Description
This one-pan chicken fajita rice skillet is a quick and easy dinner bursting with Tex-Mex flavors. Perfect for busy weeknights, it combines seasoned chicken, bell peppers, onions, and rice in a single skillet for minimal cleanup.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 2 tablespoons olive oil, divided
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 (15 oz) can diced tomatoes with green chilies (like Rotel), undrained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, fresh cilantro, lime wedges
Instructions
- 1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add chicken strips and season with salt, pepper, chili powder, cumin, and paprika. Cook until golden and cooked through, about 5-6 minutes. Remove chicken from skillet and set aside.
- 2. In the same skillet, add remaining 1 tablespoon olive oil. Add sliced bell peppers and onion. Sauté for 4-5 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- 3. Stir in rice, chicken broth, and diced tomatoes with green chilies. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
- 4. Return cooked chicken to the skillet. Stir everything together and heat through for 2-3 minutes. Adjust seasoning to taste.
- 5. Remove from heat. Serve immediately with optional toppings like sour cream, shredded cheese, fresh cilantro, and lime wedges.
Notes
For a spicier version, add a diced jalapeño with the bell peppers. You can also use brown rice, but increase the broth to 2 1/2 cups and cook for about 40-45 minutes.
Nutrition
- Calories: 420
- Sugar: 5g
- Fat: 14g
- Carbohydrates: 45g
- Protein: 28g