One Pan Amazing Chicken Fajita Rice Skillet

In a hurry but looking for a tasty Mexican dinner recipe the whole family will love? Chicken Fajita Rice is made in one skillet, and is loaded with chicken, peppers, and other simple ingredients.

Sour cream and cheese make it extra creamy and delicious!

ONE PAN CHICKEN FAJITA RICE

I am always on the lookout for a great skillet meal, because let’s face it – who loves washing dishes? Not me! We’ve been enjoying this tasty mexican chicken skillet for months, and I can’t believe it’s taken me so long to share.

It is perfect for using leftover chicken or rotisserie chicken, but I also keep frozen diced chicken on hand for easy last minute meals like this one. So handy for hectic weeknights.

We enjoy it all year long, but I especially love serving it in the summer. Not only are fresh peppers, avocados and tomatoes available, but I love not having to heat up the oven.

HOW TO MAKE CHICKEN FAJITA RICE SKILLET

(To skip my tips and tricks and just see the printable recipe card, simply scroll to the bottom of the post.)

Ingredients needed:

• butter (I use salted butter.)
• small onion (or half of a large onion if that’s all you have)
• half of a green pepper
• half of a red pepper
• clove of garlic
• raw rice (I used regular long grain white rice.)
• chicken broth (I use chicken base + water to make my broth.)
• sour cream (Light sour cream works just fine for this recipe.)
• cooked chicken (I use diced or shredded chicken breast, but you can use thighs if you prefer.)
• canned diced green chilies (don’t drain)
• salt and black pepper
• cumin
• chili powder
• shredded cheddar cheese
• Optional garnish: avocados or guacamole, tomatoes, additional sour cream, cilantro, lime

Don’t be put off by the long list of ingredients, this recipe really is extremely easy! You are going to need a good deep skillet though. I love this non-stick skillet, but you can also use a large cast iron pan.

1. Saute the chopped onion in butter over medium heat in your skillet for about 3 minutes. Add the chopped peppers and cook 2 more minutes. Stir in the garlic.
2. Stir in the uncooked rice, broth, sour cream, chicken, green chilies, salt, pepper, cumin, and chili powder. Bring to a boil, then reduce heat to low.
3. Cover and simmer for 15-20 minutes or till rice is tender. I like to stir it once or twice to make sure it cooks evenly.
4. Sprinkle cheese over the top. Replace the lid and cook for 3-5 minutes till cheese melts.
5. Serve hot with desired garnishes.

LEFTOVERS? Place any leftovers in a covered container, and they will last for up to 3 days. Leftovers are actually fantastic just heated in the microwave for a minute or two.

VARIATIONS:

• This recipe is easily adaptable. You can add more or less of any of the vegetables and spices to suit your taste. I love cumin, so I will sometimes add a little extra.
• Stir in some black beans to stretch the dish farther and add extra protein and fiber.
• I used white rice, but you can use brown. You will have to add a little extra water, and the cooking time will definitely increase.
• Feel free to switch out the cheese. I have also used half mozzarella/half cheddar with great results. Pepper jack would add a nice kick, but you can use any cheese that you love!

MORE MEXICAN RECIPES:

• Mexican Chicken Corn Soup
• Easy Taco Salad
• Chicken Flautas
• Taco Cabbage Skillet

TASTY CHICKEN DISHES:

• Chicken ala King
• Crock Pot Chicken Pot Pie
• Teriyaki Chicken
• Maple Dijon Chicken
• Poppy Seed Chicken
• Sweet & Sour Chicken
• Chicken Fried Rice
• Mayonnaise Chicken

CHICKEN FAJITA SKILLET RECIPE

Recipe inspired by The Girl Who Ate Everything

I hope you’ll give this chicken fajita bowl recipe a try! It is a perfect recipe to have on hand when you are short on time but want rave reviews at the dinner table. 🙂