Fajita Chicken & Rice Skillet
Tender chicken is coated with flavorful homemade fajita seasoning.Colorful bell peppers and onions add sweetness and texture.Long-grain rice cooks directly in savory chicken broth.Smoky spices create the signature fajita flavor.Fresh lime and cilantro brighten the finished dish.Everything cooks in one skillet for an easy family dinner.
Ingredients
For the Chicken
- 1½ pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1½ teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
For the Skillet
- 1½ cups long-grain white rice, uncooked
- 1 medium yellow onion, thinly sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow or orange bell pepper, sliced
- 3 cloves garlic, minced
- 2½ cups low-sodium chicken broth
- ½ teaspoon additional fajita seasoning, optional
For Serving
- 1 lime, cut into wedges
- ¼ cup fresh cilantro, chopped
- ½ cup shredded Monterey Jack or cheddar cheese
- Sour cream
- Sliced jalapeños
- Green onions
Instructions
- Cut the chicken into bite-sized pieces.In a large bowl, combine chili powder, paprika, cumin, garlic powder, oregano, onion powder, salt, and black pepper.
- Heat a large, deep skillet over medium-high heat.Add olive oil and allow it to become hot. Add the seasoned chicken in a single layer.Cook for approximately 4–6 minutes, stirring occasionally, until the chicken is nicely browned.
- Add another small drizzle of olive oil to the skillet if necessary.Add sliced onion and bell peppers.Cook for approximately 4–5 minutes, stirring occasionally, until the vegetables begin to soften and develop lightly browned edges.
- Add the uncooked rice to the skillet.Stir continuously for about 1–2 minutes, allowing the rice to lightly toast and absorb the flavors from the peppers and onions.
- Stir well, scraping the bottom of the skillet to release the flavorful browned bits.
- Cook for approximately 15–18 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Remove the lid and gently fluff the rice with a fork.
- Serve immediately.
Notes
- Chicken breast or thighs: Both work well, although thighs provide extra moisture and flavor.
- Use fresh peppers: Fresh bell peppers provide the best texture and sweetness.
- Long-grain rice works best: It produces fluffy grains without becoming overly sticky.
- Don't skip the seasoning: The fajita spice blend gives the dish its signature character.
- Keep the lid on: Removing it frequently can allow too much steam to escape.
- Adjust the spice level: Use mild chili powder for a gentler version.
- Rest before serving: Five minutes of resting helps the rice finish absorbing moisture.
- Finish with lime: Fresh lime juice adds a bright contrast to the smoky spices.