Ingredients
For the Skillet:
- 1 tablespoon olive oil or avocado oil
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1 yellow onion, diced
- 1 red bell pepper, stemmed, seeds removed, and chopped
- 1 yellow or orange bell pepper, stemmed, seeds removed, and chopped
- 3 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chiles
- 1 cup long-grain white rice, rinsed
- 2 cups chicken broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 cup shredded Monterey Jack cheese, or Mexican blend or cheddar cheese
- Juice of 1 lime
- 1/3 cup chopped fresh cilantro
Optional Toppings:
- Diced avocado
- Sour cream or plain Greek yogurt
- Sliced green onions
- Extra chopped cilantro
- Lime wedges
Instructions
- Cook the Chicken: Heat the olive oil in a deep 12-inch skillet over medium-high heat. Add the chicken and season with a little salt and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 to 7 minutes. Transfer the chicken to a plate and set aside.
- Cook the Vegetables: Add the onion and bell peppers to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables start to soften. Add the garlic and cook for 1 minute, until fragrant.
- Add the Seasonings: Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds, stirring to coat the vegetables in the spices.
- Add the Rice and Liquid: Stir in the diced tomatoes with green chiles, including the juices, rinsed rice, and chicken broth. Stir well to combine.
- Simmer: Bring the mixture to a simmer, then reduce the heat to low, maintaining a steady simmer. Cover the skillet with a lid and cook for 18 to 22 minutes, or until the rice is tender and most of the liquid has been absorbed. If the rice isn’t quite tender and the skillet looks dry, add a few tablespoons of additional chicken broth as needed.
- Finish the Skillet: Stir the cooked chicken back into the skillet. Add the lime juice and chopped cilantro and stir to combine. Taste and season with additional salt and pepper, if needed.
- Add the Cheese: Sprinkle the cheese evenly over the top of the skillet. Cover and let sit for 2 to 3 minutes, or until the cheese is melted.
- Serve: Garnish with additional cilantro and serve warm with lime wedges, avocado, sour cream, or your favorite fajita toppings, if desired.
Notes
- If the rice isn’t fully cooked when the liquid is absorbed, add a little more chicken broth and continue cooking until tender.
- Use avocado oil as a healthier alternative to olive oil for a richer flavor.
- For extra heat, add sliced jalapeños or a pinch of cayenne pepper with the seasonings.
- Leftovers can be stored in an airtight container and refrigerated for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of broth to keep it moist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
