Creamy, juicy, and packed with Tex-Mex flavor, this Cheesy Chicken Fajita Rice Skillet is the kind of weeknight dinner that feels indulgent but finishes in under 30 minutes. Imagine tender ground chicken, sweet bell pepper, and melty cheddar mingling with seasoned rice all in one pan — comfort food with a fiesta twist. Fun fact: skillet meals like this were born from busy home cooks who wanted full-flavored dinners without a sink full of dishes. If you love easy casseroles and one-pan wonders, you’ll also enjoy Cheesy Angel Chicken and Rice Casserole on the blog for another creamy, family-friendly option. This recipe is simple, fast, and perfect for picky eaters and hungry adults alike—let’s get cooking!
What is Cheesy Chicken Fajita Rice Skillet?
What’s in a name? Cheesy Chicken Fajita Rice Skillet sounds like it should wear a sombrero and sing a ballad, right? It’s basically everything great about chicken fajitas—sizzling seasoned meat, peppers, and onions—combined with rice and plenty of cheddar for a cozy, all-in-one skillet dinner. Why the dramatic name? Maybe because “the way to a man’s heart is through his stomach,” and this dinner aims straight for the heart. Try it and you might catch someone declaring undying devotion between cheesy bites. Ready to give it a whirl? You’ll love how easy and satisfying it is.
Why You’ll Love This:
- Bold, comforting flavor: Seasoned ground chicken, sautéed peppers and onions, and a blanket of melted cheddar make every forkful savory and satisfying.
- Budget-friendly and filling: Ground chicken and instant rice keep the cost per serving low while stretching the meal to feed the whole family.
- Fast and fuss-free: Minimal chopping, one skillet, and little cleanup — plus toppings like avocado or lime bring fresh contrast to the rich cheese.
If you like hearty rice-and-cheese dishes, compare this to our Cheesy Baked Fajita Chicken for another cheesy, flavor-forward weeknight winner. Grab a skillet and let’s make something delicious.
How to Make:
Quick Overview
This recipe is perfect when you want dinner on the table fast without sacrificing flavor. It’s a one-skillet meal that delivers a creamy sauce from the cheese, tender rice texture from the instant rice absorbing broth, and a slight crunch from sautéed peppers. Prep time is about 10 minutes and cook time about 20 minutes, so plan on roughly 30 minutes total from start to finish.
Ingredients
1 lb ground chicken, room temperature if possible
1 bell pepper, diced (any color)
1/2 yellow onion, diced
1 packet fajita seasoning (about 1 oz)
2 cups chicken broth, divided (1 cup + 1 cup)
1 cup instant rice (uncooked)
1 cup shredded cheddar cheese, packed
Directions
- In a large skillet over medium heat, add the ground chicken. Cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Drain any excess fat if needed.
- Stir in the diced bell pepper and diced yellow onion. Sauté for about 5 minutes, stirring occasionally, until the veggies are softened and the onion turns translucent.
- Sprinkle in the fajita seasoning and pour in 1 cup of chicken broth. Stir to coat the chicken and vegetables so the seasoning is distributed evenly.
- Add the instant rice and the remaining 1 cup of chicken broth. Stir well to combine and make sure the rice is evenly distributed in the skillet.
- Lower the heat to a gentle simmer, cover the skillet, and cook for 7 minutes. Keep the lid on to let the rice absorb the liquid and become tender.
- Give the mixture a quick stir, then sprinkle the shredded cheddar cheese evenly over the top. Cover again and let it sit off the heat for a few minutes until the cheese melts. Serve hot.
What to Serve With:
- Fresh pico de gallo or chopped tomatoes for a bright contrast
- Sliced avocado or guacamole for creaminess
- A side salad with lime vinaigrette to cut the richness
- Warm tortillas for wrapping up leftovers or for scooping
- A cold beer, margarita, or iced tea to round out the meal
Top Tips for Perfecting:
- Use room-temperature ground chicken so it browns evenly and doesn’t steam.
- Swap cheddar for pepper jack if you want more heat, or Monterey Jack for creamy meltiness.
- If you prefer more texture, reserve half the bell pepper and add it at the end for a crisper bite.
- If your skillet is tight on space, use a 12-inch skillet to prevent overcrowding and ensure even cooking.
- Avoid overcooking the instant rice; follow the timing closely so it stays tender but not mushy.
Storing and Reheating Tips:
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating.
- Freezing: This dish can be frozen, but the texture of rice may change slightly. Freeze in a shallow airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat on the stovetop over low heat with a splash of chicken broth or water to refresh moisture, or microwave in a covered dish with 20–30 second bursts, stirring between intervals. Add a little extra shredded cheese when reheating for an extra creamy finish.
FAQs
Can I use chicken breast instead of ground chicken?
Yes. Finely chop or shred cooked chicken breast and add it when you would add the cooked ground chicken; you may need to adjust cooking time slightly.
Is instant rice the only option?
Instant rice keeps this super quick, but you can use long-grain white rice if you increase the broth and cook time — about 1.5 cups rice to 3 cups broth and simmer 15–20 minutes.
Can I make this vegetarian?
Absolutely. Swap ground chicken for plant-based crumbles or extra beans (black beans work well), and use vegetable broth instead of chicken broth.
How do I make it spicier?
Add a pinch of cayenne with the fajita seasoning, use spicy fajita seasoning, or top with sliced pickled jalapeños and hot sauce.
Can I prepare this ahead of time?
You can prep the diced veggies and measure the spices in advance. Cook everything up to step 4, cool, and refrigerate; finish cooking and melt the cheese when ready to serve.
Conclusion
This Cheesy Chicken Fajita Rice Skillet is proof that quick weeknight dinners can still be bold, comforting, and family-approved. It’s simple to make, kind to your wallet, and versatile enough to adapt to what’s in your pantry. If you want inspiration for similar one-pan rice dishes, check out this Chicken Fajita Rice Skillet – Jo Cooks for another take, or try this One-Pan Chicken Fajita Rice | The Girl Who Ate Everything for more delicious ideas. Give this recipe a try, invite someone over, and enjoy the easy joy of a skillet supper.
Cheesy Chicken Fajita Rice Skillet
Equipment
- Skillet
Ingredients
Ingredients
- 1 lb Ground chicken Room temperature if possible
- 1 each Bell pepper Diced (any color)
- 1/2 each Yellow onion Diced
- 1 packet Fajita seasoning (about 1 oz)
- 2 cups Chicken broth Divided (1 cup + 1 cup)
- 1 cup Instant rice Uncooked
- 1 cup Shredded cheddar cheese Packed
Instructions
- In a large skillet over medium heat, add the ground chicken. Cook, breaking it up with a spoon, until browned and cooked through, about 6–8 minutes. Drain any excess fat if needed.
- Stir in the diced bell pepper and diced yellow onion. Sauté for about 5 minutes, stirring occasionally, until the veggies are softened and the onion turns translucent.
- Sprinkle in the fajita seasoning and pour in 1 cup of chicken broth. Stir to coat the chicken and vegetables so the seasoning is distributed evenly.
- Add the instant rice and the remaining 1 cup of chicken broth. Stir well to combine and make sure the rice is evenly distributed in the skillet.
- Lower the heat to a gentle simmer, cover the skillet, and cook for 7 minutes. Keep the lid on to let the rice absorb the liquid and become tender.
- Give the mixture a quick stir, then sprinkle the shredded cheddar cheese evenly over the top. Cover again and let it sit off the heat for a few minutes until the cheese melts. Serve hot.