Description
This Chicken Fajita Rice Skillet is a comforting and flavorful one-pan meal that combines tender chicken thighs, vibrant bell peppers, and aromatic spices with creamy rice and melted cheddar cheese. Perfect for a satisfying dinner, this recipe brings the classic fajita flavors to a hearty skillet dish that’s easy to prepare and sure to please the whole family.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- ½ medium yellow onion, diced
- 3 cloves garlic, minced
Seasonings & Spices
- 1 (1 oz) packet fajita seasoning
- 1 teaspoon garlic powder
- 1 tablespoon smoked paprika
- Salt and black pepper, to taste
Others
- 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 thighs and sprinkle with half of the fajita seasoning. Cook the chicken, stirring occasionally, until browned and cooked through, ensuring it reaches a safe internal temperature.
- 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, garlic powder, and season with salt and black pepper to taste. Add the tomato paste and sauté the vegetables until they soften and the flavors are well combined.
- Simmer with Rice: Stir in the uncooked long-grain white rice, ensuring it is evenly mixed with the chicken and vegetables. Pour in the low-sodium chicken broth and heavy cream, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer gently 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, then cover the skillet again to allow the cheese to melt. Garnish with freshly chopped cilantro before serving hot for a delicious and hearty meal.
Notes
- Use chicken breasts if preferred, but thighs provide more moisture and flavor.
- Substitute low-fat cream or milk for heavy cream to reduce calories.
- For a spicier dish, add sliced jalapeños or a dash of cayenne pepper.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This skillet can be doubled for larger servings but may require a larger pan.
