Description
This Chicken Fajita Rice Skillet is a flavorful one-pan meal combining tender, seasoned chicken thighs with sautéed bell peppers, onions, and a creamy, cheesy rice base. Infused with fajita spices and smoked paprika, this dish delivers a comforting Tex-Mex-inspired dinner ready in just 45 minutes.
Ingredients
Scale
Chicken and Seasonings
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 (1 oz) packet fajita seasoning
- 1 teaspoon garlic powder
- 1 tablespoon smoked paprika
- Salt and black pepper, to taste
Vegetables
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- ½ medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
Rice and Liquids
- 1 cup uncooked long-grain white rice
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
Cheese and Garnish
- 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 with half of the fajita seasoning. Cook until the chicken is browned on the outside and cooked through, about 5-7 minutes.
- Sauté Vegetables: Add diced red and green bell peppers, yellow onion, and minced garlic to the skillet with the chicken. Sprinkle with the remaining fajita seasoning, smoked paprika, and garlic powder. Season with salt and black pepper to taste. Stir in the tomato paste, and sauté the vegetables until they soften, approximately 4-5 minutes.
- Simmer with Rice: Stir in the uncooked long-grain white rice until it is well combined 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 with a lid and let it simmer gently for 18-20 minutes, or until the rice is tender and has absorbed the liquid.
- Finish and Serve: Remove the skillet from heat. Fluff the rice mixture with a fork to separate the grains. Sprinkle shredded cheddar cheese evenly over the top, then cover again to allow the cheese to melt, about 2-3 minutes. Garnish with freshly chopped cilantro and serve hot.
Notes
- Use boneless, skinless chicken thighs for juicier and more flavorful results compared to chicken breasts.
- Adjust the amount of fajita seasoning and smoked paprika according to your spice preference.
- For a creamier dish, you can substitute heavy cream with half-and-half or whole milk, but the texture will be lighter.
- If you prefer, swap out the cheddar cheese for a Mexican blend cheese or Monterey Jack for a different flavor profile.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
