Chicken Fajita Rice Skillet
User Reviews
5
8 reviews
Excellent
Chicken Fajita Rice Skillet
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This Chicken Fajita Rice Skillet is a one-pan wonder packed with juicy chicken, vibrant veggies, creamy rice, and melted cheese. It’s an easy, flavorful dinner perfect for busy weeknights.
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Ingredients
- 1 pound chicken thigh cut into bite-sized pieces, boneless, skinless
- 1 tablespoon olive oil
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- ½ medium yellow onion diced
- 3 cloves garlic minced
- 1 ounce fajita seasoning 1 packet
- 1 teaspoon garlic powder
- 1 tablespoon smoked paprika
- salt to taste
- black pepper to taste
- 1 tablespoon tomato paste
- 1 cup long-grain white rice uncooked
- 2 cups chicken broth low-sodium
- ½ cup heavy cream
- 1 cup cheddar cheese shredded
- cilantro chopped (for garnish, fresh
Instructions
- 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 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.
- 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.
- 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.
- 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.
- Sprinkle chopped fresh cilantro over the top. Serve hot and enjoy!
Equipments used:
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 Information
Show Details
Serving
1serving
Calories
614kcal
(31%)
Carbohydrates
51g
(17%)
Protein
36g
(72%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.02g
(1%)
Cholesterol
170mg
(57%)
Sodium
939mg
(39%)
Potassium
707mg
(15%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
3377IU
(68%)
Vitamin C
68mg
(76%)
Calcium
265mg
(27%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 614 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 614kcal | 31% |
| Carbohydrates | 51g | 17% |
| Protein | 36g | 72% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 170mg | 57% |
| Sodium | 939mg | 39% |
| Potassium | 707mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 3377IU | 68% |
| Vitamin C | 68mg | 76% |
| Calcium | 265mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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