Chicken Fajita Rice Skillet
A quick and hearty one-pan dinner featuring tender chicken, charred peppers, onions, and fluffy rice tossed in bold fajita flavors. This balanced meal is protein-rich, fiber-packed, and ready in just 20 minutes—making it a weeknight favorite.
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.
