Description
This Chicken Fajita Rice Skillet is a flavorful one-pan meal that combines tender chicken, colorful bell peppers, and aromatic spices with creamy rice. It’s a perfect weeknight dinner option that’s both satisfying and easy to prepare.
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 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 low-sodium chicken broth
- 1/2 cup heavy cream
- 1 cup cheddar cheese, shredded
- Fresh cilantro, chopped (for garnish)
Instructions
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces to the skillet. Sprinkle half of the fajita seasoning over the chicken. Cook the chicken for about 5-7 minutes, stirring occasionally, until browned and cooked through.
- Add vegetables and seasonings: Add the diced bell pepper, onion and garlic to the skillet with the chicken. Sprinkle the remaining fajita seasoning, smoked paprika and garlic powder over the vegetables. Season with salt and pepper.
- Prepare the rice mixture: Add the tomato paste and stir. Sauté for another 3-4 minutes until the vegetables begin to soften. Stir in the uncooked rice, mixing it well with the chicken and vegetables. Pour in the chicken broth and heavy cream. Stir to combine all the ingredients thoroughly.
- Cook the rice: Bring the mixture to a boil. Reduce the heat to low, cover the skillet with a lid, and let it simmer for 18-20 minutes (or according to your rice package instructions), until the rice is tender and the liquid is absorbed.
- Add cheese: Once the rice is cooked, remove the skillet from heat. Fluff the rice gently with a fork. Sprinkle the shredded cheddar cheese evenly over the top. Cover the skillet again for 2-3 minutes to allow the cheese to melt.
- Garnish and serve: Sprinkle chopped fresh cilantro over the top. Serve hot and enjoy!
Notes
- Use freshly shredded cheese for the best melt and creamy texture. Pre-shredded cheese may not melt as smoothly.
- Adjust the spice level by using less fajita seasoning or skipping the smoked paprika if you prefer a milder flavor.
- For best results, rinse the rice before cooking to prevent it from clumping.
- Let the dish rest for a couple of minutes after cooking to allow the flavors to fully develop before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 40
- Cholesterol: 160
