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Homemade Chicken Fajita Rice Skillet photo

Chicken Fajita Rice Skillet

This Chicken Fajita Rice Skillet is bursting with flavor and comes together in no time!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Skillet:
  • 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 medium yellow onion (diced)
  • 3 cloves garlic (minced)
  • 1 ounce fajita seasoning (1 packet)
  • 1 teaspoon garlic powder
  • 1 tablespoon smoked paprika
  • Salt and pepper (to taste)
  • 1 tablespoon tomato paste
  • 1 cup long-grain white rice (uncooked)
  • 2 cups chicken broth (low-sodium)
  • ½ cup heavy cream
  • 1 cup cheddar cheese (shredded)
  • Fresh cilantro (chopped, for garnish)

Equipment

  • Large skillet
  • Cutting board
  • Sharp knife
  • Spoon or spatula
  • Measuring cups and spoons

Method
 

Cooking Instructions:
  1. Step 1: Sauté the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the bite-sized chicken thighs and season with salt and pepper. Sauté for about 5-7 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
  2. Step 2: Cook the Vegetables: In the same skillet, add the diced red and green bell peppers, yellow onion, and minced garlic. Sauté for about 3-4 minutes until the vegetables begin to soften. Stir in the fajita seasoning, garlic powder, smoked paprika, and tomato paste, mixing well to coat the vegetables.
  3. Step 3: Combine and Simmer: Add the uncooked rice to the skillet, stirring to combine with the vegetables. Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low, cover the skillet, and let it simmer for about 15-18 minutes, or until the rice is cooked and has absorbed most of the liquid.
  4. Step 4: Add Cream and Cheese: Once the rice is tender, stir in the heavy cream and shredded cheddar cheese until melted and creamy. Finally, return the cooked chicken to the skillet and mix everything until well combined. Adjust seasoning with salt and pepper if needed.
  5. Step 5: Garnish and Serve: Remove the skillet from heat and garnish with freshly chopped cilantro. Serve hot and enjoy your flavorful Chicken Fajita Rice Skillet!

Notes

  • Store leftovers in an airtight container for up to 4 days.
  • Freeze the skillet for up to 2 months; cool completely before freezing.
  • Add a splash of chicken broth when reheating if it's too thick.