Chicken Fajita Rice Skillet
This Chicken Fajita Rice Skillet meal combines tender chicken, bell peppers, onions, and flavorful rice for an easy weeknight dinner. Perfect for busy nights, this one-pan dinner will become a fast favorite.
Servings: 4
Equipment
- cast iron skillet or oven-safe skillet
- cutting boards
- sharp knife
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, cut into thin strips
- 3 tablespoons homemade fajita seasoning (or one packet of store-bought fajita seasoning)
- 1 tablespoon olive oil
- 1 green bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 medium yellow onion, sliced into strips
- 1½ cups long grain rice, uncooked (not minute rice)
- 1 can (14 ounces) chicken broth
- 8 ounces shredded cheddar jack cheese
- 1 tablspoon fresh chopped cilantro for garnish, optional
Instructions
- Preheat the oven to 375 degrees.
- Slice your peppers, onions, and chicken into strips. It's best to use a separate cutting board for raw meats such as chicken and another cutting board for slicing vegetables.
- Add the oil to a cast iron skillet and heat over medium heat, then add the chicken, peppers, onions, and fajita seasoning. Cook for a few minutes.
- Add the rice to the pan, and stir into the mixture of chicken and veggies for a minute. Then add the broth, and give a quick stir.
- Cover the skillet with foil and bake in the preheated oven for 40 minutes.
- Remove from the oven, and remove and discard the foil. Give the casserole a good stir. Sprinkle cheese on top of the chicken and rice and return to the oven for 5 minutes, until the cheese is melted.
- Sprinkle with fresh chopped cilantro before serving, if desired.