Savor the Flavor: Chicken Fajita Rice Skillet

This Chicken Fajita Rice Skillet is a vibrant one-pan meal that blends Tex-Mex flavors into a quick family-friendly dish.

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Prep Time 10

Cook Time 30

Resting Time 5

Total Time 45

Servings: 4 servings

Course: Lunch

Cuisine: Tex-Mex

Calories: 540

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound chicken thighs Can substitute with chicken breasts for a leaner option.

For the Veggies

2 cups bell peppers Substitute with poblano peppers for smokiness or use different colors for variety.
1 medium yellow onion White onions or shallots can also be used.
3 cloves garlic Use freshly minced or garlic powder in a pinch.

For the Seasoning

2 tablespoons fajita seasoning Store-bought is fine or homemade for a personal touch.
1 teaspoon smoked paprika Regular paprika or a pinch of chipotle powder can replace it.

For the Rice Base

1 cup long-grain white rice Brown rice can be used but requires adjustments.
2 cups chicken broth Low-sodium is best; vegetable broth is a suitable alternative.
½ cup heavy cream Substitute with half-and-half or coconut cream for a dairy-free option.

For the Finish

1 cup cheddar cheese Monterey Jack or a Mexican cheese blend are excellent alternatives.
2 tablespoons tomato paste Can replace with tomato sauce if needed.

Equipment

Large skillet

Method

Step-by-Step Instructions

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers. This typically takes about 1-2 minutes.
Add bite-sized pieces of chicken thighs to the skillet, seasoning them with half of the fajita seasoning. Cook for 5-7 minutes until golden brown and no longer pink.
Toss in diced bell peppers, chopped yellow onion, and minced garlic. Sprinkle the remaining fajita seasoning and smoked paprika over the mixture. Sauté for about 3-4 minutes.
Stir in 2 tablespoons of tomato paste to the skillet, mixing well. Cook for 1-2 minutes until heated through.
Pour in 1 cup of uncooked rice, stirring to coat in the spices and tomato paste.
Carefully pour in 2 cups of chicken broth and ½ cup of heavy cream, stirring gently to combine. Bring to a simmer.
Once boiling, reduce heat to low, cover the skillet, and let simmer for 18-20 minutes.
After 20 minutes, remove from heat and let sit, covered, for 5 minutes. Then uncover and fluff the rice. Sprinkle cheddar cheese on top, covering for another 2-3 minutes to melt.
Before serving, add chopped cilantro on top. Serve warm.

Nutrition

Serving: 1servingCalories: 540kcalCarbohydrates: 65gProtein: 32gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 130mgSodium: 800mgPotassium: 780mgFiber: 3gSugar: 4gVitamin A: 900IUVitamin C: 90mgCalcium: 300mgIron: 2.5mg

Notes

For best results, use fresh ingredients and adjust cooking times if using brown rice. Covering the skillet while cooking retains moisture.

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