Description
This Chicken Fajita Rice Skillet is a flavorful one-pan meal combining tender chicken thighs, vibrant bell peppers, and aromatic spices cooked with creamy rice and topped with melted cheddar cheese. Perfect for a quick and hearty dinner, this recipe offers the classic fajita taste in a comforting rice skillet format.
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
- 1 tablespoon tomato paste
Grains & Dairy
- 1 cup uncooked long-grain white rice
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- 1 cup shredded cheddar cheese
Other
- 1 tablespoon olive oil
- 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 with half of the fajita seasoning. Cook the chicken, stirring occasionally, until browned on all sides and cooked through.
- Sauté Vegetables: Add the diced red and green bell peppers, yellow onion, and minced garlic to the skillet with the cooked chicken. Sprinkle with the remaining fajita seasoning, smoked paprika, and garlic powder. Season with salt and black pepper to taste. Add the tomato paste and sauté the mixture until the vegetables soften and are aromatic.
- Simmer with Rice: Stir in the uncooked long-grain white rice to the skillet, mixing well with the chicken and vegetables. 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 and simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
- Finish and Serve: Remove the skillet from heat and fluff the rice with a fork. Sprinkle the shredded cheddar cheese evenly over the top, cover the skillet again, and let it sit for a few minutes to allow the cheese to melt. Garnish with freshly chopped cilantro before serving hot.
Notes
- Use chicken thighs for more tender and flavorful meat; chicken breasts can be substituted but may result in a drier texture.
- If you prefer less creamy rice, reduce the heavy cream or omit it and use extra chicken broth.
- A low-sodium broth helps control saltiness since fajita seasoning and cheese add salt.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in the microwave.
- For a spicier dish, add a pinch of cayenne pepper or serve with jalapeño slices.
