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Chicken Fajita Rice Skillet

This Chicken Fajita Rice Skillet is a one-pan wonder packed with flavor and easy to make!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Chicken, Easy, One-Pan
Servings: 4 servings

Ingredients

  • 1 pound chicken breast sliced
  • 1 tablespoon olive oil
  • 1 bell pepper sliced (any color)
  • 1 onion sliced
  • 2 cloves garlic minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 cup corn (fresh or frozen)
  • 1 cup black beans drained and rinsed
  • 1/2 cup shredded cheese (optional)
  • Fresh cilantro for garnish

Instructions

  • In a large skillet, heat the olive oil over medium-high heat. Add the sliced chicken breast, seasoning it with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the sliced bell pepper and onion. Sauté for about 3-4 minutes or until they begin to soften. Stir in the minced garlic, chili powder, cumin, and paprika, cooking for an additional minute until fragrant.
  • Stir in the long-grain rice, allowing it to toast slightly for 1-2 minutes. Then, pour in the chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat to low and cover the skillet. Let it simmer for 15 minutes or until the rice is tender and has absorbed the liquid.
  • Once the rice is cooked, add in the corn and black beans, folding gently to combine. Return the cooked chicken to the skillet, mixing everything until well incorporated. If desired, sprinkle shredded cheese on top, allowing it to melt slightly.
  • Remove the skillet from heat. Garnish with fresh cilantro before serving. Enjoy your Chicken Fajita Rice Skillet straight from the pan or plate it up for a family-style meal.

Equipment

  • Large Skillet
  • Wooden Spoon
  • Measuring cups and spoons
  • Sharp knife
  • Cutting Board

Notes

  • For a vegetarian option, substitute chicken with diced tofu or extra beans.
  • Add diced jalapeños or hot sauce for a spicy kick.
  • Store leftovers in an airtight container for up to 3 days.