Description
This Chicken Fajita Rice Skillet is a flavorful and satisfying one-pan meal that’s perfect for busy weeknights. Tender chicken, colorful bell peppers, and fluffy rice are simmered in a rich and creamy sauce with a hint of spice, making it a delicious and convenient dish.
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 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
- 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.
- Sauté Vegetables: Add bell peppers, onion, and garlic to the skillet. Sprinkle with remaining fajita seasoning, garlic powder, and smoked paprika. Season with salt and pepper. Add tomato paste and sauté until vegetables soften.
- Add Rice and Liquids: Stir in uncooked rice, chicken broth, and heavy cream. Bring to a boil.
- Simmer: Reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed.
- Melt Cheese: Remove from heat and fluff rice with a fork. Sprinkle with cheese, cover, and let stand for 2-3 minutes to melt the cheese.
- Serve: Garnish with fresh cilantro and serve hot.
Notes
- Cheese: Use freshly shredded cheese for best melting results.
- Spice Level: Adjust fajita seasoning and smoked paprika for desired spiciness.
- Rice: Rinse rice before cooking to prevent clumping.
- Resting: Allow the dish to rest for a few minutes after cooking to enhance flavors.
Nutrition
- Serving Size: 1 Serving
- Calories: 600kcal
- Sugar: 10g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg
