Description
A flavorful and hearty Chicken Fajita Rice Skillet that combines tender chicken, vibrant bell peppers, and aromatic spices all cooked in one pan with creamy cheese melted on top. Perfect for a quick and satisfying weeknight dinner with a Tex-Mex flair.
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 Chicken: Heat olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces and sprinkle half of the fajita seasoning over them. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 5-7 minutes.
- Sauté Vegetables: Add diced red and green bell peppers, diced yellow onion, and minced garlic to the skillet with the chicken. Sprinkle with the remaining fajita seasoning, smoked paprika, garlic powder, salt, and black pepper. Add the tomato paste and stir well. Sauté the mixture until the vegetables soften, approximately 5 minutes.
- Simmer with Rice: Stir the uncooked long-grain white rice into the skillet, coating it well with the spices and vegetables. Pour in the low-sodium chicken broth and heavy cream. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid. Let it simmer gently for 18-20 minutes, or until the rice is tender and the liquid is fully absorbed.
- Finish and Serve: Remove the skillet from heat and fluff the rice mixture with a fork. Sprinkle the shredded cheddar cheese evenly over the top and cover the skillet briefly to allow the cheese to melt. Garnish with fresh chopped cilantro and serve hot.
Notes
- Use chicken thighs for juicier, more flavorful meat than chicken breast.
- Adjust the amount of fajita seasoning and smoked paprika to your taste for spiciness.
- For an extra creamy texture, you can substitute half-and-half for the heavy cream.
- If you don’t have fresh cilantro, you can garnish with parsley or green onions instead.
- This recipe works well as a one-pan meal, minimizing cleanup.
