighs, colorful bell peppers, and fluffy rice simmered in creamy broth. Finished with melted cheddar and a sprinkle of fresh cilantro, it’s comfort food with a Tex-Mex twist—ready in under an hour.

Ingredients

1 pound boneless, skinless chicken thighs, cut into bite-size pieces

1 tablespoon olive oil

1 medium red bell pepper, diced

1 medium green bell pepper, diced

½ medium yellow onion, diced

3 cloves garlic, minced

1 ounce fajita seasoning

1 teaspoon garlic powder

1 tablespoon smoked paprika

Salt and black pepper, to taste

1 tablespoon tomato paste

1 cup long-grain white rice, uncooked

2 cups low-sodium chicken broth

½ cup heavy cream

1 cup shredded cheddar cheese

Fresh cilantro, chopped (optional garnish)

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Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and sprinkle with about half of the fajita seasoning. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned and cooked through.

2. Add the diced bell peppers, onion, and garlic to the skillet. Sprinkle in the remaining fajita seasoning, smoked paprika, and garlic powder. Season with salt and pepper.

3. Stir in the tomato paste and cook for 3–4 minutes, allowing the vegetables to soften and the flavors to blend.

4. Add the uncooked rice and stir well so it’s evenly coated with the chicken and vegetables. Pour in the chicken broth and heavy cream, stirring to combine.

5. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the skillet and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.

6. Remove the skillet from the heat and gently fluff the rice with a fork. Sprinkle the shredded cheese evenly over the top.

7. Cover the skillet again and let it sit for 2–3 minutes, until the cheese is melted. Garnish with fresh cilantro if desired, then serve warm.

Notes

Make it spicier by adding diced jalapeños or a dash of chipotle powder.

For a dairy-free option, substitute coconut milk for cream and use vegan cheese.

This recipe is great for meal prep and reheats well for lunches.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Quick & Easy Dinners
Method: Skillet
Cuisine: American, Tex-Mex