This Chicken Fajita Rice Skillet is the ultimate one-pan dinner that’s as flavorful as it is convenient.
Packed with lean protein from grilled chicken, colorful bell peppers rich in fiber and vitamin C, and a balanced mix of healthy carbs, it’s a wholesome option for busy weeknights.
With only about 20 minutes from stovetop to table, this dish is quick, satisfying, and perfect for meal prep or family dinners.
Chicken Fajita Rice Skillet
Equipment
- 1 large heavy-bottomed skillet (preferably cast iron or stainless steel)
- 1 wooden spoon (or spatula)
- 1 Cutting board
- 1 Sharp Knife
- 1 Measuring Cup Set
- 1 Measuring Spoon Set
- 1 Measuring Spoon Set
Ingredients
- 1 tsp olive oil
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 medium onion sliced
- ¾ cup uncooked Jasmine rice
- 8 oz tomato sauce
- 1 ¼ cups chicken broth
- 1 packet fajita seasoning mix or homemade equivalent
- 1 lime juiced
- 2 cups cooked grilled chicken breast cut into strips or bite-sized pieces
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Heat and Prepare the Skillet: Place a large, heavy-bottomed skillet (cast iron or stainless steel works best) on the stove over medium-high heat. Pour in the olive oil and allow it to warm up until it shimmers slightly. This ensures the vegetables sear properly and develop a beautiful char instead of steaming.
- Sear the Vegetables: Add the sliced red bell pepper, green bell pepper, and onion to the hot skillet. Spread them out evenly so they make direct contact with the hot surface. Cook for 4–5 minutes, stirring occasionally, until the vegetables start to blister, soften, and take on a slightly smoky, charred edge. This step brings out the sweet, caramelized flavor of the peppers and onions, which is key to that fajita taste.
- Incorporate the Base Flavors: Sprinkle the uncooked Jasmine rice directly into the skillet with the vegetables. Pour in the tomato sauce and chicken broth, then add the fajita seasoning mix. Squeeze the juice of one fresh lime over the mixture, catching any seeds before they fall in. Stir thoroughly to combine, making sure the seasoning is evenly distributed and the rice is coated with the rich, tangy sauce.
- Add the Chicken and Seasonings: Gently fold in the cooked grilled chicken pieces, followed by the salt and black pepper. Use a wooden spoon to scrape along the bottom of the skillet, loosening up any browned bits stuck to the pan—these add a deep, savory flavor to the dish.Ensure the chicken is evenly spread out so it reheats and blends well with the rice and vegetables.
- Simmer and Cook the Rice: Turn the heat down to low, then cover the skillet with a lid. Let the mixture simmer gently for 16–18 minutes. During this time, the rice will absorb the broth and seasonings, becoming tender and fluffy while soaking in all the fajita-inspired flavors. Avoid removing the lid too often, as this can interrupt the steaming process and slow down the cooking.
- Fluff and Finish: Once the rice is fully cooked, remove the lid. Use a fork or wooden spoon to gently fluff the rice, separating the grains and mixing everything together. The peppers and onions should still have a slight bite, the chicken should be tender, and the rice should be infused with smoky, tangy fajita flavor.
- Serve and Garnish: Spoon the Chicken Fajita Rice Skillet onto plates or bowls. Top each serving with your choice of fajita-inspired garnishes: a dollop of sour cream for creaminess, fresh pico de gallo for brightness, slices of creamy avocado, extra lime wedges for a citrusy kick, shredded cheese for melty richness, or fresh cilantro for a burst of herbal freshness. Serve hot and enjoy!
Notes
- Use a heavy-bottomed skillet like cast iron for the best sear and smoky flavor.
- Jasmine rice cooks quickly and stays fluffy, but you can substitute with basmati or long-grain white rice.
- If you prefer more spice, add extra chili powder, cayenne, or jalapeños.
- To save time, use pre-cooked rotisserie chicken instead of grilled chicken.
- Fresh lime juice makes a big difference—avoid bottled juice if possible.
- Don’t stir too often while the rice cooks; this prevents it from becoming mushy.
- Add toppings like cheese or sour cream after cooking to keep them fresh and creamy.
- Double the recipe for meal prep—it reheats well throughout the week.
- Swap chicken for shrimp, beef strips, or tofu for variety.
- Always fluff rice gently with a fork, not a spoon, to keep it light and separate.
Chef’s Secrets for Best Flavor
The secret to making this dish taste like authentic fajitas lies in the high-heat searing of the peppers and onions.
Don’t rush this step—the slight char adds smoky sweetness that balances the tangy tomato sauce and bold fajita spices.
Another trick is to toast the rice briefly in the skillet before adding the liquid, which enhances its nutty aroma and keeps the grains separate.
Finally, finishing with fresh lime juice just before serving brightens the entire dish and gives it that unmistakable fresh Mexican flair.
Serving Suggestions for Every Occasion
This Chicken Fajita Rice Skillet is versatile enough to be served in different ways depending on the occasion.
For a casual family dinner, serve it straight from the skillet with bowls of optional toppings so everyone can customize their plate.
If you want to elevate it, pair it with warm tortillas, a fresh green salad, or a side of black beans and corn salsa.
For a lighter meal, serve smaller portions inside lettuce wraps or alongside roasted vegetables.
And if you’re meal prepping, portion it into containers with lime wedges and avocado slices added just before eating.
Storage Tips to Keep It Fresh
This dish stores beautifully, making it a great option for meal prep or leftovers.
Allow the skillet to cool to room temperature before transferring to an airtight container.
It will keep in the refrigerator for up to 4 days. For longer storage, portion it into freezer-safe bags or containers and freeze for up to 2 months.
To reheat, sprinkle a splash of chicken broth or water over the rice and warm in a skillet or microwave to keep it moist and fluffy.
Avoid adding toppings until after reheating to preserve their freshness and texture.
Frequently Asked Questions
1. Can I use brown rice instead?
Yes, you can substitute brown rice, but keep in mind it requires a longer cooking time and more liquid. Plan for about 40–45 minutes of simmering and increase the broth slightly.
2. What’s the best way to make it vegetarian?
Swap the chicken for black beans, pinto beans, or firm tofu. The beans add plant-based protein while still keeping the dish hearty and satisfying.
3. How do I make it spicier?
If you enjoy extra heat, stir in diced jalapeños, a pinch of cayenne, or red chili flakes when cooking the peppers and onions. You can also top it with hot salsa or a drizzle of spicy sauce.
4. Can I prepare this ahead of time?
Absolutely. You can cook the full dish in advance and refrigerate it for easy reheating. Alternatively, chop the vegetables and cook the chicken earlier in the day to cut down on prep time at dinner.
5. Which toppings go best with this skillet?
Classic fajita toppings work perfectly: sour cream, shredded cheese, avocado slices, pico de gallo, and fresh cilantro. For a lighter option, try Greek yogurt instead of sour cream or a squeeze of extra lime juice for brightness.
