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Chicken Fajita Rice Skillet Recipe

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course, Skillet Meal
  • Method: Stovetop
  • Cuisine: Tex-Mex

Description

This Chicken Fajita Rice Skillet is a flavorful and complete one-pan meal that’s ready in under an hour! Tender chicken, colorful bell peppers, and fluffy rice are simmered in a creamy sauce with a hint of spice. It’s a quick and easy recipe that’s perfect for busy weeknights.

Ingredients

Units Scale
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 1/2 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 (1 oz) packet fajita seasoning
  • 1 teaspoon garlic powder
  • 1 tablespoon smoked paprika
  • Salt and black pepper, to taste
  • 1 tablespoon tomato paste
  • 1 cup uncooked long-grain white rice
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1 cup shredded cheddar cheese
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and sprinkle with half of the fajita seasoning. Cook until browned and cooked through.
  2. Sauté Vegetables: Add bell peppers, onion, and garlic to the skillet. Sprinkle with remaining fajita seasoning, smoked paprika, and garlic powder. Season with salt and pepper. Add tomato paste and sauté until vegetables soften.
  3. Simmer with Rice: Stir in uncooked rice. Pour in chicken broth and heavy cream. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed.
  4. Finish and Serve: Remove from heat and fluff rice with a fork. Sprinkle with cheddar cheese and cover to melt. Garnish with fresh cilantro and serve hot.

Notes

  • Use freshly shredded cheese for best melting results.
  • Adjust the spice level by using less fajita seasoning or omitting smoked paprika.
  • Rinse rice before cooking to prevent clumping.
  • Allow the dish to rest for a few minutes after cooking to enhance flavors.

Nutrition

  • Serving Size: ¼ of recipe
  • Calories: 600
  • Sugar: 10g
  • Sodium: 800mg
  • Fat: 35g
  • Saturated Fat: 15g
  • Unsaturated Fat: 15g
  • Trans Fat: 1g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 35g
  • Cholesterol: 120mg

Find it online: https://emilyquickdinners.com/chicken-fajita-rice-skillet-recipe/