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Chicken Fajita Rice Skillet

This chicken fajita rice skillet is a bold and satisfying one-pan Tex-Mex meal made with tender chicken, seasoned rice, and colorful bell peppers. It’s an easy, family-friendly dinner packed with classic fajita flavors and minimal cleanup.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breast (sliced)
  • 1 cup long-grain white rice (uncooked)
  • 2 cups chicken broth
  • 1 red bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 1 yellow onion (sliced)
  • 2 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • fresh cilantro (optional topping)
  • lime wedges (optional)
  • sour cream (optional)
  • shredded cheese (optional)

Equipment

  • large skillet
  • knife
  • cutting board
  • wooden spoon or spatula
  • measuring cups and spoons

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Add sliced chicken and cook until lightly browned and fully cooked. Remove and set aside.
  2. In the same skillet, add sliced bell peppers and onion. Cook for 4–5 minutes until slightly softened.
  3. Stir in uncooked rice and seasonings, mixing well to coat the rice evenly.
  4. Pour in chicken broth and bring the mixture to a gentle boil.
  5. Reduce heat to low, cover, and simmer for 15–18 minutes until the rice is tender.
  6. Return the cooked chicken to the skillet and stir to combine.
  7. Cook for an additional 2–3 minutes until everything is heated through.
  8. Garnish with your favorite toppings and serve warm.

Notes

Slice chicken thinly for even cooking. Toast the rice briefly to enhance flavor. Keep the skillet covered while simmering for fluffy rice. Let the dish rest a few minutes before serving. Adjust seasoning to taste.